Dry cured ham
During this phase (the last one) the legs are dried very softly, with temperature that can range from 14 up to 28°C.
Only one ATU with related air ducts, or various ATU placed on the ceiling, provide the air conditioning of the room.
The air renewal section can be equipped with “enthalpy renewal” which allows o significant reduction of energy costs when the external thermo-hygrometric conditions are favourable.
A programmable microprocessor controller manages the various components of the system to achieve ideal drying cycles by drawing moisture from the centre of the product in the shortest possible time.
The refrigeration section may use gas direct expansion or indirect expansion (water and glycol).
The various stages of the aging process are controlled by a programmable microprocessor which ensures the implementation of cycles tailored to the characteristics of the product.
Photogallery Aging