Our Products :
- Clean Room
- Ventilated Resting
- Drying
- Seasoning
- Packaging
- Thawing Systems
- Air-Conditioners
- Microprocessors
- Plant supervision - PROGES 3.0
- PROGES 3.0 Base
- Data Acquisition - Mod. 1
- Historical Data Graphic Processing - Mod. 2
- Remote Control setting by Modem - Mod. 3
- Alarms - Mod. 4
- Time Belts - Mod. 5
- PC Max Level - Mod. 6
- Recipes - Mod. 7
- Files Transfer - Mod. 8
- Proges Master - Mod. 9
- HACCP 3.0 - Mod. 10
- 3.0 Production Lots - Mod. 11 + all products
Cheese Seasoning
MATURING MONTASIO AND SIMILAR CHEESES
The system features a central air treatment unit and air distribution through ducts.
The refrigeration system can be either direct expansion with a single compressor or combined with a unit for production of refrigerated glycol water.
MATURING PARMESAN CHEESE
The system normally features a series of dual-flow evaporators with two cooling and heating sections and a ventilation section.
Uniform temperature and humidity conditions in the room are guaranteed by a set of ventilators that take the air from the top and through a network of ducts send it to the bottom of the room, at the base of the storage shelves.