Complete Air Treatment Solutions for Your Cheese Aging Room
Discover our complete solutions for your aging room: air treatment, humidity, diffusion, hygiene, data monitoring and automation.
From start-up cheese factory to high level advanced production.
A complete approach, from air to product
Designing a high-performance aging room is more than simply assembling equipment. It means understanding in depth how air, humidity, temperature and flow interact with the cheese, day after day.
Each type of cheese reacts differently. A soft cheese with a bloomy rind requires a precise balance between humidity and air circulation to ensure even development of the downy rind. A washed rind requires fine management to avoid micro-organism deviations.
A pressed cheese, on the other hand, is more sensitive to the regularity of drying and weight loss.
This is where we come in.
A high-performance aging room does not rely on a single piece of equipment, but on the coherence of the whole.
Our approach is based on a global vision of the maturing room. We don’t look at equipment in isolation, but as a complete system where each element influences the other. Humidity adjustment impacts ventilation. Poorly controlled air diffusion can create discrepancies despite good regulation. A lack of flow control can lead to cross-contamination.
We see these situations regularly in cheese dairies, both in start-up and established production.
That’s why we offer a complete range of solutions, covering all the challenges facing a aging room:
- Air treatment and conditioning
- Controlled humidification
- Even distribution
- Flow control and pressurization
- Data tracking and automation
- Hygienic design for food environments
Each solution meets a specific need. But it’s the combination of all of them that makes it possible to achieve a true level of mastery.
In a small-scale cheese dairy, the aim is often to stabilize early production, limit losses and gain consistency. In a more advanced structure, the challenges evolve: refining more finely, managing several types of cheese, or reproducing a precise profile on several batches. In both cases, the issues are the same. Only the precision required changes.
Our role is to support this progress, from laying the foundations to fine-tuning refining conditions. We are involved at every stage:
- Understanding real needs
- Analysis of existing installations
- System design or improvement
- Integration of customized solutions
- Long-term support
Today, this positioning enables us to support cheese dairies across Canada and the United States, with very different realities, but a common objective: to produce cheeses that are consistent, controlled and true to their character.
Choose the right solutions for your aging room, depending on your situation.
Every cheese dairy is different. Some seek to correct a specific problem. Others want to structure their room from the outset. Each step corresponds to a real problem observed in the aging room. You’ll find the answers you’re looking for depending on your stage of production.
| Steps | What you see | Recommended solution | What it does for you |
|---|---|---|---|
|
1. Understand |
Your results vary from batch to batch, and you don’t know where to look in your room. |
At last you can identify the real causes and know exactly where to intervene. |
|
|
2. Structuring the air |
You have trouble stabilizing temperature, humidity and air circulation at the same time. |
Your parameters work together in a single system: your room becomes coherent and predictable |
|
|
3. Stabilize the air |
You notice discrepancies after opening your doors or when your production varies. |
Your conditions maintain themselves, and you make far fewer corrections on a daily basis. |
|
|
4. Managing humidity |
Your cheeses dry out too quickly, lose too much weight, or remain too moist for no obvious reason. |
You control humidity at the right level, your cheeses develop better and your losses are reduced. |
|
|
5. Fine-tune humidity |
You see droplets settling on your cheeses, and irregular spots or crusts appearing. |
Your moisture remains suspended in the air without ever wetting your cheeses directly. |
|
|
6. Uniform airflow |
Your cheeses evolve differently depending on their location: some are ready, others not. |
You get the same conditions throughout your cheese room, no matter where your cheeses are located. |
|
|
7. Isolate areas |
You notice unwanted odors or micro-organisms migrating from one room to another |
Each zone remains independent and under control; your products no longer influence each other |
|
|
8. Ensuring hygiene |
Your cleaning is difficult and you fear an invisible build-up over time |
You clean more easily, your system lasts longer and your health risks are reduced. |
|
|
9. Read your data |
You sense a problem in your room, but can’t explain the cause |
You link each defect to a specific event; you understand your room instead of suffering from it. |
|
|
10. Centralize |
Your data is scattered over several screens and difficult to read over time |
You have a complete view of your installations, with historical data to help you understand your variations |
|
|
11. Automate |
You spend your time adjusting manually because your equipment doesn’t coordinate with each other |
Your systems coordinate themselves; your room manages itself and you concentrate on your cheese. |
|
|
12. Adapt |
You don’t know where to start or how far to go with your current situation |
You choose the solution aligned with your reality today, with the possibility of evolving. |
Go further on each solution
You’ve identified your challenge. Now here’s what each solution means in concrete terms in the aging room, along with the questions cheesemakers most often ask us.
