The Barcelona logistics warehouse is one of the four operative sites of the Cémoi Group for distribution in Europe of its products. Its location is particularly strategic and it has been built with advanced technologies for the perfect conservation of chocolates, tablets, wafers, seasonal products as well as for pastry and ice-creams industry.

The challenge

The good conservation of chocolate is fundamental to keep unaltered both flavour and consistency. The chocolate does not like the temperature shocks. The low temperature, after hardening the inner part, makes it being covered of humidity and then opaque and translucent due to the sugar crystals climbed up the surface and melted in the steam to re-crystallize and all alterations are irrecoverable. On the other hand, the warm temperature makes the cacao butter melting that, once the temperature decreases, gets cold and crystallize, causing a whitish patina. Further chocolate alterations can be due to the conservation in presence of extraneous smelling products, that could be caught.The air conditioning installation should keep the warehouse at a constant temperature between 18 and 20°C, with a 55% of relative humidity.

These conditions have to be constant all over the year, independently from the external temperature reaching 10°C during winter and over 35°C during summer.
The external air renewal should be continuously filtered to avoid the supply of polluted air.
Naturally the continuity of the service will be a decisive factor on the system choice.
Special attention was paid to the total cost of the installation, to be reduced both during installation and in particular during the day-to-day management.