NDT Automatic Brine System

Feature

Consist of:

  • Brining/Cooling Vats

  • Brining Racks

  • Platform for Brining/Cooling Vats

  • Special Travers Crane

  • CIP Lid for cleaning Brining/Cooling Vats

  • Set of Valves, Pumps, Salt Mixer, Plate Heat Exchanger, and pipes and fittings.

  • Filling/Emptying Unit for Brine Racks

  • Salt dosing unit and Brine making

  • Brine circulation and cooling system

  • CIP Tank for cleaning 2 Brining Racks at a time

  • Drying Tunnel for Cheese from Brine System with disinfection section

  • Weight control, particle detection and marking unit.

  • Brine Buffer tanks

Advantages

A well-proven solution where the Brine (salt water) is controlled regarding the mixture, concentration, temperature and flow/circulation.
The circulation of salt water and temperature is done automatic and the changes in flow when Racks are taken out and put in the Vats are automatic adjusted.
N D T Brine System makes salting of the Cheese in Brine much more even and accurate than traditional systems
This solution has a very low maintenance degree and is fully automated.
All equipment in this area is made of non-corrosive material.

NDT Brine System increases the salting and cooling efficiency and will normally reduce the time in brine by 20-50% in comparison to traditional systems.

 

 

 

Principle of work

Principle Salting of Curd Grains

 

Brochure

Brine System eng

Vats

Brining/Cooling Vats

Complete with bottom inlet and outlet and overflow pipe
The Brine vats are equipped with special nozzle distribution system for the brine in order to make the most efficient circulation of salt water around each cheese.
This will increase the salting and cooling efficiency and will normally reduce the time in brine by 20-50% in comparison to traditional systems.
The brine vats have level control with communication with the circulation system.
Made of Stainless steel AISI 316L

Brining Racks

The Racks have 10 shelves

Made of Stainless Steel AISI 316
Complete with Cheese locking system on both sites

Platform for Brining/Cooling Vats

Manufactured from AISI 316 grade stainless steel

CIP Lid for cleaning Brining/Cooling Vats

Placed on top of the Brining/Cooling Vats by the Crane

Filling

Filling/Emptying Unit for Brine Racks

A complete automatic unit for filling/emptying the Cheese blocks of the Brine racks from and into conveyors.
Cheese is moved into each shelf on the surface of water/brine.
Capacity: Min. 4 Racks per hour.
Made in AISI 316 with inlet and outlet conveyors

Special Travers Crane

For handling/transporting Brining Racks between Filling Unit, Brining/Cooling Vats and Emptying Unit. Complete with Rails.
Also equipped with Manually Remote control system

Dosing

Salt dosing unit and Brine making

Dosing of salt and emerging of salt in a special mixing unit inline in the combination of preparing a batch of salt water. Continuous salt concentration control of 19-22%.
Salt can be automatically dosed from the salt mixing unit from ordinary sacks or from "Big Bag" (>1.000kg)

Plates in PHE made of Titanium.
Other materials in Stainless Steel AISI 316L or better and in food approved plastics

Circulation

Brine circulation and cooling system

The system consists of 4 independent circulation systems for 2 Brine vats at a capacity of max. 60.000 l/h cooling with Ice Water in Tube Heat exchangers made in AISI 316L.
Automatic temperature and circulation control in the range of 8°-15°C.
Circulation capacity will depend on the level of the Brine vats and the filling and emptying of racks influence on the level.

CIP

CIP Tank for cleaning 2 Brining Racks at a time

Cleaning of brine racks with using the C.I.P. Station and its program possibilities with lye/Acid cleaning and disinfections.
The system contains rotating arms with rotating spray nozzles for cleaning each shelve in the most efficient way.

Drying

Drying Tunnel for Cheese from Brine System with disinfection section

Enclosed conveyor tunnel made in Stainless Steel AISI 316.
In the first section, the cheeses are washed with clean water in order to rinse off salt on the surface of the cheese.
The tunnel consists of numbers of air nozzles for blowing dry air on the Cheese surface in order to dry the surface. The air is supplied by compressed air with a sterile filter. At the end of the conveyor, there is a section for spraying disincentives on the surface of the Cheese before it leaves the tunnel. The disincentives are collected in a small circulation tank with a centrifugal pump to circulate the disincentives.

Control Unit

Weight control, particle detection and marking unit.

Consist of a conveyor weight system for continuous weighing of cheese blocks, an x-ray system for detection of particles with ejecting of cheese and a laser system with ventilation for marking of production codes etc.
The weighing system is connected to the control system for registration of all cheeses.
Contains an alarm and discharge system of faulty cheeses.

Buffertanks

Brine Buffer tanks

Insulated design:
100 mm insulation
The tank is made of stainless steel, AISI316. It has 20° cone type top and bottom and is equipped with the centrally located outlet. Shell and bottom are insulated with mineral wool and covered by an outer shell of fully welded stainless steel.
Internal Finish: Top, shell and bottom: 2B with polished welds, 2-4 mm.
External Finish: Top and shell: 2B with polished welds, max. 2,0 mm.
Bottom: Oil polished, only tanks with insulation.
Tank fittings: Brushed welds.
Equipment:
o Airvent
o Circular manway on tank side
o Anti-vortex device
o Cleaning turbine
o Light fittings
o PT-100 temperature sensor
o Level transmitter
o High and Low-level sensors
o Stainless steel support plates for feet
o Sampling valve
o Service platform
o Valves and pumps
o Inside dimensions: ø3.200x13.500mm