La ferme Elizaldia

CO₂ centralized drying units

This is our first installation carried out with centralized CO₂ drying units for the company La Ferme ELIZALDIA in Gamarthe (France) in collaboration with a French installer with great experience. It is a recognized meat industry that has received several awards and whose primary activity is the production of cured ham and various sausages. In the production of cured ham, they differentiate two types of product, the first Jambon de Bayona (protected geographic designation) and the second, a signature cured ham called Don’Ibane with longer curing (24 months). Regarding sausages, they have a wide range of products with different sausages, chorizos, loins, coppa, rosette, ventrêche, etc. For more information about the producer and their products, you can visit their website: www.ferme-elizaldia.com.

This installation consists of 9 newly designed CO₂ centralized units, built with a stainless-steel chassis and insulating panel enclosure, EC radial fans and optimized hot/cold coils. three of the equipment performing with direct expansion of CO₂ and hot MPG at +33ºC and the other 6 remaining units are centralized units for cold MPG at -5ºC and hot MPG at +33ºC.

Another great challenge successfully achieved.