Filtration of mozarrella brine, mozarrella floating

A FAUDI filter system for
the treatment of brine

Food & Beverage

FAUDI Precoat Filter type as

In the production of cheese, the curd is bathed in brine baths for a certain time after removal from the whey and molding. Due to the biological load, the circulating brine must be continuously treated. The automatically cleanable FAUDI precoat filter system type AS is ideal for ensuring the purity and constant quality of the brine.

For a customer in mozzarella production, FAUDI proposed an individual CIP-capable filtration solution with additional sludge treatment including drying, and adapted it according to the corresponding customer requirements. With the installation of the filtration system, particulate substances, yeasts, molds and bacteria are now filtered out of the brine in a fully automated operation and an increase in productivity is achieved.

Technical Data

  • Type of filter

    Precoat filter type ASAV 6,0

  • Filter medium

    Fat concentrated brine

  • Purity class acc. NAS 1638

    8

  • Volume flow

    5.0 m³/h

Find the perfect
filtration solution

We will be happy to advise you and offer customized filtration technology for your filtration task.

Project Impressions

Precoat filtration for the filtration of brine installed
Precoat filter for the filtration of brine
Discharge of a precoat filter during the precoat filtration of brine
Discharge of a precoat filter during the filtration of brine
Filter medium dosing device for precoat filter system
Filter medium dosing device for precoat filters
Dry discharge of mozzarella brine after it has been filtered through precoat filtration
Mozzarella brine filtration
Filtration of mozarrella brine, mozarrella floating
Filtration of mozarrella brine
Nameplate FAUDI precoat filtration
Nameplate FAUDI precoat filtration