Equipment for drying and curing sausages
Our expertise and the corresponding technologies , support the customer in any problem related to salami production in all specific applications:
Better fermentation control:
Thanks to the combination of installed cooling and heating power, it is possible to remove a remarkable amount of water from the product during the first hours of the fermentation process even at relatively low temperatures.
In this way, water activity is reduced, fermentation is controlled and the negative effects of acidity are prevented.
Minimal risk of crust formation:
The risk of crust formation is virtually eliminated because the equipment is controlled by the moisture released from the product.
The working phases during which the surface of the product is dried alternate with resting phases which allow it to ‘wake up’, allowing the release of moisture from the inside of the product
Uniform shrinkage:
The distribution of air within the room must be as uniform as possible in all individual areas in order to obtain a homogeneous product.
For this reason, we have designed different air distribution systems depending on the loading system used.
Air adjustment :
The system offered by Travaglini S.p.A. consists of a T-shaped duct in which an electric actuator is installed, allowing the movement of two opposing blade dampers
Computerized control and management system:
which, in addition to monitoring the temperature and relative humidity, allows the introduction of predefined programs to verify the exact evolution of the entire ripening process.
Energy saving :
Our system allows the recovery of the total condensation heat transferred during the cooling cycle
Raw Ham Applications
Salting chamber :
Control of temperature and relative humidity is essential for proper absorption of sodium chloride.
The salting period varies from 10 to 21 days depending on the weight of the raw ham.
Pre-ripening chamber :
The air is accurately distributed in the chamber through two ducts mounted on the side walls, with conical nozzles appropriately sized for this purpose.
The period varies from 2 to 3 weeks depending on the type of raw ham
Drying chamber :
This stage lasts from 1 to 2 weeks and allows the internal temperature of the product to be raised in order to initiate enzymatic processes
Pre-ageing chamber :
This stage ranges from 3 to 12 weeks and allows for further dehydration of the product to ensure that it can be stored safely.
Aging chamber :
It is designed to maintain the temperature and relative humidity at a level that allows the product to develop its typical flavour.
Computerized control and management system:
In addition to monitoring the temperature and relative humidity, it allows the definition of predefined schedules to verify the exact evolution of the entire ripening process.
