Exterior view Baldauf creamery – new building (photo: Baldauf)
airinotec A-BLOC Pro technology for cheese
ripening warehouses with high-precision MSR
technology
Homogeneous and constant room conditions are mandatory in
cheese ripening warehouses. Cheese is stored for two to twelve
months. If they lose moisture during this time, the company's turnover
is directly affected due to the loss in weight. A recirculating
air hygiene unit (airinotec A-BLOC Pro technology) was developed
to create the conditions that prevent undesirable results in this regard.
It can cool, heat, humidify or dehumidify as required. The
air is distributed by the recirculating air hygiene unit by means of
induction nozzles and therefore ensures uniform room conditions.
/azo.com
