CLIMAMAT STAR®

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. 

• Tried and tested air change flap leads to optimum air circulation
• By means of our patented circulating and fresh air automatic it is possible to save up to 40% of energy
• Individual installation design regarding product, drying, size of chamber and load of trolleys
• Perfect consistency of weights in combination with CLIMAMAT LAGER