Brine vat designed for mozzarella’s cooling and salting, with product motion system based on waterjets, placed on the water surface, and on a turnstiles series, positioned along the vat, to uniform the product’s advancement.
Thanks to an , the water inside the vat is maintained at the selected temperature and it is distributed evenly through a pump installed on board.
On the vat floor, an Intralox modular extraction belt collects the mozzarella balls, which are then transported at the vat’s exit.
At the exit, there can be positioned a water-driven transport plant, to feed automatically different packaging machines, or automatic dicers feeding systems, in case of sliced mozzarella plants.
The vats are available in different sizes for different capacities and mozzarella types. They can be engineered on two or three floors and they are ready for C.I.P. cleaning process, with covers and cleaning circuit with sprayballs.
