Meat maturation cabinets
Solutions CORECO Gourmet for charcuterie, sausages and healing processes that require control of temperature, humidity, time, and repeatability.
Professional drying and curing requires continuity. The team must adapt to the product, the workload, the method of preparation, and the actual conditions of the space.
Dry cabinets
Equipment for processes where temperature, humidity and time must be kept stable during drying.
Solutions for specialized charcuterie
Projects-oriented teams where the cured product forms part of the gastronomic or commercial proposal
KEY VARIABLES
Temperature
It should accompany the process according to the product and the work phase.
Humidity
Variable central in the evolution of drying and curing.
Time
Each process requires continuity, follow-up, and control.
Loading
The product volume and internal distribution influence the performance of the equipment.
Hygiene
The design must facilitate cleaning, access, and professional maintenance.
COMMON APPLICATIONS
Specialized delicatessens
Meats Cutters
Restaurants with in-house production
Gourmet stores
Craft Producers
HORECA projects with cured or smoked meats
Selection criteria
Before defining the team, it is advisable to review:
Type of sausage or product
Each product typology requires specific thermal and drying curves for its proper evolution.
Production volume
Determine the expected kilograms per cycle to ensure adequate air power and flow.
Processing time
Set the required maturation timeframes to optimize the equipment rotation cycles.
Available space
Consider the physical dimensions of the enclosure for efficient and homogeneous interior distribution of the product.
Environmental conditions
Consider the outdoor temperature and the installation environment to calculate the correct technical insulation.
Charging and discharging frequency
Forecast the opening of doors to ensure that the system compensates for thermal changes quickly.
Humidity needs
Adjust the precise humidity percentages to avoid exterior condensation and ensure internal drying.
Cleaning and maintenance
Prioritize accessible components and sanitary materials that simplify hygiene protocols.
Follow-up of the process
Implement digital monitoring systems to record and verify each phase of maturation.
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