Airflow management audit (AFM)
An airflow management (AFM) audit provides a concrete understanding of how air circulates in a aging room, and above all, where it doesn’t work as planned. In production, it’s not uncommon to see installations that look good on paper, but whose actual behavior differs once they’re up and running.
Over time, uses change: equipment is added, volumes are modified, doors are opened more frequently. Air flows become unbalanced, without us even realizing it. It’s often these invisible variations that explain recurring faults or irregularities that are difficult to correct.
The GFA audit is based on concrete observations and measurements in real-life conditions. We don’t simply observe a problem; we seek to understand its origin and its direct impact on the product. For both small-scale cheese dairies and more advanced structures, it’s an approach that enables you to regain control without necessarily investing immediately in new equipment.
Before correcting a refinement, we first need to see what the air is actually doing in the room.
Do you have variable results and no idea what’s really going on in your room?
What does a GFA audit actually reveal?
Often, there are discrepancies that we didn’t know existed. In a aging room, there may be an area where the air stagnates, and right next to it, another where it circulates too quickly. To the eye, nothing seems out of the ordinary. But on the cheese, the difference is clearly visible.
Before the audit: sticky crusts on some shelves, drying too quickly on others, variable results within the same batch.
After diagnosis: we precisely identify the problem areas and their causes: poor diffusion, poorly positioned air intake, ventilation imbalance. It’s often a wake-up call. We finally understand where the discrepancies are coming from.
How do you go from diagnosis to concrete improvement?
Once the flows are understood, adjustments are often simpler than imagined: redirect a supply, balance a flow, correct an air return.
Case in point: in a mixed cheese dairy (goat and pressed paste), undesirable micro-organisms were appearing regularly. Diagnosis: air transfer between two zones via a corridor.
Action: pressure adjustment and flow correction. Result: gradual disappearance of cross-contamination. We don’t change everything. We adjust intelligently.
What results can you expect from an audit?
The effects are often rapid. Once flows have been corrected, conditions become more homogeneous and cheeses react in a more predictable way: less variability between batches, fewer surface defects, more regular aging . Above all, we stop compensating without understanding.
Why start with an audit rather than changing equipment directly?
Because without a diagnosis, you invest without knowing where. You can buy new equipment without solving the real problem. The GFA audit allows you to prioritize; you know where to intervene, and with what level of impact. In some cases, no new equipment is needed. In others, the choices become much clearer.
Our ModulAir (Climinox): Hygienic, modular air treatment
Our ModulAir, based on Climinox technology, is designed to provide complete, hygienic air treatment in demanding environments such as maturing rooms. It’s not just about ventilating or cooling the air. It’s about controlling all the parameters that directly influence cheese development.
In many installations, systems are fragmented: one piece of equipment for cooling, another for humidity, another for diffusion. This approach may work, but it quickly shows its limits when the interactions between these parameters become critical.
Our ModulAir offers an integrated approach: temperature, humidity and air circulation are managed coherently in a single system, with a hygienic stainless steel design suited to food processing environments. Its modularity means that the system can be adapted to the reality of each cheese dairy: available space, type of production, future developments.
When air treatment is designed as a complete system, refining gains in stability and precision.
You have several pieces of equipment, but your aging room is still difficult to stabilize?
How is our ModulAir changing the approach to air treatment?
It replaces a fragmented logic with a global one. Before: several independent pieces of equipment, sometimes contradictory settings, difficulty in stabilizing the whole. With our ModulAir: centralized management, coordinated parameters and more stable behavior. We no longer correct one parameter at a time. We manage an environment.
What are the benefits on different types of cheese?
On blooming crusts, a well-controlled environment ensures uniform development of white mold, with no lagging or leading zones.
