EQUIPMENT FOR SALTING, DRYING AND SMOKING FISH PRODUCTS

Travaglini S.p.A. leader in meat industry, also produce equipment for the salting, drying and smoking of fish products. Through our professional experience in technological development over the course of time, with the help of our customers all around the world, we can satisfy any production need in the fish industry with our equipment. Specifically: Salting room In this phase the product is laid horizontally and completely covered with salt. The equipment is composed by ceiling mounted air exchangers and convectors made of ABS with conveyors that contain a hot water coil, installed in the centre...

Minimal risk of crust formation The risk of crust formation is practically eliminated because the equipment is controlled by the moisture released by the product. Fish filets come into contact with air flow that allows to perfectly dehydrated with the desired shrinkage the surface. The processing phases during which the product’s surface is dried are alternated automatically with resting phases that allow it to “wake up”. Computerized system Our computerized control and management system, in addition to monitoring temperature and relative humidity, allows: - to set predefined programmes; - to...

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 (this does not apply to cold drying equipment). 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...