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New System, Click Logo:
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The powerful water surface tension reduction is the primary treatment factor reducing the production time in the cheese brine.
Calcite is dissolved by the salt and this application proves the unique AQUA CORRECT treatment by this special performance, compared to all other magnetic lime scale treatments.
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AQUA CORRECT installation on the cheese brine circulation
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Clear cheese brine without foam.
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Almost no salt scale deposit
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The problem:
Salt crystal scale deposits. Foam and unclear brine. Extensive cleaning procedure of the brine basin, heat exchanger and the cheese supporting shelf. Requested reduction of
production time.
The solution:
AQUA CORRECT conditioning in the brine circulation reducing the water tension and
dissolving salt crystals
The results:
Reduced production time 6% - 20% depending on cheese type due to better salt intake. Clear brine without foam. Practically no salt crystal deposits, reduced cleaning time and cost. Optimised heat exchange. Dairy production authority regulation fulfilled.
Reference:
More than 25 cheese production plants in Europe: Dervais Danone, MD Foods, Cheese Plant Bayreut, Champignon Hofmeister, ARLA, Rangau, Bavarian Milch Union, Nestle / Alpenmilch
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ADDITIONAL CHEESE BRINE APPLICATION NOTES
The AQUA CORRECT system reduces the water surface tension by an average of 10%. This physical effect gives a more homogenous salt distribution in the brine. Dependent on type of cheese and on site conditions it often results in optimized salt intake in the cheese loaf with an additional advantage:
A significant reduced process time, reported to be between 5% to 20%.
This feature is subject to type of cheese and production line conditions at the customer's site. The AQUA CORRECT function guarantee cover the reduction of water surface tension.
No pressure loss, power consumption, chemicals, or service required!
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