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MilkyLAB Brining Line – LS


Mozzarella, Cherries, Pizza Cheese, and Kashar.


  • The product cooling and brining is fast and simple
  • It’s possible to manage the desired salinity percentage
  • Variable-length and width according to the product and the hourly output
  • Linear construction to “U” or to “L”.


  • Entirely constructed in AISI 316 stainless steel
  • An extraction belt placed at the end of the vat collects and discharges the cooled and salted product into the vat for the next processing phase
  • The product advancement is carried out by water jets
  • Length and width of the vat to be calculated according to the production and cheese to cool and to salt
  • The brine water temperature is controlled by a thermoregulator
  • Water circulation by an electro pump
  • Plate heat exchanger to maintain a constant cooling temperature avoiding the thermal shocks in the product
  • The vat is equipped with adjustable feet all its length
  • The vat is built with wide bends to avoid the stick of the product


  • Dimensions: variable lengths x 100, 150, 200 w cm

    Compressed Air Consumption: 40 lt / min

    Electric Power:
    3 kw without CIP
    10,5 kw with CIP

    Material: AISI 316 stainless steel


Arrangement to CIP washing system with cover and spraying balls.


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