Meat smoking chamber

continuous

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 during the first hours of the fermenting process even at relatively low temperatures. In this way, water activity is reduced, fermentation is controlled, and negative effects from acidity are prevented. 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. Air regulation The system offered by Travaglini 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 actuators, this solution offers the advantage of gradually modulating the air flow. In addition to this, the new generation linear actuator (also with encoder), controlled by our programmable electrical card, allows: • to regulate the room’s transverse cross-flow speed, in order for air to flow over the product more uniformly; • to regulate actuator speed, in order to allow the air to fill the inlet ducts correctly and uniformly, achieving the same air quantity for all nozzles; • to adjust the actuator extension range, optimizing air distribution according to the width of the room;