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COLD SMOKING AND MATURING ROOM The Cold Smoking and Maturing Plant is designed for smoking and maturing of salami, raw ham and similar meat products with a temperature of 15 – 35°C. DESCRIPTION The ...
... both the first and second stages of fermentation, i.e. for the start of fermentation and the subsequent maturing or drying of the product •the chamber is versatile and meets the conditions for the machining ...
... Our sophisticated systems are used for salting, drying, salt-maturing, maturing, cold smoking and post-maturing. It is not a coincidence that the company has been number 1 in climate ...
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