On washed crusts, the air/moisture balance is essential; an integrated system helps maintain this balance over time.
For pressed pasta, regularity of conditions has a direct influence on weight loss and texture.
In all cases: fewer gaps, more consistency.
Why is hygienic design (stainless steel) essential?
Air handling equipment is in direct contact with the air that touches your cheeses. If it is not designed for easy cleaning, it becomes a point of risk. The ModulAir is designed with these constraints in mind: surfaces adapted to cleaning, resistance to humidity, limited retention zones.
Why is modularity a real advantage for a cheese dairy?
Some cheese dairies start out with a simple need, then evolve. Others have space constraints or varied production requirements. Modularity means that the system can be adapted to the size of the room, the type of cheese, and future developments. We build a system that follows the cheese factory, rather than the other way round.
Circul'Air air conditioner: Compact stability in stainless steel
Our Circul’Air is designed to respond to a very concrete reality in cheese-making: controlling the atmosphere in a aging room without complicating the installations. Compact and made of stainless steel, it integrates easily into existing spaces, even when every square foot counts.
In many cheese rooms, variations in atmosphere lead to uneven results: one area is too dry, another more humid, and the cheeses don’t react in the same way. Circul’Air corrects these variations and restores consistency to the process. Whether for a start-up artisanal cheese dairy or a more structured production operation, it helps to secure the critical phases of the aging process.
When air becomes a precision tool, refining gains in consistency and control.
Do your conditions change according to the time of day or after your doors have opened?
Why does Circul'Air really change the refining game?
In many maturing rooms, the differences are not due to the recipe, but to the environment. There are often differences between the top and bottom of a room, or between two areas that are close together. These micro-variations have a direct influence on cheese behavior.
Our Circul’Air standardizes all this. Air is better distributed, conditions remain stable and batches evolve more coherently. This is what enables us to move from reactive refining to controlled refining.
Is it relevant for a small cheese dairy or a start-up project?
Yes, and often more than you think. When you start out, conditions are not always perfect: buildings are adapted, sometimes cobbled together, and the environment can vary.
Our Circul’Air acts as a stabilizer. It helps create reliable conditions, even in an imperfect environment. It helps avoid losses right from the start, and builds a solid foundation for the future.
Why is stainless steel design a real advantage in refining?
In the aging room, conditions are demanding: high humidity, frequent washing, presence of micro-organisms. Standard equipment will degrade more quickly, and this quickly becomes an issue for both hygiene and durability. Our Circul’Air, with its stainless steel design, is adapted to this reality. It’s easy to clean, long-lasting and limits risk zones.
Hum-Kit humidification system
Our Hum-Kit is designed to meet a central challenge in the aging room: precise control of humidity. Too often, this variable is approximate, even though it has a direct influence on weight loss, rind formation and the development of micro-organisms.
In many cheese dairies, we still observe empirical adjustments: adding water, opening doors, intuitive management. These practices may work on a small scale, but they quickly show their limits as soon as production stabilizes or increases. Our Hum-Kit provides controlled, stable humidification adapted to the type of cheese. Not just add moisture, but do it at the right time, at the right level, and evenly.
In refining, humidity cannot be compensated for. It has to be controlled. And that’s often where it all comes into play.
Are you still managing your humidity by intuition and your results lack consistency?
Why is humidity so critical in the aging room?
Because it directly affects exchanges between the cheese and its environment. Too low a level of humidity accelerates the drying process: the rind hardens too quickly, weight loss is higher, and the heart does not develop properly. Conversely, too much humidity can slow down draining and encourage undesirable micro-organisms.
With our Hum-Kit, we stabilize this variable. Cheeses evolve in a more predictable way, without the need for constant correction.
Does it really cut losses?
Yes, and often in measurable ways. Poorly managed humidity leads to faster weight loss. On several batches, this represents a considerable quantity of product. By stabilizing humidity, we limit this phenomenon; the cheese dries at a more controlled rate. Less loss means more yield. In a small or medium-sized cheese dairy, this has a direct impact on profitability.
How does Hum-Kit simplify day-to-day work?
