Salting system for cold cuts and hams


General description:

SSC is a “dry” salting system for hams, pork necks, bacon, etc., which enables temperature and humidity control.

The system consists of a series of static evaporators positioned on the ceiling and a series of convectors furnished with fans and coils supplied by hot water coming from an external boiler.

The refrigerating unit is placed outside the room.

The size and power is adapted according to the customer’s requirements.

The room’s temperature and humidity are directly managed and controlled by an electronic control unit that guarantees proper melting of salt during processing, thus enabling prudent penetration into the product.

Ventilation system:

The principle function of the ventilation system is based on specific circulation of hot air, which is pushed upwards by the convectors placed on the side walls and cold air generated from the static evaporators placed on the ceiling. The convectors are completely made of stainless steel (this is fundamental due to the high corrosion rate that is typical of salts used in this type of processing).

Electronic control:

The control system is composed of a power panel controlled by a user terminal with a 4X20 character LCD screen and keyboard with 15 buttons.

By following the simple instructions provided by the software developed by the company, the user can control the system, set the processing parameters (set-point and differential) and all other advanced functions (air exchange, work pauses, etc.).

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