Brining and hardening are the final, critical processes in the production of high quality pasta filata cheeses. GEA has worked with the industry to develop a modular, configurable series of brining vats and hardening vats that can be configured to fit any plant layout and capacity.
GEA brining and hardening vats can be tailored to meet the processing requirements of a wide range of cheese types and sizes, and any production capacity. We can also configure systems on two or more levels to reduce footprint when space is at a premium.
GEA brining and hardening vats are constructed with centrifugal pumps and plate heat exchangers to recyle brining and cooling water, and to recover cleaning solutions after the cleaning cycle.
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GEA offers a modular system of brining vats that can be configured on either one or multiple levels and different shapes, to match production rate and plant layout.

A complete system comprises an initial module that houses the motorization for conveying products through the vat, a number of central, cold water-filled 4 m vats through which the cheeses are transported, and a final module that includes the extraction belt for removal of the cooled cheeses.

The new GEA Application and Technology Center (ATC) in Sarstedt, south of Hannover, is neither a showroom nor a substitute for a lab. It is a place for testing, data collection and early decisions. This is where it becomes clear whether a biological concept can become a robust industrial process. That step is bigger than it may seem.

Thermoforming has long played a central role in food packaging. Now it is facing a major shift. As regulations tighten, materials evolve and costs rise, form fill seal lines must do more than run reliably – they now shape how food stays fresh, affordable and recyclable. Take a look at the key thermoforming trends informing the food packaging and delivery landscape.