Climatic equipment for meat curing is a technological equipment designed for drying and maturing of thermally unprocessed meat products, as well as for smoking cheeses, fish and other smoked products that require smoking at low temperatures.
For thermally untreated meat products, the technological process begins with product maturation - the product is heated to the desired temperature (10-22°C). The length of the cycles varies depending on the requirements of the technological process. During the smoking process, the temperature and humidity in the chamber gradually decrease. The whole process usually takes 6-7 days.
The equipment of the chamber is designed and manufactured according to the dimensions of the room intended for smoking and maturation of raw smoked sausages. Depending on the size, the capacity of individual units and the size of pipelines is calculated.
We offer full support: from selecting a solution for your needs to delivery, installation, staff training, and service.
Ideal for: meat processing plants, workshops, farms, sausage producers, gastronomy and HoReCa
The warranty is 2 years. Delivery all over the world
The structure is made of food grade AISI 304 stainless steel with a thickness of 1.5 to 3 mm, which ensures durability, corrosion resistance and ease of maintenance. The climate chambers are equipped with a touch screen control panel, which allows you to accurately adjust the process parameters, make operational changes and guarantees a stable quality of the final product
Our engineers have developed an automated and advanced system that meets the modern requirements of the meat processing industry.
