SYSTEMS FOR SALTING, CURING, DRYING AND AGEING OF RAW HAM
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SYSTEMS FOR SALTING, CURING, DRYING AND AGEING OF RAW HAM

Since 1950, Travaglini S.p.A. has been a leading company in the development of equipment for salting, curing, drying, pre-ageing and ageing rooms for raw ham, thanks to the experience acquired through cooperation with the world’s most important cured ham producers. Our technologies, along with the skills of our experts help support the customer in solving any problem related to the stages of producing raw ham. Specifically: Salting room The salting system is composed by ceiling mounted air exchangers and convectors made of ABS with conveyors that contain a hot water coil, installed in the...

end” portion of the meat. It is also possible to add intermediate stops and to decide their duration. Suction ducts are mounted to the ceiling where air flow is controlled by micro-adjusting valves. This kind of system is designed to operate at a low relative humidity, to obtain a high dehydration of the ham at low temperature, thus preventing bacteria from developing and allowing the salt to penetrate into the heart of the raw ham. This is the most delicate and important phase. The pre-curing period varies from 2 to 3 weeks according to the type of ham. Curing room This kind of equipment...

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, to collect and graphically displayed the rooms’ individual data, remote programming, remote support, and automatic centralised control for better management of energy consumption. 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...

Direct coupling motor/fan: this particular technical solution, combined with the use of an inverter, allows for a reduction in the system’s electrical consumption, optimizing its regulation. Modulation of cooling and heating valves: to improve system performance in relation to the actual needs of the product during the various phases of maturation maturing. Hot gas defrost system: allows to defrost the cooling coil better and more quickly, which consequently saves energy.

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