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Industrial drying rooms · Meat industry
Industrial ham drying rooms
Post-salting, curing and stoving with ideal temperature and relative humidity at any time of the year.
Standardised quality
At any time of year and in any geographical location.
Compact units
Low consumption, with hot gas defrost.
Energy savings
Designed to recover compression heat, with low maintenance costs.
Meat industry experience
Long experience building meat plants. Members of Asofrío and AEFYT.
Processes we cover
We know in depth the curing, ripening and stoving techniques for hams and cured meats.
Post-salting
Controlled conditions after the salting stage.
Curing
Ideal temperature and relative humidity for a top-quality final product.
Stoving
Stoving stage within the same drying room.
Season-independent
Standardised quality despite seasonal changes and product demand.
Low consumption
Hot gas defrost and compression heat recovery.
Technical sheet
Download the drying rooms sheet (PDF, in Spanish).
Ham drying rooms we have built
Meat plants with ham drying rooms installed by Bernad (project details in Spanish).
Frequently asked questions
Which processes take place in a ham drying room?
Post-salting, curing and stoving, with ideal temperature and relative humidity.
Why an industrial drying room?
Because of seasonal changes and product demand: it delivers standardised quality at any time of year and in any geographical location.
What kind of units do you install?
Compact low-consumption units with hot gas defrost, designed to recover compression heat for major energy savings and low maintenance costs.
Do you need a ham drying room?
We advise you with no obligation.
Associations we collaborate with
