The fermentation, curing, and drying system from VETEC, a leading German company, is an industry leader in salami fermentation equipment. By precisely controlling parameters such as temperature, airflow, and humidity, the system is ideal for producing salami, cured meats, dried meat strips, and fermented hams.
In addition to providing professional equipment and systems, VETEC also offers expert food technologists for process and technical support.
The process steps include pH Reduction, Kill Step (heating up to 80°C with dry or wet air, Smoking), Drying, Drying Fresh Air, Automatic Drying, Mature UA, Preheat, Automatic Heating-up, Circulation air interval, and Maturation. Major selling points include the individual design of each chamber, including water drainage. The system operates with continuous airflow and high humidity, avoiding the start-stop process. With 3 to 5 times more airflow than competitors, there is no mould growth. The system also features low energy consumption, effective pH and temperature control, and the FA and UA functions that allow for step-by-step progression. Additionally, a water separator is included.
- Systems tailored to the customer's workshop or available in standard specifications.
- Different products have varying moisture loss rates, ensuring product quality.
- Patented high-speed airflow circulation system ensures even coloring, fermentation, drying, smoking, and cooling of products.
- Multiple models are available, such as Climamat Power, High Cube, and Cross types, depending on use and product.
Seafood
Sausage Ham Salami
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