Precise, simple and yet extremely flexible and efficient – this is how the newly installed microfiltration unit for brine presents itself.
Most cheeses are treated with salt before they are sold, often in a salt bath. However, a salt bath is not just water with salt in it, but much more: because the flora of the salt bath, consisting of bacteria and enzymes, plays an essential role for a unique cheese taste. because the flora of the salt bath, consisting of bacteria and enzymes, plays an essential role for a unique cheese taste. In order to always have control over the composition of the salt bath, intensive care is required. This is where microfiltration technology comes into play, ensuring defined retention rates for microorganisms, but also for milk components such as protein.
The standard version of the basic system already meets all the requirements for optimum filtration of brine and can be used immediately after installation, Plug & Play. It is available in three different sizes and a capacity range of 1,000 – 8,000 l/h. Short times for exhibition, integration and commissioning are thus guaranteed.
By optimizing the design, the footprint has been reduced and the ease of operation and service has been significantly improved The high-quality components used are field-proven and designed for use with brine in aggressive environments. Great attention has also been paid to optimizing plant hygiene.
The newly designed installation shown here will be exhibited at the INTERPACK fair in Düsseldorf (May 4-10, 2023). The installation has a capacity of 2,000 l/h, is compact, immediately available and ready to be shipped in one piece.