Cheese brining system
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Description
Salting is carried out by means of sodium chloride which penetrates inside the cheese gradually. Salt concentration in the cheese is around 1% - 2%.
Salting in brine is carried out by cheese plunging into vats with water and salt solutions. The immersion time depends on the size of cheese and its shape.
Unit is complete with filtration and cleaning systems.
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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.