Without a dedicated system, humidity becomes a difficult variable to manage. You adjust by eye, compensate as you can, and it requires constant attention. With the Hum-Kit, conditions remain stable and adjustments are less frequent. It allows you to concentrate on the product rather than on corrections.
Mini Fogger: Drip-freehumidification
Our Mini Fogger solves a problem frequently encountered in aging rooms: providing humidity without creating excess water on surfaces or cheeses. In many installations, humidification is still perceived as simply adding water to the air. However, when poorly controlled, it can quickly become counter-productive.
What we often see: systems that generate excessively large micro-droplets, which end up depositing on products, boards or equipment.
The result: areas that are too wet, irregular growth of micro-organisms, and the appearance of surface defects. Our Mini Fogger works differently. It produces a very fine mist, which remains suspended in the air and blends seamlessly into the room’s ambience.
In refining, adding moisture is one thing. Diffusing it well makes all the difference.
You humidify your room, but your cheeses still show surface defects?
Why avoid droplets in humidification?
Because when it comes to aging, direct water is rarely a good thing. When drops are deposited on cheeses, they create areas that are locally too wet, and react differently from the rest of the product.
Before (classic humidification): sticky or stained rinds, irregular development of micro-organisms, traces of water on cheeses.
With the Mini Fogger: humidity remains in the air, without deposits. The product develops more evenly.
Which cheeses are the most sensitive to humidity?
Flowery rinds, such as bries or camemberts, are particularly sensitive; excess water on the surface can disrupt the development of white mold.
Lactic goats may show visual defects such as spots and irregular scabs.
Even on washed crusts, a poorly controlled application can unbalance surface bacteria.
How does our technology differ from other humidification systems?
The difference lies in the fineness of diffusion. All systems add moisture. But few are as good at controlling how it’s distributed. Our Mini Fogger produces a very fine mist that stays in suspension longer, mixing with the air rather than falling back. The result: more even humidity, less direct impact on surfaces, better overall control of the environment.
Textile ducts: Controlled air diffusion
Textile ducts help to correct a very common problem in aging rooms: air that is well treated, but poorly distributed. In many cheese dairies, the ventilation systems in place create uneven zones: one with too much ventilation, the other more stagnant. Cheeses do not react in the same way. It’s these differences that often lead to variability that’s difficult to correct.
Textile sheaths offer gentler, more uniform diffusion, by distributing air along the entire length rather than at a specific point. This avoids direct jets and dead zones. This solution is particularly well suited to artisanal or growing cheese dairies, where installations have evolved over time.
In aging, it’s not just the quality of the air that counts, but the way it touches each cheese.
Do your cheeses develop differently depending on their position in the room?
What are the most common air distribution errors?
We often find the same situations: a direct jet of air on a row of cheeses, an area at the back of the room with poor air circulation, or unevenly functioning ventilation.
In concrete terms, this means: drier crusts near air outlets, wetter areas elsewhere, visible discrepancies within the same batch. These are not recipe defects. These are diffusion defects.
What concrete problems can these errors create?
On soft cheeses, a direct jet of air can block the rind too early; the core remains firm, and aging becomes unbalanced. On washed rinds, too much ventilation can dry out the surface: washing is less effective, and surface bacteria develop poorly.
Conversely, a stagnant area can retain too much moisture and produce sticky scabs. These are problems often attributed to humidity, when the real cause is air diffusion.
Does it make a real difference to batch consistency?
Yes, and this is often where the effect is most striking. Before correction, we see differences depending on where the cheeses are placed: some are ready, others not, in the same cycle.
After better distribution, deviations drop sharply. Less sorting, less loss, more consistency.
What are the advantages in terms of operations and maintenance?
Textile sheaths are lightweight, easy to install and adapt to the room’s configuration. They can also be removed for cleaning, which is an advantage in a food environment. This simplifies adjustments and allows the installation to be upgraded without major work.
CAN pressurization kit:Flow control between zones
Our CAN pressurization kit meets an often invisible but very real challenge in cheese aging rooms: controlling the flow of air between zones. In many cheese factories, air circulates freely between rooms, corridors and aging rooms. As a result, cross-contamination can occur without anyone immediately understanding why.
