Continuous salting tunnel

Fibosa’s advanced system for continuous dry salting of cheeses, carried out after the molding and self-pressing phase of soft cheeses. The cheeses are introduced into the tunnel, on the same grid used for ripening, which means significant cost savings and improved hygiene by avoiding manual handling. The tunnel has a “curtain-type” salt distribution mechanism at the top and a lower air diffusion system with nozzles to apply salt to the lower part of the cheeses.