Brazzale presenta il magazzino 4.0
Research and development
The new ROBOTIC HARD CHEESE MATURING WAREHOUSE “SANT’AGATA” in Cogollo del Cengio (Vi), is the most advanced plant for long-aged cheeses, designed 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. Built just 8 kilometers from the Brazzale headquarters in Zanè, the warehouse, inside, relies on an integrated system of shuttles and anthropomorphic robots who take care of 200 thousand wheels of Gran Moravia, maturing in more than 8 thousand square meters covered area of the plant. 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 cheese that goes to the brushing and turning machines and not the other way around as is the case in previous generation warehouses. 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 for all loading and unloading, brushing and turning operations, controlled by a central computer system, guarantee the recording and meticulous control of each operation, unimaginable so far.
Of fundamental importance is also the choice of location, which allows the plant to rely on ideal climatic and logistical conditions: located at the mouth of the Val d’Astico, it is in fact at the foot of the Asiago Plateau, at an altitude of about 300 meters, in a position that guarantees optimal ventilation and purity of air, coming from the mountains surrounding the structure.
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. Broadcasted during the episode of “Sempre Verde” on Saturday, June 11, at 13.00.
In the episode of “Linea Verde Discovery” on RaiUno channel, broadcasted Saturday 2 July 2022 at 12.30: the Brazzale family and the robotic warehouse of Sant’Agata in Cogollo del Cengio.
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 features of its innovative project.
Research and development