What we observe, for example, is specific micro-organisms, desired in one room, ending up in another where they don’t belong. The CAN pressurization kit can be used to create controlled zones, by controlling air inlets and outlets. In this way, you can protect certain more sensitive rooms, or contain specific environments.
Good refining depends not only on the air in the room, but also on the air entering it.
Do you have several rooms or several types of cheese, and are the interactions causing you problems?
Why is pressurization important in the aging room?
Because air circulates even when you can’t see it. In a cheese dairy, every door opening, every movement, creates air movements. Left unchecked, these flows carry moisture, spores and micro-organisms from one area to another. With our CAN kit, we take back control; we direct the flows instead of being subjected to them.
What concrete problems does this prevent?
This is often noticed when it’s already too late.
For example: a washed-rind room influencing a bloomy-rind room, odors migrating from one area to another, or undesirable micro-organisms altering the appearance or taste of the cheese.
Pressurization keeps these phenomena in check; each zone retains its equilibrium.
How complex is it to integrate into an existing cheese dairy?
No, and that’s one of its advantages. Our CAN pressurization kit is designed to adapt to existing installations, without major alterations. Specific areas can be targeted as required. It’s often a quick improvement to implement, with a tangible impact from the very first batches.
E-Streaming: Continuous monitoring of refining conditions
Our E-Streaming system enables continuous monitoring of maturing room conditions: temperature, humidity and other environmental parameters. Unlike spot readings or simple local displays, data is accessible in real time and recorded over time.
Many cheese dairies still rely on manual or visual readings. Between two readings, many variations can go unnoticed. E-Streaming closes this gap; we no longer work by intuition alone, but with concrete data.
In refining, what we don’t measure often eludes us.
Do you have several rooms or several types of cheese, and are the interactions causing you problems?
Why is pressurization important in the aging room?
Because problems don’t always happen when you’re looking. A manual survey gives a snapshot at a specific moment in time.
A concrete example: a rise in humidity during the night, after washing or prolonged closing. In the morning, everything seems normal, but the cheese has already reacted. Before: problem observed, cause unknown.
With E-Streaming, you can see the gap, the time and the duration. It completely changes your ability to correct.
Does it really change the way we work?
Yes, especially when it comes to making decisions. Instead of correcting by feel, we rely on facts. You can link a defect to a precise event, adjust a setting with precision, validate the impact of a change, and avoid repeating the same mistakes. For an experienced cheesemaker, it’s a fine-tuning tool. For someone just starting out, it’s a guide.
How does it become a competitive advantage?
Being able to reproduce a product, batch after batch, with the same profile: that’s a real challenge.
Our E-Streaming enables us to document and reproduce real refining conditions. The result: greater consistency, the ability to move upmarket and greater credibility.
We move from implicit know-how to documented know-how.
MyPortal 3E: Our performance monitoring platform
Our MyPortal³E is a platform for centralizing and visualizing data relating to refinery installations. It brings together operating information: temperature, humidity and equipment status, to provide a clear, continuous view of the environment.
Many cheese dairies have scattered information: one screen for temperature, another for humidity, data that is not historically recorded. With MyPortal³E, everything is in one place. You can track conditions, analyze trends and, above all, react more quickly to deviations.
When data is clear and accessible, decisions become much simpler.
You have data, but it’s scattered and difficult to read over time?
How does MyPortal³E differ from a simple data display?
A display shows the present moment. MyPortal 3E shows history and deviations. Before: one-off reading, difficult to see trends, memory-based analysis.
With MyPortal 3E: continuous data access, searchable history, understanding of variations over time. You don’t just look at what’s happening. We understand why it’s happening.
What's the link with cheese quality?
A product defect is rarely instantaneous. It is often the result of small cumulative variations. With MyPortal³E, we can make the link between actual conditions, product evolution and final result. Before: defect observed, cause uncertain. After: possible correlation between environment and product. This enables us to make finer adjustments and prevent recurrence.
How does it boost confidence and control over operations?
Because everything becomes visible. Data is accessible, structured and comprehensible.
For you, the cheesemaker: more control, less uncertainty, better decision-making ability.
