Travaglini

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SAFETY AND EFFICIENCY IN FOOD PRODUCTION

Travaglini S.p.A.

Via Dei Lavoratori, 50. Cinisello Balsamo. 20092 (MI). Italia - Tel. +39 02 660972 - Fax +39 0266013999

Codice Fiscale: 00804380152 - Partita I.V.A.: 00694480963 - Codice ISO: IT00694480963 - R.I. di Milano: 00804380152 - R.E.A.: 397576 - Cap. sociale: € 1.640.000 i.v.

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Structure and Technical Components of Cold and Freezing Room

Refrigerated and freezing storage rooms are equipped with advanced technologies to ensure constant temperature control and maximum energy efficiency. Below are the main components:

1. Air Evaporator: Installed on the ceiling to ensure uniform cold distribution. Equipped with thermostatic expansion valves for precise temperature regulation. It uses a cooling coil that can be powered by glycol water or through a direct expansion system with R404A refrigerant gas.

2. Refrigeration Unit: A condensing unit with a Scroll compressor, known for its high energy efficiency and low noise levels. Equipped with monitoring and control instruments for safe and continuous operation. The refrigeration circuit features an air-cooled condenser for efficient heat dissipation.

3. Defrosting System: Cooling coil defrost unit with a plate heat exchanger. Automatic electrically controlled valves manage the defrosting process. Temperature sensors detect the defrost cycle completion, ensuring effective ice removal.

4. Control and Monitoring System: Digital electronic thermostat with a display for temperature visualization and operational parameter management. Ambient temperature sensors for precise control.

5. Electrical Control Panels: Power and control panels for managing the entire system, equipped with protections against overloads and anomalies.

COLD AND FREEZING ROOM
Low-temperature storage rooms are refrigerated environments designed for the optimal preservation of perishable products, maintaining controlled temperature and humidity conditions to ensure food quality and safety. There are two main categories:

Cold Room

Refrigerated storage rooms operate at positive temperatures or slightly below freezing (generally between 0°C and +4°C), ensuring the preservation of fresh foods such as meat, fish, dairy products, fruits, and vegetables.

These environments help slow down microbiological and chemical deterioration without altering the organoleptic properties of the food. Additionally, precise humidity control reduces the risk of food dehydration.

Freezing Room

Freezing storage rooms operate at temperatures below -18°C, ideal for freezing and long-term preservation of frozen foods, such as seafood, meat, vegetables, and ready-to-eat meals. At these temperatures, microbial and enzymatic activity is significantly inhibited, allowing for the preservation of nutritional value and food safety over extended periods.

Freezing storage rooms use advanced refrigeration systems that enable rapid temperature reduction (quick freezing or “shock freezing”), preventing the formation of large ice crystals that could damage the cellular structure of food.

WE ALWAYS SEEK THE HIGHEST QUALITY

OPERATING TEMPERATURE

The system operates at a temperature between 0°C and +40°C

Advantages of Cold and Freezing Room

Product Quality Maintenance: Controlled temperatures prevent bacterial growth and the loss of food freshness.

Energy Efficiency: Modern refrigeration and insulation technologies reduce energy consumption, optimizing operational costs.

Reliability and Safety: Advanced monitoring systems ensure constant temperature control and the management of potential anomalies.

Regulatory Compliance: Refrigerated and freezing storage rooms comply with HACCP guidelines and European regulations on food safety and refrigeration.

For integrated management

A specific digital system has been designed to centralize the supervision of the equipment. This system manages equipment alarms, collects and analyzes room data, allows remote control, and ensures better consumption management.

WHY ADOPT THIS TECHNOLOGY?

The use of Cold and Freezing Room is a key factor in ensuring food safety and preserving the organoleptic and nutritional properties of products. From a food technologist’s perspective, the main reasons for adopting this technology include:

Safety and Reduction of Microbiological Risks: Low temperatures inhibit the growth of pathogenic and spoilage microorganisms, helping to prevent contamination and deterioration.
Preservation of Nutritional and Sensory Characteristics: Precise temperature control maintains the taste, color, texture, and nutritional values of food, preventing oxidation and dehydration.
Optimized Shelf Life Management: The use of these storage rooms extends product shelf life, reducing waste and ensuring better inventory management.
Compliance with Food Safety Regulations: These technologies ensure adherence to HACCP guidelines, ISO 22000 standards, and European regulations regarding food storage and transportation.
Sustainability and Energy Efficiency: Modern systems are designed to minimize energy consumption and environmental impact, contributing to the reduction of CO₂ emissions.

Refrigerated and freezing storage rooms are therefore a strategic investment for food companies seeking to ensure safe, high-quality products that comply with current regulations.

TECHNIQUE: DESIGN AND SYSTEMS

SERVICE

AUTOMATION

SOFTWARE

ENERGY

SAVING

EQUIPMENT

TECHNOLOGY - 25 YEARS OF EXPERIENCE: The widest experience and expertise in food production processes.

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