Dry fermented sausages
Aging - Salami
During this phase the Salami are dried with lower intensity respect to the Fermenting/Dripping phase, with temperature that can range from 11 to 16°C.
The turbo plant is particularly suitable also to dry sausages.

The system is made up of an air processing unit which is made up of: The air distruibution occour through a flow change valve, delivery and taking canalisation, ejector cones or pockets and adjustable taking mouths.
While manufacturing the air circulation system particular care is taken to obtain uniform thermal-hygrometric conditions, in order to have the same processing for the whole product stored. The plant is controlled and managed by a programmable microprocessor regulating all the various equipment and allowing to store and reproduce perfect drying cycles.

Biflusso® is a Frigomeccanica’s patented system that thanks to an innovative air distribution system permit to switch the air flow inside the room from the top to the bottom and conversely and from the right to the left and conversely. Biflusso® permit to reach the best the thermo-hygrometric homogeneity inside the room.
It’s especially useful in rooms in which the product load reach the 5-6 meters high, with a room high of 7-8 meters.
Those facts involve:  
The plant can be manufactured in two versions according to the customer's needs:  
The plant can be also made with both refrigeration and a heating system static or ventilated.
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.
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 - Salami