Equipment for fermenting and aging of salami

Since 1950, Travaglini S.p.A. has been the leading company in the manufacturing of drying, smoking, and fermenting equipment for salami, thanks to the experience that we have acquired through cooperation with the world’s most important cured meat producers.

Our technologies, together with skills of our experts, support the customer in any problem connected to drying of salami in all their specific applications. Specifically:

- Better fermentation control
- Minimal risk of crust formation
- Uniform shrinkage
- Air regulation
- Computerized system

Air Regulation
The distribution of air inside the room must be as uniform as possible in all individual areas in order to obtain a homogeneous product.
For this reason, as the result of the technical experience that we have acquired over the course of time, we have designed different air distribution systems according to the loading system used:

- “Turbo” systems, in which the air is sent into the room by two side wall ducts equipped with special conical nozzles, and air is returned through ceiling ducts with micro-adjusting valves. 
Even for equipment taller than 4 meters it is possible to control air quality (temperature and relative humidity) inside the room with a probe (optional) placed in the inlet duct, rather than using a system that inverts air circulation, in which the inlet ducts are also return ducts and vice versa;

- equipment with circular shape ducts, in which air is distributed with ceiling inlet ducts through a circular section and properly dimensioned holes. Air is returned through grids placed directly on the air treatment unit, or through air return ducts;

- systems with blower walls in which the air is distributed via two walls, powered by a treatment unit which can alternate the supply and return of air flow. In this way, the product enters into contact with a suitable horizontal air flow.