Cheese saltin bath one section
The number of containers - from 1 to 10 pieces.
Cheese mass in the bath- from 315 to 2750 kg.
Working volume is from 2.5 to 23 m3.
Description
Process of salting the cheese in a salting bath
The cheese heads after pressing and demoulding are placed on the shelves of the containers. The containers are lifted by a crane and installed in the bath with brine.
Salting bath does not require stationary embedding in the room.
Due to possibility of installing the container above the bath during drying, the saline solution in the bath is reduced and space is saved.
Hygiene in use
Possibility of cheese primary drying above the salting bath is provided.
Characteristics
The bath uses standard containers with 6 shelves, 5 of which are working.
The estimated diameter of cheese head is 280 mm, height is 80 mm, weight is 7 kg. The cheese mass in a container is 315 kg.
Parameter | SB-1 | SB-2 | SB-3 | SB-4 | SB-5 | SB-6 | SB-7 | SB-8 | SB-9 | SB-10 |
| Number of containers | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
External dimensions, mm Length Width Height | 1750 1375 1600 | 3180 1375 1600 | 4600 1375 1600 | 6050 1375 1600 | 7460 1375 1600 | 8880 1375 1600 | 10310 1375 1600 | 11750 1375 1600 | 13160 1375 1600 | 14600 1375 1600 |
Internal dimensions, mm Length Width Height | 1390 1165 1400 | 2820 1165 1400 | 4250 1165 1400 | 5670 1165 1400 | 7100 1165 1400 | 8520 1165 1400 | 9950 1165 1400 | 11380 1165 1400 | 12800 1165 1400 | 14230 1165 1400 |
| Mass of cheese in the bath, kg | 315 | 630 | 945 | 1260 | 1575 | 1890 | 2205 | 2520 | 2835 | 3150 |
Working volume, m3 | 2,5 | 5 | 7 | 9 | 12 | 14 | 16 | 18 | 21 | 23 |
| Empty bath mass, kg | 465 | 740 | 990 | 1240 | 1495 | 1750 | 2100 | 2250 | 2505 | 2750 |
| Brine feed pipes DN65 | 1 | |||||||||
| Overflow pipes DN50 | 2 | |||||||||
OTHER EQUIPMENT
Head office:
"Gagarina av., 178, office 513
Nizhny Novgorod, Russia, 603107"
