|DATE OF THE SITE||2011|
The cheese factory SEIGNEMARTIN was set up in 1930 at Moulin de Charix. In 2010 it was relocated in Nantua (Ain) where it was extended again in 2011 by creating a sixth and seventh cellar for storage and refining purposes. From one cellar to another depending on the objectives, the temperature or relative humidity won’t be the same. The refining of Comté cheese is a technique that requires great precision in the temperature control, inside the cellar; the air flow was set by the artisans at 208 m3.h.ml
- Low ceiling premises (<5m) make the use of an adaptable solution essential. The bottom of the collectors will have to be reinforced in order to resist to the permanent rubbing induced by the ceiling when the air is passing through the duct.
- The nature of the stored products (Comté cheese wheels) makes the precise control over humidity in the room a real requirement.
A custom made TEXI-pulse duct solution in polyester enabled to answer the space and humidity control constraints. Because of the low height of the ceiling and the use of the textile duct in a cooling mode, a solution based on diffusing slots was adpoted. In order to ventilate the cellars in the optimum way, 5 parallel duct sections were installed and connected by collectors (TEXI Duct).To mitigate the rubbing of collectors on the ceilling, their bottom was made in PVC.
meters of textile duct were supplied for the sixth and seventh cellars of the cheese factory.