Cheese salting bath

Cheese salting bath
Cheese salting bathCheese salting bath
 

Manufacturer:
APS Group

Availability:
Pre-order

Delivery Time:
By agreement

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.

We will manufacture and customize the
equipment for your technical requirements


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.



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.

Параметр

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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

Olga Stukacheva
Olga Stukacheva
Specialist of the dairy division

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