Filtering, Pasteurization and Brine replenishment unit


String cheese, Mozzarella, Pizza cheese, Kashkaval




  • Brine filtering from solid residues

  • Brine pasteurization

  • Saving water and energy consumption.

Technical Features

  • Following the brine process, the solution used will be collected in the filtering and recovery system. This system involves filtering the brine from solid residues and then being pasteurized at high temperatures and finally replenishing the salts necessary to make it ready for the new production cycle.
  • The automated system allows significant cost savings in water, energy and staff.
  • Pre-assembled on a frame in stainless steel AISI316L, this line permits you the Following controls:
  • Automatic brine concentration control,
  • Automatic salt reinstatement
  • Temperature control
  • BrinepasteurizationIt is equipped by:
  • Constant level tank capacity about 200 Lt, complete with filtering basket
  • Levelprobe,floatingtype
  • BagFilter
  • Water / brine flow pump
  • Tubular Heat exchanger built in AISI 316 with pipes SAFF (titanium) for brine pasteurization
  • PT 100 probe
  • Electrical panel in AISI 316 , IP 65 complete with PLC Siemens for automatically management
  • Conductivity mesure group (to control the salinity of the brine)
  • Themo-regulator to control the brine temperature
  • Arrangement to CIP washing system

Technical Data

Air consumption:50lt./min
Weight:200 Kg
Operating pressure:4 bar
Pre-assembled on a
frame, it is suitable for removing solid particles from the brine.


The machine is manufactured according to current regulations on hygiene and sanitisation.