Overview of chambers for ripening and storing cheese
To acquire the unique taste, aroma and consistency characteristic of a particular variety, cheese needs time to ripen.
The period can vary from several days to several years. One of the important tasks is to provide the necessary storage conditions: temperature, humidity, ventilation, cleanliness.
All this can be done in a special climatic chamber for storing cheese. More about these devices below.
Content
What it is?
A chamber for ripening and storing cheese is a special installation in which the necessary conditions are created for the development of a certain variety.
Essentially, these are shelves for heads and additional equipment in the form of:
- refrigeration unit;
- humidifier;
- temperature and fan speed controllers;
- control panel.
Cameras can come in different sizes, configurations and prices. They are made both for industrial purposes and for home production.
However, experts believe that this task is quite difficult, especially for inexperienced people, and the savings are rather dubious.
A competent camera will provide:
- uniform ripening;
- formation of the correct crust;
- control of dehydration;
- reduction of energy consumption;
- comfortable hygiene;
- improving production quality.
In addition, the maturation process does not go away on its own.It must be regularly monitored: both the operation of the equipment and the condition of the product.
What conditions does the product need to ripen?
Compliance with several factors guarantees proper ripening of cheeses. Namely:
- Temperature. For hard and semi-hard varieties, the indicators should be kept in the region of +12-+15 degrees, for soft ones - +10-+13. Lower temperatures will make the cheese sour and even bitter. High degrees lead to mold and product settling.
- Humidity. Hard, semi-hard varieties require from 70 to 90%, soft more than 90%. There are varieties that require high humidity at first, but then it needs to be reduced.
- Ventilation. Air circulation should be uniform over the entire area of the chamber. Hard and semi-hard varieties require increased air exchange, soft ones will feel comfortable with moderate ventilation. High speed air flows can lead to the formation of mold, while low speed air flows, on the contrary, can lead to dehydration of the product.
- Hygiene. Cheeses “love” cleanliness. It is important to protect the cheese from dust, dirt, and foreign bacteria. For this purpose, an ultraviolet lamp is installed in the chamber. It is also important to protect the installation from rodents.
- Duration. Some varieties ripen for a long time, so it must be possible to provide the product with the required conditions for the entire period. This is, first of all, an uninterrupted supply of electricity, the operation of water supply and sewerage systems, as well as high-quality service from service companies.
How to choose refrigeration equipment?
The choice of climate chamber depends primarily on your needs.These are the size of production, financial capabilities.
It is also important to consider the following selection criteria:
the ability to create and maintain the required temperature regime;- the ability of the equipment to operate simultaneously in heating and cooling modes;
- maintaining the required level of humidity;
- resistance of chamber materials to oxidation and destruction;
- camera operation in automatic mode;
- the presence of sensors showing the necessary parameters;
- isolation;
- reasonable price.
The best cabinet models
The proposed rating of camera models contains 5 positions and is based on price and capacity: from minimum to maximum. All products are manufactured in Russia.
Spazion 150 liters
Size 600*615*950 mm. Adjustable temperature from +3 to +35 degrees. Humidity is provided up to 90%.
The package includes:
- temperature and humidity sensor,
- fan,
- humidifier,
- 3 shelves,
- backlight.
It is possible to enable the “regular refrigerator” mode. For an additional fee, it is possible to connect additional options and install shelves. Price 57,000 rub.
Spazion 250 l
Size 600*615*1300 mm. Electricity consumption per day is 1.2 kW. The temperature range varies from +3 to +35 degrees. Humidity is adjustable up to 90%.
The cabinet has:
- built-in temperature and humidity controller;
- ultrasonic humidifier main and additional;
- fan;
- shelves in the amount of 5 pieces, expansion is possible;
- internal lighting.
Additional features can be installed for an additional fee. Price 65,000 rub.
At 390 l
Size 610*560*1975 mm. Electricity consumption per day is 3.6 kW. The temperature range varies from +1 to +12 degrees.
The package is standard and includes:
- humidifier,
- ventilation system,
- humidity and temperature controller.
Price 135,000 rub.
Polus Carboma PRO M700GN-1-G-MHC 9005 for 600 l
Size 755*825*1990 mm. Energy consumption per day is 8 kW. Temperature range from +1 to +12 degrees. Humidity adjustable from 45 to 90%. Case material: steel.
The package includes:
- humidity and temperature sensor,
- ventilation,
- UV lamp,
- backlight,
- 4 shelves.
Price 150,000 rub.
Polair CS 107 Cheese 700 l
Size 697*1005*1960 mm. Electricity consumption per day is no more than 8 kW. Temperature range from -2 to +30 degrees. Humidity is adjusted from 60 to 95%.
The package includes:
- humidifier,
- ventilation system,
- UV lamp,
- necessary sensors,
- backlight
The cabinet must be connected to water supply and sewerage. The installation is capable of operating at ambient temperatures up to +40 degrees. Price 240,000 rub.
Conclusion
An important stage in the cheese making process is ripening. It is this that gives the product its unique taste, aroma and consistency. The ripening period depends on the variety. Cheeses need certain conditions: temperature, humidity, ventilation.
The parameters are supported in a special installation - the camera. Depending on the scale of production equipment used from mini-cabinets to large installations.
