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ARSOPI supplies the most sophisticated and efficient equipment
for cheese ripening chambers. Besides the strict temperature
and relative humidity control, it's also possible to control
the air speed inside the ripening chamber.
The uniformity of the air speed leads to the uniform ripening
of the cheese, avoiding areas without ripening and others where
the excessive speed leads to drying and rupture of the cheese peeling.
Therefore weight loss control of the cheese throughout the ripening
period is possible.
We usually include:
Industrial cooling unit where the air is cooled and adjusted to the
air inlet temperature. The air moving is always the same.
Fan forcing the air to circulate in a closed circuit.
Air inlet channels in the ripening chamber.
Air distribution piping with small holes for air orientation, according to the cheese positioning.
Air return channels to the cooling unit, with grates.
Support structure of channels and air distribution piping.
Valves for cold and hot water.
Hot water storage tank.
Control panel.
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