Milk, both raw and processed, is a very complete and nutritious food. But because of its characteristics is also an ideal place for the development of microorganisms that can make it a means of transmission of pathogens substrate. Always preserving this most basic food has been a priority. In Tefrigo we have strived to research and develop conservation methods that ensure safe consumption:

Cooling tunnels.

Storage chambers.

Conservation chambers

Drying chambers.

Systems for salted cheeses.

Lines painted and dried cheese

Manufacture and storage of ice.

Distribution of ice water.