Description: Tunnel for line drying of cheeses by the uniform recirculation of hot air through a battery of diffusers. Guarantees constant and homogeneous conditions for drying the surface of the cheeses after salting, painting or the application of an antifungal treatment. Adapted to the production and the formats of each customer.
Description: Unit consisting of a conveyor belt in the shape of a double spiral that allows the product to remain longer in a limited space. Fitted inside a small drying chamber (with controlled temperature and humidity), it is employed to ensure that the cheeses are thoroughly dried after a painting treatment. Adapted to the production and the formats of each customer.
Description: Air blowing system mounted on a conveyor belt to drain water or surface liquid from the products. Specially designed for installation as a system that follows cleaning, antifungal or salting in brine treatment. Adapted to the production and the formats of each customer.