Grana and Parmesan ripening rooms are often over 8 metres tall. Traditional ripening systems are therefore unable to effectively control the thermo-hygrometric parameters in a consistent manner throughout the room: the hot air tends to move upwards while the cold, moist air tends to move downwards. This dangerous phenomenon, known as thermal stratification, is generally combatted by sending high-speed air out of the distribution ducts in the room, even though this not good for the cheese. Thermal stratification can lead to a difference of 4 °C and 10% relative humidity between the top and bottom shelves of cheese. It is therefore logical that the cheese on the lower shelves will be different from the cheese on the top shelves by the end of the ripening cycle, which lasts an average of 18 months for Parmesan.

Madefrigor’s Vertical Air System has resolved the thermal stratification issue: each upright is perforated above each wheel; for example, with 22 levels, there will be holes on both sides for 44 nozzles. This allows for air circulation on each level, avoiding thermal stratification and ensuring a correct ripening process, which is perfectly balanced and equal across all the wheels on every level.