Rotronic products help producing Cheese
The conditions during the maturing process play an essential
role in the quality and weight of the cheese.
cellars are controlled to 92…93 %rh at 10…12 °C. It is
imperative that the cheeses remain within an environment of
85...95 %rh to ensure optimal maturation.
To control these
conditions, the Jura Courlaoux cheese dairy is using Rotronic
humidity and temperature transmitters.
transforms 17 million litres of milk into 1600 tons of cheese
Storage conditions monitored by Rotronic transmitters
For many years the factory has used Rotronic FT transmitters,
and recently these have been upgraded to the latest M2 series
with interchangeable HygroClip-S probes.
performance provides a better measurement accuracy of ±1.5 %rh
and ±0.3 °C, and an improved IP65 enclosure gives better
protection to the electronics in extreme conditions.
benefit in this application is the flexibility of maintenance
options that the M2 series provides.
Interchangeable probes reduce maintenance cost
Interchangeable probes and digital technology allow the Jura
Courlaoux to carry out a more rigorous maintenance schedule to
achieve best possible measurement results, but without increased
A HygroPalm 3 handheld instrument is used to carry out
calibration checks, and when necessary used to make adjustments
at one or multiple points of temperature and humidity.
HygroPalm 3 handheld instrument/calibrator is also used by Jura
Courlaoux to spot check the absolute humidity.
allows him to make sure that the conditions in each area
The combination of the M2 series and the HygroPalm
gives Jura Courlaoux the tools to ensure that humidity control
can have the best possible impact on the quality of the cheese.