Tips on how to optimise the use of refrigerated cabinets for drying sausages

Optimizar el uso de armarios refrigerados en el secado de embutidos

1. The importance of environmental control in the maturing of sausages

El proceso de secado de embutidos implica una transformación compleja de las carnes crudas a través de un control cuidadoso de los factores ambientales, como la temperatura, la humedad y el flujo de aire. Estos factores influyen directamente en la calidad, el sabor y la textura del embutido final. Un armario refrigerado adecuado permite mantener estos parámetros bajo control, asegurando que el producto madure de manera uniforme y segura.

Without precise environmental control, sausages run the risk of spoilage, bacterial growth or uneven maturation, which can negatively affect product quality and food safety. This is where state-of-the-art refrigerated cabinets, such as those from Coreco GourmetThey make the difference, providing a stable platform for perfect maturation.

2. Ajustar la temperatura: El primer paso hacia un secado eficiente

Uno de los parámetros más críticos en el proceso de secado de embutidos es la temperature. Depending on the type of sausage being matured, the temperature requirements may vary, but in general, it should be kept within a specific range that allows the enzymes to act without promoting the growth of harmful micro-organisms.

• General recommendation:
• Maintain the temperature between 12 and 18 degrees Celsius. This temperature allows beneficial bacteria to act on the sausages, breaking down proteins and fats to develop flavour and texture, but without risking the growth of pathogenic bacteria, such as Salmonella o Listeria.
• Key advice:
• Check the temperature regularly and use the real-time monitoring options offered by some refrigerated cabinets. Advanced systems allow you to adjust the temperature remotely, ensuring continuous control even if you are not physically present.

3. Maintain adequate relative humidity to avoid problems.

In addition to temperature, the relative humidity es esencial en los procesos de secado de todo tipo de embutidos. Si la humedad es demasiado baja, los embutidos se secarán rápidamente, lo que podría generar una corteza dura en el exterior, impidiendo la maduración interna adecuada. Si la humedad es demasiado alta, se corre el riesgo de que se desarrollen mohos no deseados o incluso bacterias perjudiciales.

• General recommendation:
• Keep the relative humidity between 70% and the 80% during maturation. This humidity range allows for controlled dehydration which helps to concentrate the flavour of the sausages without compromising their texture.
• Key advice:
• Many modern refrigerated cabinets allow precise control of relative humidity. Be sure to use these functions and adjust them according to the type of sausage you are maturing. Thicker sausages may require slightly higher humidity than thinner sausages.

4. Optimizar el flujo de aire para un secado uniforme

The air flow es otro factor fundamental en este tipo de procesos, ya que afecta la evaporación del agua y, por lo tanto, el secado uniforme del producto. Sin un flujo de aire adecuado, algunos embutidos pueden secarse más rápido que otros, generando inconsistencias en el producto final. Por eso, es esencial que el aire circule de manera constante y uniforme dentro del armario refrigerado.

• General recommendation:
• Asegúrese de que su armario tenga un sistema de ventilación eficiente que permita un flujo de aire controlado y continuo. Los armarios de Coreco Gourmet are equipped with advanced ventilation systems that allow the air flow to be adjusted so that all the sausages mature homogeneously.
• Key advice:
• Avoid overcrowding the refrigerated cabinet, as this may hinder air circulation and negatively affect product maturation. Distribute sausages evenly in the available space to ensure that airflow reaches all products equally.

5. Use real-time monitoring systems to avoid unforeseen events.

Los avances tecnológicos han permitido que este tipo de armarios de secado ofrezcan real-time monitoring systems, lo que permite a los productores de embutidos supervisar y ajustar los parámetros del proceso desde cualquier lugar. Esta tecnología es especialmente útil para evitar problemas imprevistos, como variaciones de temperatura o humedad, que podrían comprometer el proceso de maduración.

