At drying facilities, the primary parameters controlled are:
-Temperature, relative humidity, and air movement. The curing conditions for a product such as cheese involves a temperature of about 12 °C and a relative humidity from 65-95%, depending upon the type of cheese. In order to maintain these conditions, the refrigeration equipment and heating coils must be connected to a thermostat and a hygrostat, respectively.
Funcionality suited to each application. Integrated control solutions for optimization of process performance. Advanced control functions.
Remote management with always-on acces to the control system. Standard communicat. protocols: Modbus-RTU, Modbus-TCP, Bluetooth. Interoperability with third-party control and monitoring systems. Advanced control functions.
Fast installlation. Easy-to-use tools, wizards and setup. User-friendly navigation menus and graphical interfaces. Advanced control functions.
Critical information log and preventive maintenance functions. Complies with international safety standards and regulations. Robust, reliable solutions. Advanced control functions.
Consulte aquí el mapa normativo de nuestras soluciones para instalaciones frigoríficas; en AKO le ayudamos a cumplir con la Normativa vigente en Refrigeración Industrial y Comercial.