Are you talking about in a ripening room?
Here on the forum, we generally call anywhere we age cheese a "cave" whether it be a cooler, mini-fridge, commercial fridge, cool room, etc. The specific type of storage doesn't really matter, as long as you can control the atmosphere for the optimum ripening conditions.
As for equipment, I'm not sure, but I would say that for a commercial operation, a cool room, or a walk-in cooler would be what you are referring to. For that you'd have to consult with an HVAC contractor to make sure you get what you need.