Coppa / Pancetta / Culatello Seasoning

The system can be structured in different ways, depending on the size and shape of the room, the type of product to be obtained and the procedures applied by the user.

In all of the versions, special care is dedicated to achieving uniform hygrometric conditions to ensure that the same treatment is obtained for all of the products.

DUCTED VENTILATED SEASONING

This system uses an air treatment unit (cold evaporator + hot evaporator + fan) with an air distribution system consisting of supply ducts and return system.

This type of system is also particularly suitable for the addition of an "enthalpy" renewal system that allows the use of external air when weather conditions meet the products' needs.

VENTILATED SEASONING WITH EVAPORATORS

This system uses one or more dual-flow evaporators, each made up of two cooling sections, two heating sections and a ventilating section.

The system is completed by a set of mixing ducts whose function is to ensure uniform air distribution.

VENTILATED STATIC SEASONING

Consisting in:
- A set of ceiling-mounted static evaporators, connected to the refrigerating system;
- An air treatment unit with a heating section;
- A ventilation section;
- An air-flow variation valve;
- Two air supply ducts positioned on the sides of the room;
- A set of ceiling-mounted return ducts.

STATIC SEASONING

This is used for traditional products requiring long seasoning periods.

It includes a set of ceiling-mounted static evaporators connected to the refrigerating system and a set of vertically-installed heating coils connected to the hot water circuit; alternatively, heat can be distributed by a set of floor-mounted finned tube coils.