There are two ways of salting your cheese: dry salting or brine salting.
Double-sided salter SALAFROM
![saleuse](https://www.tecnal.fr/wp-content/uploads/2022/09/saleuse.jpg)
SALAFROM®:
- Multi-product: automatic recipe management,
- Is a dry salter that can be fed manually or incorporated in a complete and fully automatic line,
- Rate up to 800 racks/hour,
- Precise standard deviation of salting,
- Very small footprint,
- A proper salt distribution on each sides of the cheese is ensured by: shift speed of the racks/ salt spraying rate,
- 316L-quality stainless steel construction.
Single-sided salter
![dry salting-machine](https://www.tecnal.fr/wp-content/uploads/2022/12/dry-salting-machine-scaled.jpg)
Single-sided salter:
- Several cheese formats adapted to our single-sided salter,
- Easy to use, it is suitable for small and medium-sized producers,
- Rate up to 800 racks/hour,
- 316L-quality stainless steel construction.
Salting with brine
![Brining](https://www.tecnal.fr/wp-content/uploads/2022/12/Brining-scaled.jpg)
Salting with brine:
- Dynamic brine to optimise brining times,
- Automatic temperature control,
- Depollution of brine by membrane filtration or frontal filtration,
- Multi-formats,
- Cleaning by CIP,
- Optionnal: introduction and extraction of the stacks can be done automatically.