Salt dosing is a key stage in producing many types of curd cheeses. GEA offers a comprehensive range of equipment for the precise dosing and homogeneous mixing of either liquid or dry salt. We also offer a portfolio of direct and indirect steam water heaters for cheese processing, which can be configured to heat up to 2,000 liters of water to 90°C, every hour.
Dry Salt Dosage Systems
GEA offers a versatile portfolio of reliable and robust dry salt dosage systems for dispensing precisely measured quantities of salt to stretched curd cheese. Addition of salt after stretching and before molding prevents issues with curd structure, elasticity and shelf-life that can otherwise occur due to poor water absorption.
Hot water heaters for cheese
GEA has developed a portfolio of water heaters to meet any production requirement and capacity for pasta filata cheese processing. Our 200 liters direct steam hot water vat can heat 350 liters of water from 10°C to 85°C, every hour, operating at 3 bar steam pressure. The thermoregulated system features a silencer injector in the steam inlet pipe, and solenoid valve.
Liquid salt dosage systems
GEA offers a comprehensive portfolio of technologies for the dosing of precise quantities of liquid salt solutions, and accurate temperature regulation. Our user-friendly technologies demonstrate low maintenance and operating costs, coupled with optimized energy efficiency.