Travaglini
Travaglini S.p.A.
Via M. de Vizzi Viganò, 86.
Cinisello Balsamo. 20092 (MI)
Italia
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Tel. +39 02 660971
Fax +39 0266013999
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FOOD PRODUCTION EQUIPMENT
Codice Fiscale: 00804380152
Partita I.V.A.: 00694480963
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Codice ISO: IT00694480963
R.I. di Milano: 00804380152
R.E.A.: 397576
Cap. sociale: € 1.640.000 i.v.
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Designed and built in Italy
FERMENTING ROOM
Drying is a crucial step to ensure product quality and microbiological safety. The critical parameters to monitor include:
- pH: must drop below 5.2 to allow starter cultures to develop while inhibiting the growth of unwanted pathogenic bacteria. A proper pH balance enhances product stability.
- Weight loss: ideally around 15% in the first week, essential for improving shelf life and reaching the desired dehydration level.
- Water activity (aw): should be reduced to 0.93 to prevent microbial proliferation and improve food safety.
Meeting these targets ensures microbiological safety and optimal sensory quality of the product.
Operating Principle
Travaglini drying systems use a natural and controlled method to remove moisture from food products. The process is based on an osmotic principle, alternating drying and resting phases, allowing moisture to migrate evenly from the core to the surface of the product.
This approach ensures homogeneous drying without compromising organoleptic properties.
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Advantages of Travaglini Drying Systems
- Uniform and natural drying, based on osmotic principles
- Precise control of humidity, temperature, and ventilation, ensuring consistent product quality
- Reduced microbiological risk, through monitoring of pH and water activity
- Improved product shelf life
- Optimized energy consumption, thanks to the economizer system and heat recovery
OPERATING TEMPERATURE
The system operates at a temperature between +14°C and +24°C
OUR TECHNOLOGY IN DETAIL
Fermenting Room Technology
The system is designed to provide precise environmental control through various technological components.
Airflow and Ventilation Control System
The plant uses an “alternate airflow cycle”, which ensures optimal air distribution by:
- Regulating airflow speed
- Reversing the airflow direction, ensuring uniform drying
- Pressure and suction channels for effective air circulation
This technology prevents uneven dehydration, ensuring consistent quality.
System Structure
The system consists of several technological sections:
- Double-wall insulated Air Handling Unit (AHU), located in a covered technical area. It includes:
- Ventilation
- Heating
- Heat recovery
- Humidification
- Cooling
- Condensate collection
- Cold Automation Unit
- Electronic thermostatic expansion valve with external equalizer for precise cooling control
- Heat Automation Unit
- Modulating valve with electric actuator for hot fluid regulation
- Condensing Refrigeration Unit
- Essential for temperature control during drying and maturation phases
- Environmental Control Sensors
- HYGROTEST thermo-hygrometric probe for temperature and humidity monitoring
- Temperature probes for heating system regulation and defrosting control
- Airflow Section
- Pressure and suction channels
- Alternate airflow cycle system
- Air intake and exhaust system
- Economizer System
- Optimizes energy consumption by recovering heat from airflows
- TRC-NET Control System
- Advanced automation system for managing temperature, humidity, and ventilation
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TECHNOLOGY - 25 YEARS OF EXPERIENCE: The widest experience and expertise in food production processes.