Cooked pressed cheeses :
Air Quality Process gives you the benefit of its proven know-how in all pressed cheese applications, whether we are talking about:
- Cooked pressed cheeses: Comté, Gruyère, Emmental, L'Etivaz...
- Cheeses : Cantal, Ossau Iraty, Raclette, Port Salut, Saint Nectaire, Cousteron, Edam, Morbier, Etorki...
- Semi-cooked pressed cheeses: Abondance, Passendale, Cheddar, Pyrénées...
A tailor-made solution will be developed for your plans, taking account of the required climatic needs:
- temperature range
- hygrometry range
- objectives of loss of weight of water
- rates and variation in rate of air flow: See the unrivalled advantages of the convertible air conditioner
- homogenous air diffusion, designed specifically for your plans and tested before it leaves the factory in our Test Centre
Other parameters can also be included for the design of your projects according to:
- the function laws (example: progressive lowering of temperature to match requirements of whey straining)
- the level of sensitivity of your production processes (protected or in free air) at each stage in the process:
- selection of the air conditioning unit suitable for the required level of hygiene
- extraction of the sources of foul air
- the management of the air flows encircling the room
- your energy balance (external temperature conditions compared to temperatures required
- in your factory, electricity cost for your site ...) in order to find the best solution in terms of operating costs
- the individuality of each project (type of milk, ferment and rind, treatments carried out, degree and type of mechanisation, storage facilities for your products, configuration of the premises, location of the equipment rooms for maintenance access…
