Milk and Dairy Products 001
Site: Scarnafigi (CN)
Activity: production of matured cheeses
Integrated management
of the entire system cycle
Tailored solutions
for complex requirements
Technical expertise
and sustainable innovation
Single point of contact
and reliability over time
RAPID COOLING FOR THE DAIRY SECTOR
Controlled rapid chilling is a crucial step in dairy production: it allows the temperature of products (yoghurt, dessert creams, processed cheeses) to be raised from 70-15°C to 4°C in between 1 and 6 hours. This process improves the quality, homogeneity and duration of dairy products, extending shelf life up to 40 days.
Refrigeration solutions for the dairy sector allow precise control of product consistency, acidity and stability, while also reducing storage space and optimizing logistics flows.
Frigo Tecnica Internazionale integrates industrial refrigeration with advanced air treatment systems for all areas of the dairy: production, packaging, pre-cooling, ripening and storage. Each environment is designed to ensure continuous control of temperature, humidity and air quality, containing the risk of contamination via air and improving hygiene.
The proposed technologies help to efficiently manage cooling kinetics, reduce weight loss and the risk of downgrading, and ensure high energy performance through air and water recovery.
COMPLETE REALIZATION
OF THE REFRIGERATION SYSTEM
Frigo Tecnica Internazionale manages the entire cycle of industrial refrigeration equipment implementation, from design to commissioning.
Each project is the result of a detailed analysis that considers thermal loads, operating conditions, and current regulations (F-Gas, ATEX), with the goal of developing efficient and reliable solutions.
Engineering includes refrigeration system sizing, component selection, and control logic. In-house manufacturing ensures construction quality and traceability. Onsite installation includes assembly, wiring, and integration with any existing systems.
Testing, performance checks and issue of technical documentation are performed during commissioning of the refrigeration system.
Structured after-sales services complete the offering: maintenance, service, retrofit and revamping to ensure operational continuity and compliance with environmental regulations.
Preliminary technical analysis, definition of needs, assessment of regulatory and operational constraints, with the goal of developing a tailored, highly efficient solution.
Refrigeration system sizing, component selection, and control logic design. Everything is geared toward ensuring reliability, performance, and ease of operation.
In-house production of components in controlled environments to ensure build quality, traceability, and certain lead times.
On-site system installation, including mechanical assembly, electrical wiring, thermal insulation piping works and integration with any existing systems.
Performing functional testing, performance verification, testing and issuing technical documentation upon completion of the system.
Routine and extraordinary maintenance, technical support, retrofitting and revamping to ensure operational continuity and compliance with environmental regulations.
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We operate throughout Italy with headquarters in Ripatransone (AP) and active projects in more than 20 countries.
ABOUT US,
OUR FIGURES
In 2021, Frigo Tecnica Internazionale joins the Arneg Group, a leader in the refrigeration industry, thus being able to count on a widespread presence internationally.
ADDENDUMS
COUNTRIES SERVED
INSTALLATIONS MADE
ADDENDUMS
COUNTRIES SERVED
INSTALLATIONS MADE
CONTACT US
You will be contacted as soon as possible by one of our representatives
CASE HISTORY
Throughout its history, Frigo Tecnica Internazionale has built numerous refrigeration systems for the processing and storage of milk and dairy products, paying particular attention to the prevention of contamination and compliance with the cold chain. The projects described are the result of targeted interventions on complex and highly regulated production environments.
Milk and Dairy Products 002
Site: Agerola (NA)
Activity: production of mozzarella and fresh dairy products
AIR TREATMENT AND CONTROLLED MICROCLIMATE FOR THEDAIRY INDUSTRY
Bacterial and odor contamination, recontamination during storage and processing are some of the many risks to which dairy products may be exposed before they reach the consumer’s table. In this delicate sector, Frigo Tecnica Internazionale pays special attention to the risks associated with the use of technologies and methods that are not compatible with the strict health regulations governing the sector. Responsibility and expertise have always produced excellent results.
FAQs
A dairy employs refrigerated tanks for raw milk, heat exchangers for rapid cooling, positive cells for fresh produce, maturing cells with controlled humidity, and sometimes blast chillers for cooked products. Systems can be centralized and powered by natural refrigerants such as ammonia, to ensure efficiency and sustainability.
The cold chain is critical to food safety and product quality. A temperature disruption can promote bacterial growth and accelerate spoilage. All stages (production, storage, transport and sale) must maintain controlled and documentable conditions, especially in fresh cheese and short shelf-life products.
Fresh milk and derivatives such as yogurt, cream and soft cheeses should be stored at temperatures between 0 °C and +4 °C. This range ensures microbiological safety, preventing the growth of pathogenic bacteria and preserving the organoleptic characteristics of products at all stages of processing and distribution.
Fresh cheeses should be stored between +2 °C and +6 °C in high humidity rooms to maintain softness and freshness. Matured cheeses, on the other hand, require refrigerated rooms with temperatures between 10 °C and 14 °C and controlled humidity to ensure even maturing and optimal development of flavor and texture.