For the company: greater traceability, consistency and credibility.
We’re moving from experience-based management to data-driven management.
Specialized HVAC automation: Automated control of refining rooms
The automation of HVAC (heating, ventilation and air conditioning) systems enables all the parameters of a maturing room to be managed coherently and automatically. Rather than managing temperature, humidity or ventilation separately, we coordinate them all as a single system.
In many cheese dairies, these settings are still independent. A correction to humidity can affect temperature or air circulation without being anticipated. Specialized automation allows these elements to be synchronized, making adjustments more precise, faster and more stable over time.
When parameters work together, refining becomes much more predictable.
You spend too much time adjusting your equipment manually and your room lacks stability?
Why automate rather than manually manage settings?
Because the parameters are interrelated. In production, we often see reactive adjustments: humidity is corrected, then temperature, then ventilation. Before: chain corrections, sometimes unstable results, difficulty in understanding the real impact.
With HVAC automation, systems communicate with each other. We move from trial-and-error management to coordinated management.
What's the link with other equipment?
That’s what makes them work together. Good equipment alone improves part of the process. Without coordination, limits are quickly reached.
HVAC automation connects humidification (Hum-Kit, Mini Fogger), air distribution (textile ducts) and conditioning (Circul’Air). Every action takes into account the rest.
And that’s where we reach a real level of mastery.
Does this make sense for a small cheese dairy?
Yes, especially when there are several parameters to manage. Even in a small room, temperature, humidity and air interact. And the more production evolves, the more critical these interactions become.
Automation allows you to structure from the outset, without waiting for problems to arise. That’s often what gets you through a phase consistently.
ACCESS range: Essential, accessible and proven solutions
The ACCESS range brings together technical solutions designed to meet essential air treatment and refrigeration needs, with a standardized approach. The aim is simple: to offer reliable, high-performance equipment that’s more affordable, while maintaining a level of requirements adapted to food processing environments.
Not all cheese dairies have the same needs or the same resources. With the ACCESS range, you can quickly equip yourself with tried-and-tested solutions, while retaining control over aging conditions. For a start-up producer or a developing cheese dairy, this is often the first structural step.
Getting your equipment right from the outset, even if only simple, often makes all the difference later on.
Are you looking to equip yourself efficiently without adding unnecessary complexity to your operations?
Does "standardized" mean lower performance?
No, but it means more focus. ACCESS solutions are designed to cover everyday needs, with proven configurations.
Less complexity, faster set-up, performance adapted to standard uses. For a wide variety of cheeses, it works very well.
Does this limit the future development of the cheese dairy?
No, on the contrary.
The ACCESS range can be used as a foundation. A stable base is put in place, then the installations can be upgraded as required.
A common example: start with an ACCESS solution, then gradually add humidification, diffusion or automation. It’s a progressive approach, well adapted to the reality of growers.
THYGRE range: Advanced control of aging conditions
The THYGRE range is designed for environments where control of air conditions becomes a determining factor in product quality. Unlike more standardized solutions, it enables fine control of temperature, humidity and air circulation, with a level of precision suited to the most demanding refining processes.
As soon as you work with highly sensitive cheeses: bloomy rinds, washed rinds, long maturing periods. Even small deviations can have a visible impact. The THYGRE range reduces these deviations and stabilizes the environment over time. The aim is no longer simply to meet a set point, but to create constant, homogeneous and reproducible conditions.
At this level, refining can no longer be corrected. It can be precisely controlled.
Your cheeses are sensitive and your current conditions don’t allow for the level of precision you’re aiming for?
When does this level of precision become necessary?
As soon as the product becomes sensitive.
Flowery crusts (brie, camembert): variations in humidity can slow or accelerate the development of the downy crust. Washed crusts: an air/moisture imbalance can disrupt surface micro-organisms and the final appearance.
Long refining (pressed dough): repeated small variations influence weight loss and texture. In these cases, precision is not a luxury.
This is a prerequisite for success.
How does THYGRE compare with ACCESS?
The two approaches are complementary.
ACCESS: simple, quick to set up, standard requirements.
THYGRA: precision, advanced control, more demanding needs.
