Ductless air conditioning technology for maturing rooms

Channelless maturing technology – Precision through induction

Cheese ripening 2.0

To ensure ideal ripening conditions for the cheese, three parameters – air temperature, humidity and air speed – must be kept stable simultaneously and at all points in a ripening room. Measurements with a highly sensitive psychrometer have shown this: If just one of these factors deviates from the specification, quality deterioration, such as weight loss, is the result.

Our HACIS XP® ripening system guarantees high-precision control and compliance with the optimum ripening conditions at every point in the room, without the need for air ducts or hoses inside the ripening room.

Highest standards of hygiene

The air conditioning technology used in the ripening room must meet the highest hygiene standards, as the cheese usually ripens without packaging and is therefore in direct contact with the conditioned air.

The absence of ducts or hoses in the room and the geometrically simple design of our central air conditioning components considerably simplify cleaning of the system for the operator.

The use of rotating cleaning nozzles within the units means that the air conditioning system can be cleaned fully automatically and thoroughly. This reduces cleaning time and the associated cleaning costs to a minimum.