Idiomas disponibles
Idiomas disponibles
9 INFORMATION ABOUT THE PURCHASED EQUIPMENT
The automation of chambers intended for the drying or "curing" of sausages presents
decisive particularities over normal chambers for the meat industry.
To achieve the hygrometric degree appropriate to the composition of the product, the
installation must include refrigeration equipment, a heat source and a system that is
capable of controlling the degree of humidity, all of them acting automatically according to
the needs of the drying process.
The most outstanding feature regarding the automation of this equipment is that it has
different configurable programs with different cycles to adapt each of them to some type of
food. Each cycle or program will have a specific duration, temperature and humidity.
NOTE: Given the similarity in the drying processes, these programs with minor
modifications can be applied to drying facilities for cheese, ham, tobacco, wood, etc.,
obviously by changing the configuration map.
As an example, the description of a program specially designed by Coreco S.A. is attached
for the control of temperature and humidity for the drying of sausages.
The graph shows the cycles carried out through one of the configurable programs on the
display:
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