Control of hygrometry and temperature in cheese drying rooms is an essential factor in ripening cheese.

ARECO produces, distributes and installs humidification systems for use in producing cheese. The system maintains a constant humidity ratio thanks to the ultrasonic humidifier.

The solutions proposed offer a reply to 3 main questions :

How can I optimize ripening on my products ?

• ARECO nebulisation improves the process by enabling humidity levels to be kept under control at between 80  and 95%.
• The humidity ratio can be adjusted irrespective of any air-conditioning system
• The apparatus can be installed outside cellars
• Ripening is accurate and controlled : the quality of the water used, as well as the quality of the mist that is generated offer high humidification levels compatible with all qualities of cheese.

How can I assess the profitability of the installation ?

• Losses are reduced to a strict minimum
• Energy consumption is low
• The equipment is amortized in 18 months.

How is product integrity maintained ?

• The system does not use compressed air, a source of pollution and noise
• Mist is distributed homogeneously, even with static refrigeration systems
• Cheeses are not moistened
• No parasite mould.

Our references :
Coopérative des Entremonts, Fromagerie du Queyras, Fromagerie Paccard, Fromagerie de Riom, Jura Terroir, etc.