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- EQUIPMENT FOR MATURING, DRYING AND CONDITIONING CHEESE PRODUCTS
EQUIPMENT FOR MATURING, DRYING AND CONDITIONING CHEESE PRODUCTS
EQUIPMENT FOR MATURING, DRYING AND CONDITIONING CHEESE PRODUCTS
Travaglini S.p.A. specializes in equipment for maturing, drying, and conditioning cheese products, leveraging extensive experience in the meat industry to meet the needs of the dairy sector.
The maturing phase is crucial for developing the aroma and taste of cheese. Travaglini's maturing rooms feature stainless steel Sani-systems with rounded corners for sanitation, ensuring accurate thermo-hygrometer readings, controlled gas creation, and uniform air distribution to prevent excessive drying.
Ageing can be medium (3-6 months) or long (over 6 months), with equipment maintaining optimal temperature and humidity for aroma development. Air distribution is managed through ducts, with options for different cheese types and loading methods, including stackable racks or hanging systems.
These rooms maintain ideal thermo-hygrometric parameters, with air treatment units designed for easy cleaning, featuring circular angles and washable materials.
The system monitors temperature and humidity, allows for predefined programs, records data trends, and provides centralized supervision through specialized software for alarm management, data collection, remote programming, and energy consumption optimization.
Travaglini's equipment optimizes energy use through several methods:
- Heat Recovery: Recovers condensation heat during refrigeration, reducing external heating needs.
- Enthalpy System: Utilizes outside air for dehumidification based on specific algorithms.
- Economizer: Enhances refrigeration capacity by 15-18%.
- High Efficiency Motors (IE2-IE3): Reduce electrical consumption.
- Inverter: Adjusts motor speed for efficiency.
- Direct Coupling Motor/Fan: Reduces electrical consumption with inverter use.
- Modulation of Cooling and Heating Valves: Improves performance based on product needs.
- Hot Gas Defrost System: Enhances coil defrosting efficiency.
Catalog excerpts
EQUIPMENT FOR MATURING, DRYING AND CONDITIONING CHEESE PRODUCTS
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Travaglini S.p.A., a leader in the meat industry, also produces equipment for the aging and maturing of cheese products. Through our professional experience acquired over years of technological development, with the help of our customers all around the world, we can satisfy the production requests of the companies in dairy industry. Specifically: Maturing room Ageing room The maturing phase is very important for the production of fresh and semi-fresh foods; its purpose is to allow the development of aroma and the taste of the cheese. Maturing rooms are composed by Sani-system in stainless steel...
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Conditioning rooms Travaglini S.p.A. has always focused on respecting ideal thermo hygrometric parameters in production, manufacturing and packaging areas. The need to sanitise these areas can also be considered with this goal. An example might be air treatment units, developed with technical specifications, such as circular angles, inclined planes, or washable materials, which allow for easy cleaning of the various components to remove dirt and residues. Computerized system Our computerized control and management system, in addition to monitoring temperature and relative humidity, allows: -...
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Energy savings Our equipment are designed to create the best possible result for the product, optimizing the consumption of cold and heat, and sensibly decreasing energy costs. Among our solutions we mention: Heat recovery: our system allows to recover the total condensation heat transferred during the refrigeration cycle. Therefore, when the post-heating demand coincides with requirement for cold, there is hardly any need to use external heating sources. Furthermore, hot water around 40–45°C can be produced with a desuperheater (optionally available) which can be used for other processing systems...
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