Acidification pâte pressée cuite & molle 2018-03-29T13:52:48+00:00

Acidification pâte pressée, cuite & molle

CHALON MEGARD vous propose la conception et fabrication de vos tunnels d’acidification fromagers

Tunnel d’acidification :

Equipement permettant de confiner les fromages après pressage pour la conduite de l’acidification des fromages.

Permet de maitriser la courbe d’acidification des fromages
Gestion de l’ambiance de l’acidification.
Lavable en CIP.

Moule individuel ou bloc moule sur un seul niveau ou en pile.
Retournement des fromages
Gestion de la température et de l’hygrométrie.

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This Is A Custom Widget

This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.