Salamoie per pasta filata
The automatic brine vat has the aim to assign to the cheeses the desired salting degree.
The vats are dimensioned according to the cheese sizes to be salted and they are able to satisfy any Client’s need.
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Our technical solutions
- Automatic brining group mod. GS-PA
The automatic brining group mod. GS-PA has the aim to assign to the cheeses the desired salting degree. Vats are sized according to the cheese quantity and weights to be salted. The products feeding system into the vat is composed by a paddles system which transports the cheeses towards the extraction area, where a rampoons belt provides their discharge on the working table. The paddles rotation speed is adjustable and it allows cheese more or less quick movements. - Automatic brining group mod. GS-PO
The automatic brining group mod. GS-PO has the aim to assign to the cheeses the desired salting degree. Vats are sized according to the cheese quantity and weights to be salted. The products feeding system into the vat is operated by an electropump equipped in the vat exit area, which sucks the saline solution and introduces it again into the product inlet area. Turbulence created in the vat allows also brine to be oxygenated. - Automatic brining group mod. GS-TU
The automatic brining group mod. GS-TU has the aim to assign to the cheeses the desired salting degree. Vats are sized according to the cheese quantity and weights to be salted. The products feeding system into the vat is operated by an adjustable speed turbine, whose movement creates a water current which transports them towards the extraction area. Cheeses discharge is made by a belt allowing their extraction from the brine vat and the following discharge to the storing area. The turbulence created into the brining vat allows also water oxygenation.
Technical data
Model GS GROUP
- Length dimensioned according to customer’s needs
- A – Width dimensioned according to customer’s needs
- Exsternal overall sizes A + 400/170
- Installed electrical power From 3.8 to 6.3 Kw