Equipment for the salting of cheeses by immersion in a brine bath.
Brining in stainless steel tanks or concrete tanks.
Control of salting of the product (fast and regular salt intake) and cooling.
Brine support adapted to your needs.
Static or dynamic brining.
Pump agitation of the brine.
Saturation of salt.
Brine buffer tank.
FIFO operation to allow a homogeneous brine time of the cheeses.