Drying

This equipment has been developed to emulate the natural drying, curing and maturation processes of the main food products of the drying industry, such as ham, sausage, cheese and fish.

The product is stocked in an isolated room where the desired process is carried out, through absolute control of the interior climate values, by controlling the temperature and relative humidity at all times.

A vital aspect to achieve a good result is good air distribution, throughout the room and through the product.

There are several systems regarding air distribution and depending on factors such as the type of product, process to be carried out or the type of stive, the best solution will be selected and designed. Both the air distribution system and the absolute control of the interior conditions of the room guarantee maximum a successful drying process and homogeneity.