Dry salt dosage system for curd cheese production
Achieving precise and consistent salt dosing in curd cheese production is crucial for maintaining flavor, texture, and overall product quality. Traditional methods often lead to uneven distribution and higher waste, presenting challenges in quality control and operational efficiency.
Automated precise salt dosing for curd cheese
The GEA dry salt dosage system is designed to deliver precise salt dosing in curd cheese production. Built around a double truncated cone-shaped dry salt vat, this unit is kept in constant rotation to prevent clumping, while an external jacket ensures consistent heating. The tank contains spoons that scoop the salt into a hopper before transferring it to a variable-speed auger system. This sophisticated mechanism guarantees accurate salt distribution, adjusted automatically via a PLC based on sensor feedback. Constructed from corrosion-resistant stainless steel AISI 316, the system also features a cheese and salt mixing tunnel that can be configured for cleaning-in-place (CIP) processes to ensure hygiene and operational efficiency. With servo-motor drives, the GEA system offers an accuracy of within 0.1% salt dosing, making it a reliable choice for pasta filata curd cheese production.
Benefits
- Consistent and precise salt dosing
- Automated adjustments for quality control
- Clumping prevention through continuous vat rotation
- Corrosion-resistant stainless steel construction
- Easy integration with CIP systems for hygiene