The wide range of automatic cooling and brining tanks offered by Dima is suitable for stretched curd products such as mozzarella, pizza cheese, kashkaval, kasar, etc. The brine vat provides a secondary cooling to moulded and pre-cooled cheese blocks to the point when they will be permanently shape stable.

Add salt and remove moisture from the product surface, which improves the resistance of the product to mold-growth and inhibits further bacteriological growth. The design and execution of the Dima brine system ensure hygiene, cleaning and gentile product handling. The structure of brine vat is modular, in a single piece without any flanges. The dimensions (width and length) of the brining line always designed based on the product size, dimensions and the required production capacity to achieve.

Various configurations are available, specifically studied to comply with the customer’s requirements, possible space limit and the cheese production efficiency. The cheese advancing along the vat performed exclusively by the brine flow. No moving parts (trays or ‎conveyors) are located in the brine system.

The cheese blocks introduced into the brine vat are immediately cleared forward to prevent product’s accumulation. Special spraying system installed along the vat to keep the whole surface of the cheese block wet of brine, allowing homogeneous cooling and brining. The brine recirculation optimizing the product cooling in respect of the energy saving.