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Travaglini

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Your ideas. Our solutions.

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SAFETY AND EFFICIENCY IN FOOD PRODUCTION

Cleanroom
Cleanroom

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.

© 2024 ALL RIGHTS RESERVED

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Internal channel for collecting and managing reports pursuant to Legislative Decree 24/2023

For information and instructions, Download the Whistleblowing Procedure

For information and instructions, Download the Whistleblowing Procedure

Strengths:

  • Air handling unit equipped with heating and cooling coils
  • Process controlled by computerized system
  • The heating/humidification system uses saturated steam
  • Product safety and microbial control
  • Product temperature from -18°C to positive temperatures
  • Operating temperature from 0°C to +40°C with relative humidity up to 95%
  • Can operate as a cold storage room
  • Reduction in weight loss
  • Minimal alteration of the product's protein structure
  • Reduced loss of proteins, vitamins, and minerals
  • Energy efficiency
  • Water savings

DEFROST

We guarantee perfect temperature uniformity at every point of the cell, with reduced weight loss throughout the defrosting cycle, which can vary from 12 to 36 hours depending on the size, quality, and type of product.

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temperature control

OPERATING TEMPERATURE

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

ADVICE FROM OUR TECHNOLOGY TEAM

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WHY ADOPT THIS TECHNOLOGY?

According to our Team of Food Technologists, here are the main reasons to choose a Defrosting System with these features:

  • Fully meets production needs with an objective assessment of volumes, tailored to product types and organoleptic characteristics to be preserved.
  • Ensures hygiene through careful design and the use of suitable materials, fully compliant with Hygienic Design principles.
  • Computerized systems ensure process management aimed at achieving the desired uniformity.
  • Complies fully with regulations, adhering to food safety laws such as Regulation (EC) 852/2004.ly stringent quality requirements
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TRAVAGLINI TECHNOLOGY TEAM

Established internally within the company in 2000, the TECHNOLOGY TEAM provides support and tailored solutions to enhance production processes and ensure product excellence.

WE ALWAYS SEEK THE HIGHEST QUALITY

EXPERIENCE AND INNOVATION IN EVERY EQUIPMENT

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Computerized system

The computerized system for managing and supervising operating equipment allows control over temperature and relative humidity. 

 

It includes features such as:

  • Setting predefined programs
  • Monitoring fluid temperature and weight loss
  • Displaying graphical trends of variables on a single page
  • Verifying the precise progress of the thawing cycle

Uniformity of shrinkage

In the “Turbo” equipment type, two side wall ducts with conical nozzles control air distribution. A linear actuator and dampers system regulate air flow inside inlet ducts, creating a moving air blade in the room.  Ceiling ducts manage air return. 

 

Different air distribution systems are designed based on loading systems used.

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For an integrated management

Additionally, a specific digital system was designed to centralize supervision across different uses. This system manages equipment alarms, collects and analyzes room data, enables remote control, and ensures better consumption management.

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TECHNIQUE: DESIGN AND SYSTEMS

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SERVICE

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AUTOMATION

SOFTWARE

ENERGY

SAVING

EQUIPMENT

FOOD TECHNOLOGY: 25 YEARS OF EXPERIENCE

TECHNOLOGY

Our twenty-year experience and expertise in food production processes.

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vegan
cheese
salumi
sea food
pet food

PROCESSED

MEATS

CHEESE

SEAFOOD

PET FOOD

PLANT BASED

& VEGAN

TECHNOLOGICAL 

CONSULTING

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