




process innovation


The numbers
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Gross racks 8.502
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Net Racks 7.958
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Total Net “Gran Moravia” Form Places 254.656
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Planks Of Spruce Glulam (Mc) 68.016
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Monorail Shuttles 3
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Shuttle 4
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Satellites 4
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Ducting System For Air Conditioning (Km) 140
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Electric Cable (m) 9.000
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Sensors, Photocells And Safety Barriers 1.000
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Insulated Surface (Sqm) 10.420
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Number Of Screws For Rack Mounting 1.193.700
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Number Of Screws For Assembling The Rack Posts 850.200
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Anthropomorphic Robots 4
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Recovered Covered Area (Sqm) 5.308
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Photovoltaic System (Kw) 747
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Total Area Of The Lot (Sqm) 22.690
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Total New Covered Surface (Sqm) 8.298
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Original Building (Sqm) 4.908
The most advanced ripening plant
The new ROBOTIC HARD CHEESE MATURING WAREHOUSE “SANT’AGATA” in Cogollo del Cengio (Vi), is the most advanced plant for long-aged cheeses, intended for Gran Moravia hard cheese, fully robotized and equipped with the most refined artificial intelligence solutions for the control of micro-climatic conditions and every single operations. The warehouse is built just 8 kilometers from the Brazzale headquarters in Zanè and counts in its inside an integrated system of shuttles and anthropomorphic robots, which take care of 200 thousand of Gran Moravia forms. All this in over 8 thousand covered square meters of plant. The warehouse was inaugurated in the summer of 2021 and already being expanded by about 25%. Among the advantages of the new structure is that of the great energy savings that will allow to achieve energy self-sufficiency thanks to the photovoltaic panels on the roof of the warehouse, in a sort of “perpetual motion”.
The revolution of this plant lies in the fact that it is the hard cheese that goes to the machines for brushing and turning and not the opposite as it happens in the warehouses of the previous generation. In addition to the reduction of the common volume of 50%, with great energy and territory savings, the elimination of voids allows to obtain the maximum homogeneity and stability of temperature and humidity conditions, fundamental for a perfect seasoning. In addition, the reliance on shuttles and anthropomorphs of all loading and unloading, brushing and turning operations, controlled by a central computer system, ensure the recording and meticulous control of each operation, so unimaginable so far.
Of fundamental importance is also the choice of location that allows you to rely on ideal climatic and logistical conditions: located at the mouth of the Val d’Astico, is located at the foot of the Asiago Plateau, about 300 meters above sea level, in a position that guarantees optimal ventilation and purity of air, coming from the mountains surrounding the structure.
Sempre Verde
RETE 4 channel - 11 June 2022
The special report that the television host Luca Sardella has realized in our robotic warehouse of Sant’Agata in Cogollo del Cengio and in the beautiful natural landscape that surrounds it. Broadcast during the episode of “Sempre Verde” on Saturday, June 11, at 13.00.
Linea Verde
RAI UNO channel - 2 July 2022
In the episode of “Linea Verde Discovery” on RaiUno channel, broadcast Saturday 2 July 2022 at 12.30: the Brazzale family and the robotic warehouse of Sant’Agata in Cogollo del Cengio.
The Warehouse
Official trailer
The exciting story of the construction of the most advanced maturing warehouse for Gran Moravia hard cheese. The voices of its creators present us the new ROBOTIC HARD CHEESE MATURING WAREHOUSE “SANT’AGATA” and the extraordinary characteristics of its innovative project.
Press Area and News
World Dairy Forum 2022
Press release
World Dairy Forum 2022
Press release
L’impianto Brazzale: Innovazione da Oscar
Press review
Zona microclimatica ecosostenibile
Research and development
Rispettare la tradizione innovando
Press review
Stagionatura con robot all’avanguardia
Press review
Il territorio
Press release
I numeri
Press release
Magazzino Sant’Agata
Press release