We often see cheese dairies start out with ACCESS, then move on to THYGRE as they gain in expertise.
climinox range: Hygienic design to the highest standards
Climinox solutions are designed to meet the specific requirements of food processing environments, particularly in aging rooms. They combine air-handling performance with hygienic design, to ensure a stable, clean and controlled environment. This type of solution is often chosen when requirements increase: product diversity, more stringent sanitary constraints, or a high need for consistency.
When conditions become critical, the hygienic design of the air system is no longer a detail.
Your cleaning is difficult and you want to better control health risks over the long term?
Why is hygienic design so important in air handling?
Because the air is in direct contact with the product. In a maturing room, air carries particles, micro-organisms and humidity. Standard equipment creates areas that are difficult to clean, and where contaminants can accumulate.
With Climinox: surfaces adapted to cleaning, design that limits retention zones, better sanitary control. It’s a point that’s often invisible until a problem arises.
What kind of problems can be avoided with this design?
In a washed rind room, an invisible build-up in an air system can influence surface bacteria over time: different evolution from one batch to the next, more pronounced odors, difficulty stabilizing the product.
With a hygienic design, these effects are limited and the environment remains healthier and more stable.
Does it change anything in terms of maintenance?
Yes, and in concrete terms. A well-designed system is easier to maintain: access is easier, surfaces are more suitable, and cleaning is more efficient. Less intervention time, more reliable cleaning, fewer forgotten areas. And in the long term, it reduces the risks associated with clogging.
Discuss your project with a cheese specialist
Each maturing room is unique. Whether you're starting up a micro-fromagerie, looking to correct a specific problem, or optimizing an existing facility, our team can help.
We're there for you every step of the way, from initial analysis to ongoing support. Our teams work with cheese dairies across Canada and the United States.
Soteck Clauger in 30 seconds
About us
A Quebec company founded in Victoriaville, we design, install and optimize integrated systems for ultra-hygienic air treatment, industrial refrigeration andenergy efficiency for the agri-food, manufacturing and processing sectors.
A subsidiary of the French Clauger Group since 2019, our team of over 110 experts serves industries in Quebec, Eastern Canada and internationally from our offices in Victoriaville, Montreal and Trois-Rivières.
Reducing your energy costs without slowing down your production: that’s the promise we’ve been keeping since our beginnings in 1993.
Our commitment
Our comprehensive performance guarantee
We commit ourselves contractually to the energy results and operating conditions of our installations under certain conditions. Our customers obtain measurable savings, often as early as the first year, stabilized production quality and a reduced carbon footprint, with documented long-term follow-up.
What we master
Our design-build approach enables us to manage an entire industrial project – from feasibility study to performance guarantee. We work on interdependent strategic levers:
Hygienic air treatment: precise control of temperature, humidity and air quality in sensitive production areas (food, pharmaceuticals, processing).
Industrial refrigeration: Natural fluid system design (NH₃, CO₂) for high-performance cooling with minimal carbon footprint.
Energy management and recovery: making the most of waste heat and reducing greenhouse gas emissions.
Intelligentautomation and control (industrial HVAC): connected systems for precise real-time performance monitoring of your operations and proactive detection of drifts. 24/7 monitoring
Industrial ventilationDust removal, VOC, odor and air emission treatment.
What no one else offers
Three exclusive tools that you won’t find with a traditional integrator, and which make all the difference between an expensive project and one that pays off.
The Flash Audit: our rapid energy diagnosis identifies sources of loss, potential gains and available subsidies in just one day. It’s the concrete starting point for every energy transformation. No initial financial commitment. → Find out more
MyPortail: our proprietary energy management platform (EMS) centralizes your consumption data in real time, generates customized dashboards and enables continuous ROI monitoring. It integrates with existing SCADA, ERP and IoT systems. → Discover MyPortail 3E
Complete financial engineering: we are one of the few companies in Canada to accompany our customers from technical design to financing. Identifying available subsidies, modeling ROI, putting together applications: we remove the disincentives to investment. → Our financial approach
Your project deserves a strategic partner, not just a supplier.
An initial discussion is all it takes to find out if we can make a difference.