Refrigeration / General Food Processing

Dairy Gröbming

The golden age for soft cheese has dawned. Within a single year, demand has doubled for noble mold cheese and Camembert from the Styrian Dairy Gröbming. This growth is primarily due to the ravenous appetite of Eastern Europeans for specialty cheeses from Austria. In order to serve the boom with a matching upwards growth potential, the well established traditional dairy belonging to Ennstal Milch KG made a long-term investment and more than doubled its storage and curing room capacities.

Kelvion References Refrigeration Dairy Gröbming

 The cooling surface for each evaporator is 59.6 m2. The fins are coated with epoxy resin and defy most aggressively corrosive room conditions. Salts and ammonia play a role in fermentation for cheese maturation during the transformation of existing milk sugar/lactose, proteins and fats; thus the anti-corrosive requirements on the equipment are extremely high by necessity, and not only for reasons of hygiene. Stainlesssteel tubes were therefore also used in the air coolers. For safety reasons, two Küba DZB ceiling air coolers with double-sided air discharge were furthermore installed with stainless steel casings in every cold storage room. These units also meet the highest hygienic expectations. “They are switched on as needed in response to elevated air humidity, and when changed storage conditions call for climate regulation. One can remain flexible, also with regard to new products,” Hermanseder states.

Apart from the cooling capacity, the total handling of the cleaning process was above all decisive in choosing these units. According to Hermanseder, “the evaporators must be able to be thoroughly and easily cleaned in order to prevent microbial growth in the process. The required specifications were ultimately decisive for the customer’s request for Kelvion evaporators. Kelvion satisfied the special material requirements and provided expert advice concerning the configuration.” The existing refrigeration system had to be expanded in order to sufficiently operate the heat exchangers in the two curing rooms. In light of the positive results of the first trials, the two old curing rooms equipped with refrigeration technology from the 1970s may be renovated to the new state-of-the-art technology as the next step, especially since Plant Manager and Cheese Master Ernst Schachner will shortly go into retirement after 46 years of service. He is the master of good taste, knows his aging refrigeration technology in detail, and knows how to handle it. Under his direction the Gröbming Dairy has earned more than 50 international awards – usually gold medals.

Kelvion References Refrigeration Dairy Gröbming
Kelvion References Refrigeration Dairy Gröbming
Kelvion References Refrigeration Dairy Gröbming
Kelvion References Refrigeration Dairy Gröbming
Kelvion References Refrigeration Dairy Gröbming
Kelvion References Refrigeration Dairy Gröbming
Kelvion References Refrigeration Dairy Gröbming
Kelvion References Refrigeration Dairy Gröbming
Kelvion References Refrigeration Dairy Gröbming
Kelvion References Refrigeration Dairy Gröbming

 The cooling surface for each evaporator is 59.6 m2. The fins are coated with epoxy resin and defy most aggressively corrosive room conditions. Salts and ammonia play a role in fermentation for cheese maturation during the transformation of existing milk sugar/lactose, proteins and fats; thus the anti-corrosive requirements on the equipment are extremely high by necessity, and not only for reasons of hygiene. Stainlesssteel tubes were therefore also used in the air coolers. For safety reasons, two Küba DZB ceiling air coolers with double-sided air discharge were furthermore installed with stainless steel casings in every cold storage room. These units also meet the highest hygienic expectations. “They are switched on as needed in response to elevated air humidity, and when changed storage conditions call for climate regulation. One can remain flexible, also with regard to new products,” Hermanseder states.

Apart from the cooling capacity, the total handling of the cleaning process was above all decisive in choosing these units. According to Hermanseder, “the evaporators must be able to be thoroughly and easily cleaned in order to prevent microbial growth in the process. The required specifications were ultimately decisive for the customer’s request for Kelvion evaporators. Kelvion satisfied the special material requirements and provided expert advice concerning the configuration.” The existing refrigeration system had to be expanded in order to sufficiently operate the heat exchangers in the two curing rooms. In light of the positive results of the first trials, the two old curing rooms equipped with refrigeration technology from the 1970s may be renovated to the new state-of-the-art technology as the next step, especially since Plant Manager and Cheese Master Ernst Schachner will shortly go into retirement after 46 years of service. He is the master of good taste, knows his aging refrigeration technology in detail, and knows how to handle it. Under his direction the Gröbming Dairy has earned more than 50 international awards – usually gold medals.

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