Cheese Ripening Cheese needs peace to mature. During the ripening process it is also important to guarantee continuity. The cheese can only ripen to its desired delicate flavour when it is matured in consistent climatic conditions, with the corresponding temperature, humidity and air circulation. The highest standards of hygiene are essential if the ripening process is not to be disturbed. For this reason, manual operations should be avoided. Mechanized ripening room discharge in combination with climate-control equipment offers the best possible conditions. The disturbing and not always hygienic use of lifts for transporting products to other levels can be avoided by replacing them with CIP´able multi-storey lifts which are specially made of stainless steel with excelent cleaning characteristics. ALPMA Machines for Cheese Ripening Ripening Room Mechanization – Ripening room mechanization guarantees that all varieties of cheese flow uniformly through the ripening room. The transfer device brings the stacked racks to the conveyors. The stacks pass through the ripening room in a meandering route. A reliable high-speed turning unit turns the cheeses automatically - rack for rack - as and when required by the ripening program. Manipulator – A genuine cheese robot for stacking, turning, rotating, positioning, transporting and destacking. The Manipulator handles all these operations quickly and in confined spaces. If required, several Manipulators can even be used at a single workstation. Another major advantage is its open and easy-to-clean design, mad entirely of stainless steel.