EQUIPMENT FOR SMOKED PRODUCTS
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W ,fl f'fag Inal I-Jill L ijrai pan EQUIPMENT FOR SMOKED PRODUCTS Travaglini

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

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. The working phases during which the product’s surface is dried are alternated with resting phases that allow it to “wake up”, allowing moisture from inside of the product to be released. The system offered by Travaglini S.p.A. consists of a T-shaped duct, in which is installed an electric actuator, permitting the movement of two opposed blade dampers. Compared with simpler and inaccurate systems with flag dampers and circular...

Computerized system Our computerized control and management system, in addition to monitoring temperature and relative humidity, allows: - to set predefined programmes; - to control the fluid temperature, optimizing shrinkage; - to record the graphical trending of different variables and display on a single screen (temperature, relative humidity, etc.); - to verify the exact progression of the entire maturing process. Furthermore, to allow for various functions to be centrally supervised, we have designed a software program for this purpose that allows to monitor and manage system alarms,...