OVENS - DRYERS - SMOKING KILNS
COOKING UNITS FOR THE SALTING AND 
FOOD PROCESSING INDUSTRIES
Tel : +33 (0) 385 309926 Fax : +33 (0) 385 518227 E-Mail


Resting / Curing

This is the key stage for producing dried hams.

Over a cycle lasting 6 to 10 weeks, our equipment (with capacities of 300 to 9,000 hams) ensures homogenized salt content throughout all the hams and increases the salt content through considerable levels of desiccation.

INSTALLATIONS DESIGNED TO MEET YOUR PRODUCTS' REQUIREMENTS

Arcos - Constructeur de séchoirs, fumoirs et fours Arcos - Constructeur de séchoirs, fumoirs et fours Arcos - Constructeur de séchoirs, fumoirs et fours Arcos - Constructeur de séchoirs, fumoirs et fours


TOP