Today's Meat and Fish Curing and Smoking Systems are Engineered for Performance and Efficiency
With today's advanced technology, there are companies that can provide those in the meat and fish industry with equipment that is revolutionary for drying systems, fish smoking and computerized management systems. Using computerized control and management systems, companies can set predefined programs, control fluid temperature to optimize shrinkage, record variables and follow the whole maturing process. By controlling moisture, the risk of crust formation is just about eliminated. These control and management systems come with software to collect data and manage system alarms. They are also user-friendly.
The modern equipment for fish smoking and drying systems is engineered for energy savings. With optimization of cold and heat consumption, energy costs can be greatly reduced. The heat recovery systems are designed to recover the total condensation heat transferred during refrigeration recycling. Hot water can also be produced with a desuperheater. Enthalpy systems allows the use of outside air for additional energy savings. High efficiency motors reduce electrical consumption while delivering maximum output. The motors also have inverters to reduce rotation per minute (rpm). Combined with direct coupling motor fans, electrical consumption is even greater reduced. The hot gas defrost systems defrost faster and save energy. Business operations in the meat and fish industry can be costly. By reducing energy consumption, the bottom line is increased.
Drying systems for fish smoking must be engineered for safety. It is important that the salt penetrate while drying the fish at the same time. This avoids the problem of bacteria. For safety and ease, there are drying systems designed with round vertical ducts for companies who dry products using horizontal loading. Whenever fish smoking or meat smoking, there is air pollution due to the tar content of smoke. Today, you can purchase systems equipped with by-pass devices that prevent the passage of smoke and special filter traps that capture the smoke before it enters the smokehouse.
Many of the companies that manufacture equipment for fish smoking and drying also provide systems for salting, drying and curing of meats like ham. Typically, salting systems for ham consist of convectors and ceiling mounted air exchangers. Humidity and temperature controls are also provided for the absorption of sodium chloride. Ventilation systems include ducts mounted on walls, conical nozzles and a damper for regulation of airflow. These systems operate at low humidity for high dehydration and prevent bacteria by allowing salt to deeply penetrate the raw ham. Like fish drying systems, these drying systems are computerized and feature remote support, automatic centralized control, individual data and remote programming. With all of these advanced features, the use of energy can be controlled and result in lower energy expenditures.
Some of companies that manufacture drying, curing and aging systems also provide consultation for the design of single machines or entire plants. There are also technological services to assist in solving production problems. All around, companies that manufacture drying, curing and aging systems are seeking to provide their clients with the most revolutionary equipment and personal service to improve their production levels and processes.
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Submitted on: 2013-10-21 19:51:03