• General recommendation:
• If your refrigerated cabinet has remote monitoring capabilities, actively use them. These functions can help prevent problems before they become an obstacle to efficient sausage maturation.
• Key advice:
• Set up automatic alerts to receive notifications when one of the cabinet parameters deviates from the set levels. This way, you can act quickly and correct any problems before they affect the final product.

6. Ensure regular cleaning and maintenance of the refrigerated cabinet.

A crucial aspect that is often overlooked in optimising the use of refrigerated cabinets is the regular cleaning and maintenance. As this equipment operates in a constant environment of humidity and temperature, it is vital to keep it clean to avoid the build-up of bacteria or mould that can contaminate the sausages.

• General recommendation:
• Establish a regular cleaning schedule for your refrigerated cabinet, using suitable products that do not damage internal surfaces or interfere with the ripening process.
• Key advice:
• Make sure that the ventilation systems of the cabinet are also cleaned frequently, as dust and suspended particles can obstruct the airflow, affecting the maturation of the sausages.

7. Adapt the parameters according to the type of sausage.

No todos los embutidos requieren las mismas condiciones de maduración o secado. Dependiendo del tipo de producto (chorizo, salami, jamón curado, etc.), los parámetros de temperatura, humedad y flujo de aire pueden variar. Por lo tanto, es esencial ajustar estos factores para cada tipo de embutido.

• General recommendation:
• Perform tests to find the optimal parameters for each type of sausage you are producing. Record the results and make sure to adjust the parameters accordingly for future batches.
• Key advice:
• If you are working with a variety of sausages in the same refrigerated cabinet, be sure to group similar products in terms of maturation needs. This will allow all products to mature under optimal conditions and avoid inconsistencies.

8. Reduce waste through precise control

Uno de los beneficios más importantes de utilizar un armario refrigerado con control avanzado es la capacidad de reducir el desperdicio de productos. La pérdida de embutidos debido a un proceso inadecuado puede ser un problema con un coste elevado para los productores. Al controlar de manera precisa los parámetros de secado, puede minimizar las pérdidas y aumentar la rentabilidad.

• General recommendation:
• Use real-time monitoring and automatic alerts to prevent sausages from being damaged during the maturation process. By reducing errors, you can ensure that most products reach their ideal quality.
• Key advice:
• Regularly evaluate the results of each maturation cycle to detect areas for improvement. This will allow you to adjust your maturation parameters more accurately and avoid unnecessary losses.

9. Maximising the energy efficiency of the refrigerated cabinet

Optimising the use of refrigerated cabinets not only means obtaining high quality sausages, but also maximising the energy efficiency of the equipment. Modern refrigerated cabinets are designed to be energy efficient, but their proper use is key to keeping operating costs down.

• General recommendation:
• Do not overload your refrigerated cabinet and make sure it is well sealed to prevent cold loss. Proper maintenance of doors and seals is also essential to prevent cold air leakage.
• Key advice:
• If your cabinet has a scheduling option, use it to adjust the power and reduce energy consumption during periods when maximum cooling is not required.

¿Por qué invertir en armarios de secado de embutidos?

El uso de armarios refrigerados para el secado de embutidos es una de las mejores inversiones que los productores pueden hacer para mejorar la calidad de sus productos, optimizar la eficiencia y garantizar la seguridad alimentaria. Siguiendo estos consejos y aprovechando las funciones avanzadas de los armarios refrigerados de Coreco Gourmetcan ensure that your maturation process is more efficient, safe and cost-effective.

At Coreco Gourmet, estamos comprometidos en ofrecer las mejores soluciones tecnológicas para la maduración de carnes, el secado de embutidos y otros productos cárnicos. Si desea más información o asesoramiento sobre cómo optimizar su proceso, no dude en get in touch with us.

Rely on Coreco Gourmet

Gracias por acompañarnos en esta guía para optimizar el uso de armarios refrigerados en el secado de embutidos. Esperamos que estos consejos le ayuden a mejorar la calidad de sus productos y a maximizar la eficiencia de su proceso de producción. Contact us at if you have any questions or would like to learn more about our advanced cooling solutions.