Plant for salting and cheese molding
Principle of operation
Cheese mass with a section of no more than 100x100 mm is supplied into the receiving window of the shredder, where it is shredded.
The brine, heated up to t = 76 ° C, is supplied to the hopper of a shredder by a pump. Cheese mass with the brine arrives from the bunker into the U-shaped tube, the lower part of which is in a heated brine. Under the influence of temperature curd particles submelting occurs, which then enters the dehydration mechanism. Then the curd is supplied into the mechanism of kneading and then moves to the table hole.
Above the table hole there is an installed mould. After filling the mould, cheese is cut with a knife, which closes the opening. Cheese mould then is removed, the hole opens and an empty mould is set over the hole.