🥛
Refrigeration systems for dairy, cheese, and yogurt plants
Dairy production requires multi-stage refrigeration: raw-milk reception cooling, cheese-ripening rooms, and chilling for yogurt and finished products.
Technical Specs
Optimal Temperatures for Products
Reference table for thermal requirements of each product, used by our engineers in designing precise refrigeration systems
| Product | Temperature | Relative Humidity |
|---|---|---|
| Raw milk on reception | +2°م إلى +4°م | 70% |
| Cheese ripening rooms | +8°م إلى +14°م | 85-92% |
| Yogurt and finished dairy | +2°م إلى +6°م | 75% |
| Gelato and ice cream | -22°م إلى -25°م | — |
| Frozen butter | -18°م | — |
Past Clients
We executed projects in this sector for top companies
Balban Dairy
Dairy distributors
Frequently Asked Questions
Customer questions about this sector
ما درجة حرارة Cheese ripening rooms؟ +
It depends on the cheese: fresh cheese at +4 °C, pressed cheese at +10 °C with 85% humidity, blue cheese at +12 °C with 92% humidity, and aged hard cheese at +14 °C with 80% humidity for 6-24 months.
Planning a refrigeration project in this sector?
Get free engineering consultation and detailed quote within 24 hours. Our technical team will visit your site and provide the best documented solutions.