Salting in brine solves the salting process in a small space and guarantees the total inmersion of all the cheeses. All the elements are made of stainless steel AISI 316, aware of the saline medium in which they work. Shapes and sizes depend on each factory; there are no fixed inlets or outlets of cheese. Holes are made either of concrete, coated with glass fibre to avoid leaks, or of stainless steel. An special conveyor fitted to the way out carries the salted cheeses to the following step.
	COMPONENTS OF A BRINE SALTING • Baskets with separating layer trays, made of microperforated sheets to easy the way to the saline solution. • Moviable doors for the inlet and oulet of the cheeses in the baskets. Open and closed system, either manual or automatic. • Screw turboagitator with speed adjustement to create the stream needed to make the cheeses circulate. • Hydraulic units or tackle system to rise and lower the baskets. • Cable and rigging systems to move the baskets. • Filter in the microperforated sheet to collect the solid particles.