Cheese ripening
Curing chamber
The ripening phase is very important for the production of fresh food.
Its purpose is to allow the development of the aroma and flavour of the cheese.
Made of Sani stainless steel system with rounded corners, Travaglini systems are designed to guarantee correct temperature and humidity measurements , controlled gas generation (ammonia and carbon dioxide) and uniform air distribution through fabric ducts to avoid excessive drying of the product surface.
Aging chamber
For medium (3-6 months) or long (more than 6 months) aging period.The air is distributed in the room through ducts, which allow to achieve a uniform air flow in the product, controlled according to the desired weight loss. Depending on the type of cheese or loading, it is possible to offer different solutions: equipment with round fabric ducts, blown walls or static exchangers. The cheeses are placed on special shelves or hanging.
Maintenance chamber
Travaglini S.p.A. has always focused on maintaining ideal thermo-hygrometric parameters in the production and packaging areas and the need to disinfect these areas.
An example can be the air treatment units, developed with technical specifications such as circular corners, inclined planes or washable materials, which allow easy cleaning of the various components to remove dirt and residues.
Computerized control and management system
This system, in addition to monitoring temperature and relative humidity, allows the introduction of predefined programs to verify the exact evolution of the entire ripening process.
Energy saving
Our system allows the recovery of the total condensation heat transferred during the cooling cycle.
Energy saving :
Our system allows the recovery of the total condensation heat transferred during the cooling cycle
