Welcome back to the blog of Coreco GourmetWe would like to take a closer look at some of the advanced technological solutions that are being developed in the market and today specifically for the charcuterie and sausage sector. Drying sausages is a delicate and fundamental process to ensure the quality, flavour and food safety of meat products. Using refrigerated cabinets can make a big difference in optimising this process of maturing sausages.
In this article, we offer you a comprehensive guide with essential tips on how to get the most out of your refrigerated cabinet and obtain premium quality sausages, more efficiently and with less risk.
Optimising the use of refrigerated cabinets in the drying of sausage products
1. The importance of environmental control in the maturing of sausages
The sausage drying process involves a complex transformation of raw meats through careful control of environmental factors such as temperature, humidity and airflow. These factors directly influence the quality, flavour and texture of the final sausage. A proper refrigerated cabinet keeps these parameters under control, ensuring that the product matures evenly and safely.
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. Adjusting the temperature: The first step towards efficient drying
One of the most critical parameters in the drying process of sausages is the 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 is essential in the drying processes of all types of sausages. If the humidity is too low, the sausages will dry out quickly, which could result in a hard rind on the outside, preventing proper internal maturation. If the humidity is too high, there is a risk that unwanted moulds or even harmful bacteria may develop.
- 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. Optimise air flow for uniform drying
The air flow is another fundamental factor in this type of process, as it affects the evaporation of water and, therefore, the uniform drying of the product. Without proper airflow, some sausages may dry faster than others, leading to inconsistencies in the final product. Therefore, it is essential that air circulates constantly and evenly within the refrigerated cabinet.
- General recommendation:
- Ensure that your cabinet has an efficient ventilation system that allows a controlled and continuous flow of air. The cabinets of 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.
Technological advances have enabled this type of drying cabinet to provide real-time monitoring systemsThis allows sausage producers to monitor and adjust process parameters from any location. This technology is especially useful to avoid unforeseen problems, such as temperature or humidity variations, which could compromise the maturation process.
- 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.
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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.
Not all sausages require the same maturing or drying conditions. Depending on the type of product (chorizo, salami, cured ham, etc.), the parameters of temperature, humidity and airflow may vary. It is therefore essential to adjust these factors for each type of sausage.
- 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
One of the most important benefits of using a refrigerated cabinet with advanced control is the ability to reduce product wastage. Sausage loss due to improper processing can be a costly problem for producers. By precisely controlling the drying parameters, you can minimise losses and increase profitability.
- 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.
Why invest in sausage drying cabinets?
The use of refrigerated cabinets for sausage drying is one of the best investments producers can make to improve the quality of their products, optimise efficiency and ensure food safety. By following these tips and taking advantage of the advanced features of the refrigerated cabinets from Coreco Gourmetcan ensure that your maturation process is more efficient, safe and cost-effective.
At Coreco GourmetWe are committed to offering the best technological solutions for the maturation of meats, the drying of sausages and other meat products. For more information or advice on how to optimise your process, please do not hesitate to contact us. get in touch with us.
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Thank you for joining us in this guide to optimising the use of refrigerated cabinets in sausage drying. We hope these tips will help you improve the quality of your products and maximise the efficiency of your production process. Contact us at if you have any questions or would like to learn more about our advanced cooling solutions.