EQUIPMENT FOR FERMENTING AND AGING OF SALAMI
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EQUIPMENT FOR FERMENTING AND AGING OF SALAMI Travaglini_inglese.indd 6

Since 1950, Travaglini S.p.A. has been the leading company in the manufacturing of drying, smoking, and fermenting equipment for salami, thanks to the experience that we have acquired through cooperation with the world’s most important cured meat producers. Our technologies, together with skills of our experts, support the customer in any problem connected to drying of salami in all their specific applications. Specifically: Better fermentation control Minimal risk of crust formation Thanks to the combination of the installed cooling and heating power, it is possible to remove a noticeable...

Uniform shrinkage The distribution of air inside the room must be as uniform as possible in all individual areas in order to obtain a homogeneous product. For this reason, as the result of the technical experience that we have acquired over the course of time, we have designed different air distribution systems according to the loading system used: - “Turbo” systems, in which the air is sent into the room by two side wall ducts equipped with special conical nozzles, and air is returned through ceiling ducts with micro-adjusting valves. Even for equipment taller than 4 meters it is possible...

- to regulate the room’s transverse cross-flow speed, in order for air to flow over the product more uniformly; - to regulate actuator speed, in order to allow the air to fill the inlet ducts correctly and uniformly, achieving the same air quantity for all nozzles; - to adjust the actuator extension range, optimizing air distribution according to the width of the room; - to make one or more intermediate stops of the air flow within the room, which can be programmed directly in our computerized control unit which manages the system. - to record the graphical trending of different variables...

Energy savings Heat recovery: our system allows to recover the total condensation heat transferred during the refrigeration cycle. Therefore, when the post-heating demand coincides with requirement for cold, there is hardly any need to use external heating sources. Furthermore, hot water around 40–45°C can be produced with a desuperheater (optionally available) which can be used for other processing systems as well as other plant needs. Modulation of cooling and heating valves: to improve system performance in relation to the actual needs of the product during the various phases of...

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