Fermentation / Drying

CLIMAjet NR Fermentation and Drying Units

CLIMAjet NR – Fermentation and Drying Units

The CLIMAjet line includes fermentation room systems, cold smokehouses, maturing, drying and storage rooms designed to produce all types of fully dry-cured and semi-dried fermented products like salami, and fully-dried, shelf-stable products such as beef jerky and snack sticks.

Schröter continuously monitors its air circulation systems for the thermal treatment of meat and sausage products and tailors them to different processes and product characteristics.

The focus of process optimization is on new and more efficient system components, product-related and energy-saving control options, and different types and speeds of air conveyance to achieve a uniformly matured product. With extensive display system options, such as continuous parameter documentation, proof of batches and operations, as well as batch tracking, HACCP and quality control are easily maintained.

Last but not least, Schröter has focused on maximizing efficiency in the development of their innovative systems and places great importance on achieving the best performance with the lowest power consumption.

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CLIMAjet

CLIMAjet

The CLIMAjet line includes fermentation room systems, cold smokehouses, maturing, drying and storage rooms designed to produce all types of fully dry-cured and semi-dried fermented products like salami, and fully-dried, shelf-stable products such as beef jerky and snack sticks. The line also includes the CLIMAjet defrosting chambers, which are designed to convert frozen raw materials to defrosted, production-ready raw material within 16-18 hours with minimal electrical and water costs, and with typical shrinks as low as 0.5 to 1.5%!

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