The drying chamber is a technological all-stainless steel device produced for drying and maturing of meat products. It is designed primarily for non-heat-treated meat products as well as for heat-treated, durable products that are placed on smoke trolleys.
In the drying chamber comes to a gradual withdrawal of water from the products. Intensity of a drying process is controlled on the basis of relative humidity, temperature and airflow. The drying and maturing process are optimized for the individual types of products based on assembled programs. By too much drying, there is a risk of drying the surface layers of the product, thereby slowing the release of water from the inside of the product – ring. In the case of slow drying, the risk of mold formation is increased, the turnover rate is reduced and the energy demand is increased during processing.

BENEFITS

• All-stainless steel
• Gradual withdrawal of water from products
• Drying and maturing are optimized for the individual types of products
• Designed and produced according to the room dimensions
• Heating, cooling, humidification control
• Separate switchboard
• Minimizing of pressure losses