MISTING OF THE CHEESE
HIGH PRESSURE FOGGING OF CHEESES
MISTERS FOR THE FOOD INDUSTRY BRUMSTYL
The high-pressure misting unit or misting station is an important device in cheese maturing centers, ripening rooms, cellars and drying rooms.
Moreover, during the ripening of cheeses, the humidity must be carefully controlled. It must be sufficient to slow down the drying of the cheeses, while making sure that their surface is not wet, which would cause undesirable molds.
In addition, cheese producers regulate the humidity to precisely control the ripening process of Brie, Camembert and Roquefort cheeses. They also maintain a constant and homogeneous humidity throughout the year.
Moreover, cheese makers recommend 70-80% relative humidity for drying and 90-95% relative humidity for ripening. Roquefort cheese requires 98% relative humidity.
Our high-pressure misting humidifier already meets these requirements. In this sense, the misting system projects micro-droplets of water at a low flow rate to increase the hygrometry and lower the temperature. In addition, all of this is done without wetting thanks to a time control system and a humidity and temperature management system. In fact, the misting is triggered as soon as the humidity in the air is lower than that required.
We can therefore conclude that the BRUMSTYL fogger has many advantages:
- prevents the cheese from drying out and thus losing weight.
- maintains a perfect hygrometry during the maturing and drying process.
- retains good flavor and appearance.
- increases the shelf life of fresh cheeses.
BRUMSTYL foggers are used for cheese display cabinets in cheese shops and supermarkets, in the trailers of itinerant traders.
The objective is to lower the temperature during the hot season and to maintain a good hygrometry for the conservation. Finally, we position the misting points at strategic points.