The dynamic cheese salting system is a whole set of equipment designed to complete the salting of forms of cheese by immersion in stainless steel vats containing a sodium chloride solution (brine).
System for draining, drying and cooling curd and ricotta. The tunnel is made entirely of AISI 304 stainless steel and has a special system for entraining the product and governing the forward feed of the draining belt that assures total safety in operation at the various working temperatures and a perfect cleanliness of the washing action.
Drainage trolleys for use in the production of ricotta, devised for the purpose of unloading, draining and drying the ricotta arriving from the flocculator.
Suitable for a balanced pressing of hard or semi-hard cheeses and ricotta, these vertical cheese presses are fitted with means for collecting and unloading the whey.