18
Oct
2019
The intensive drying installation made by our company is suitable for obtaining dry products of the type “semidry salami”, “dry summer salami”. Our client wanted an installation to produce dried meat preparations at advantageous costs.
The installation, made according to the client’s needs, ensures the control of the temperature and the relative humidity of the air, for a controlled loss of the humidity of the product.
The key to success in the production of quality dry sausages is the time and uniformity of the drying. Depending on the type of the final product, this process may take from 3 to 10 days.
For this reason, monitoring the conditions imposed for chemical, biochemical and microbiological changes of the meat are essential. Another aspect that we consider important is the optimal air circulation and the speed of movement in the room.
ALL4MEAT manufactures intensive drying installation to meet customer requirements. In this sense we aim to customize each installation according to:
- the type of product
- the production flow
- heating agent
- duration
