Cheese brining system with collapsible racks

{
  "publication_number": "US5195426A",
  "country": "US",
  "kind": "A",
  "title": "Cheese brining system with collapsible racks",
  "abstract": "A cheese brining rack is composed of a number of shelves, the shelves having perforation therein for the free flow of brine through the shelves and about blocks of cheese which are held by bouyant forces against the undersides of the shelves. The shelves, which preferably will be made of stainless steel are joined together along by collapsible linkages. Collapsible linkages may be formed by tubular support brackets with support chains passing therethrough and being joined to the tubular brackets by transverse pins. The collapsible brine racks are employed with an overhead hoist assembly. A hoist assembly positions the shelves with respect to the surface of brine in a brine tank. The shelves have a downwardly extending lip on one end which serves to retain blocks of cheese which are moved by a current brine into the space between the shelves. When blocks of cheese are unloaded from the shelves, the lip is positioned relative to the brine surface such that the blocks may freely float under the lip. Thereby, allowing the brine current to unload the cheese brining racks.",
  "claims": [
    "1. A system for brining cheese comprising: a) a tank having a length and being filled with a brine solution and adapted to receive a stream of flowing brine along the length of the tank; and b) at least one rack having a plurality of planar perforated shelves vertically spaced from one another, the rack being movable vertically to alternatively submerge the shelves within or to elevate the shelves above the brine solution, and wherein the shelves are collapsibly connected to one another, such that when the rack is suspended with less than all of the shelves submerged within the brine solution, an unsubmerged shelf is spaced above the uppermost submerged shelf in a loading spacing which is a sufficient distance to admit the unobstructed float loading of bouyant cheese beneath the unsubmerged shelf, and when the rack is entirely submerged within the brine solution the shelves collapse toward one another and are disposed at a spacing narrower than the loading spacing.",
    "2. The brining system of claim 1 further comprising a downwardly depending lip which extends from a downstream edge of each shelf, the lip being adapted to engage against and restrain the downstream motion of a float-loaded bouyant cheese.",
    "3. The brining system of claim 1 further comprising a cable hoist connected to the rack to support the rack, the hoist being connected to the rack at a position spaced above the shelves such that a clearance for the passage of bouyant cheeses is defined between the hoist and the topmost shelf.",
    "4. The apparatus of claim 1 further comprising a plurality of transverse ribs formed by portions of the rack shelves, the ribs serving to stiffen the shelves.",
    "5. The apparatus of claim 1 wherein the tank has vertical side walls, the side walls having portions forming vertical channels, and wherein the shelves have engaging members rigidly attached thereto, the engaging members being adapted to engage with the vertical channels to align the rack and guide the rack in a vertical movement as the rack is elevated and lowered.",
    "6. The apparatus of claim 1 further comprising a sensor mounted adjacent to the tank to detect the position of the shelves and a controller to control the position of the shelves to automatically load cheeses moving in a stream of brine through the tank onto a selected shelf of a rack.",
    "7. The system of claim 1, wherein the rack comprises: a) a plurality of perforated shelves, each shelf having a downwardly depending lip located on a downstream shelf edge, the lip being adapted to engage against and restrain the downstream motion of a bouyant cheese; b) a plurality of tubular members connected to each shelf; and c) a plurality of vertically extending chains connected to the tubular members, wherein each chain connects a tubular member from each shelf to align the shelves in a vertical array, and wherein the chains are collapsible such that the tubular members of the arrayed shelves may engage with one another and support the shelves in a vertical stacked array within the brine tank.",
    "8. The system of claim 1 wherein the rack comprises a plurality of perforated shelves, and a plurality of engaged links are connected between the plurality of shelves, such that when the engaged links are loaded in tension, the shelves are spaced a first distance apart to receive float-loaded cheeses, and when the engaged links are loaded in compression, the shelves are spaced a second distance apart to store the loaded cheeses submerged within the brine tank, wherein the second distance is less than the first distance.",
    "9. A system for brining cheese comprising: a) a brining tank; b) one or more racks movable into and out of said brining tank, the racks further comprising a plurality of shelves joined by a means for collapsing, the means for collapsing also being a means for suspending the shelves in parallel spaced array, the means for collapsing are collapsible to allow the shelves to form a more closely stacked parallel array of said shelves.",
    "10. The brining system of claim 9 wherein the tank forms a brine flow channel and wherein the racks are disposed within said flow channel.",
    "11. The cheese brining system of claim 10 wherein the shelves have side edges, the side edges having portions forming upwardly extending side flanges, the shelves having inlet ends facing the direction of brine flow and outlet ends opposed to the inlet ends, the outlet ends having downwardly depending flanges, wherein the downwardly depending flanges and the raised sides are adapted to contain cheese which is floated into a space formed between adjacent shelves."
  ],
  "description_excerpt": "This invention relates to cheese brining in general and racks for holding cheese in a brining pit in particular.\n\nIn the manufacture of cheese, milk is processed in batches to form curd which is separated from the remaining liquid or whey and compressed into blocks or sometimes cylindrical shapes. The blocks are placed in a salt bath or brining solution which cools and salts the cheese. Depending upon the amount of time the cheese blocks spend in the brine solution and the type of cheese being produced, the brine bath may form a characteristic rind on the exterior of the cheese block. After a period of time which may range from hours to days depending on the type of cheese, the cheese is removed from the brining solution, dried, and cured or otherwise processed before shipment to the consumer. Because brining of cheese often will require the cheese to soak in a tank of brine for several days, a substantial portion of the floor space of a cheese factory can be taken up by the brine tanks required to hold several days, cheese production. Cheese will float in a typical brine solution which is 70-80 percent saturated with salt. Until recently, cheese was brined in large shallow open tanks built into the factory floor. These shallow tanks would contain a single layer of floating cheese blocks which would be turned from time to time or be sprayed with a salt solution to ensure that all surfaces of the cheese blocks were exposed to the brining solution.",
  "cpc": [
    "A01J 25/167",
    "B65G 49/085"
  ],
  "ipc": [
    "A01J 25/16",
    "B65G 49/08"
  ],
  "assignees": [
    "DARLINGTON DAIRY SUPPLY CO INC"
  ],
  "inventors": [
    "THULI JOSEPH J"
  ],
  "filing_date": "1991-12-31",
  "publication_date": "1993-03-23",
  "grant_date": "1993-03-23",
  "priority_date": "1991-12-31",
  "application_number": "US-81688791-A",
  "family_id": "25221857",
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}