Upgrading of the HVAC unit for special cheese ripening/drying conditions.

Temperature and humidity control and maintenance to remove moisture from the cheese

The original installation was designed and operated to dry 35 tons of cheese in 48 hours. It can now dry 50 tons of cheese and in the future the capacity will reach 65 tons of cheese in 48 hours.

Air Ducts: Changing the fabric air ducts and placing them in a different arrangement to ensure the best possible air diffusion in the space.

Automation & HVAC System Upgrade: More sensors inside the space and in the HVAC system for greater accuracy in the cooling & reheating operation, i.e. the dehumidification process.

The air HVAC system is controlled by a Controller of our own design which performs the following functions.

• It monitors the conditions of the outside air and will use the fresh air for cooling in order to minimize energy consumption.
• It has the necessary temperature/humidity sensors in the room to monitor and control the conditions in combination with the outside conditions.
• It proportionally controls the processes:
  – Cooling
  – Dehumidification