Rental of modular cold storage cells offers flexibility for artisan production companies

The perfect temperature, crucial for cheese making
The cheeses from cheese maker Ferme du Vert are produced using artisan methods in a controlled process. The cheeses are cooled in a series of stages in special rooms known as ‘cellars’. The restricted capacity of these cellars is however threatening to slow down the further growth of production. In advance of a planned renovation, the brothers Bernard called upon Coolworld to install a temporary cold storage cell with a capacity of 30 m³.

Location 
Cheese making at Ferme du Vert farm in France.

Needs & Challenge 
Absorbing peaks in cheese production with additional temporary cold storage.

Solution
Modular cold storage cell type KC05.

Advantages
Rapid and simple addition of extra refrigeration capacity, on site.

Applied products

Share this project
Eddy van der Kamp Director Sales & Marketing

Related projects and themes

Do you have any questions?

Our experts are ready to help you.

Contact us