Specializes in drying, ripening, conditioning and logistics for raw smoked and raw dried meat and fish products, as well as cheeses.
They are used for drying and maturing sausages, deli products, fish, and cheeses.
For various meat and fish products.
For automatic cutting and packaging of the finished product.
At the first stage of heat treatment, the sausage is subjected to intense heating for 8 hours, which leads to maximum moisture loss
When the maximum set humidity value in the chamber is reached, a powerful refrigeration unit is automatically activated, which ensures rapid removal of moisture from the product surface.
Subsequently, when the minimum set value of humidity in the chamber is reached, all processes are stopped.
Since there is so-called “active water” inside the sausage products, which is released to the surface during the resting phase of the sausage, this leads to an increase in humidity in the chamber
Once the maximum moisture content is reached, the processes described above are repeated automatically until the product is ready
This system completely eliminates the appearance of the so-called “hardening” and gives the product a classic sweetish flavor, rather than a sour aftertaste.
TRAVAGLINI is the market leader in the production of plants for the preparation of raw smoked, raw dried and hard smoked products and delicacies.
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02095 Kyiv, Ukraine, Dniprovska embankment, 16 D, section B, office 8
