Maturing, drying and smoking of Salami and raw cured meats is realized with the CLIMAMAT STAR

It is the right tool for controlling processes reliably and reproducibly. A distinction is drawn between cuttable and spreadable products such as salami, smoked or cervelat sausage on the one hand and smoked sausage spread on the other hand.

The methods of patented automatic fresh air and circulating air are used. 


  • Top energy efficiency
  • Absolute consistency in processes & products
  • High level of flexibility
  • Captivating quality
  • Outstanding hygiene