Dima Automatic Mozzarella Brining and Cooling Lines "BL" Series
For continuous brining and cooling of mozzarella, pizza-cheese and “pasta filata” cheese of any type and size.
The cheese blocks coming from the carousel moulding machine are discharged at the beginning of the brining line. The brine inlets are placed near the product entrance and are so arranged that the brine flow immediately removes the blocks before the following cheese blocks are discharged, thus avoiding damages due to blocks overlapping.
The advancing of the blocks, floating in the brine, is obtained exclusively by the brine flow itself, so as to prevent mechanical parts and transport devices inside the vat.
Over the whole surface of the brining line is installed a series of nozzles that provide for continuously spraying on the top of the cheese blocks, which otherwise would have no cooling and salting and that, due to oxidation, would assume a different color.
The floating mozzarella blocks are transported to the end of the vat where an inclined product extraction belt provides to extract and discharge them from the brining line.
The inclined product extraction belt is made of a material that allows the drainage of the brine, while the blocks are extracted. Above the extraction belt is placed a series of nozzles that remove eventual residues of proteins, salt crystals, grease or product crumbs from the surface of the blocks. Due to the high brine flow rate, the heat exchange and therefore the product cooling is very high and extremely efficient. Furthermore also the surface spray nozzles lower the brine surface temperature from the top and contribute to improve the cooling of the upper part of the floating product.
- Continuous brining and cooling
- Inclined product extraction belt
- Multiple availalbe standard working widths and shapes
- USDA-certified for use in the food industry