01Product detail
How this system works
A meat drying room is a walk-in chamber rather than a cabinet: product hangs or sits on racks, and low-temperature dehumidified air is circulated across the whole room. Working at a moderate temperature keeps fat from rendering and gives jerky, sausage and dried beef a consistent texture through the batch.
The heat pump sits outside the chamber, the room is built from insulated sandwich panels and the door seals against the frame. Temperature, humidity and air change are set from the control cabinet and can be held for a multi-day cycle. Room volume, rack count and loading are quoted against the daily input weight.
Cured meat drying programme
- Preheat to 45-50 C at 50-55 % RH before loading
- Constant-speed stage: reach 58-63 C within 2 hours of loading, hold 5-6 hours
- Deceleration stage: 15-18 hours with automatic dehumidification and heat recovery
- Colour development: 4-6 hours at 50-54 C and 45 % RH
- Finish with ventilation cooling, humid-air exhaust and cold-air drying
Built for installation
- Rails or racks run the length of the room, so product hangs or stacks instead of sitting in one layer.
- The room is assembled on site from insulated sandwich panels around a sealed door frame.
- Condensate drains away outside the room, and the interior is lined so it can be washed down between runs.
- Heat pump and control cabinet sit outside the chamber, which keeps service access out of the drying space.
