FOOD PROCESSING APPLICATIONS
Salami & Dry Cure
In the cured sausage process, raw meat is ground and mixed with ingredients. This mixture is then inserted into casings of the desired size, fermented and dried.
Save up to 40% processing time in a compact footprint. Seamlessly integrate processing with robotic product transfers. Highest yield / capacity, quality, consistency with less weight loss. Enhanced energy efficiency. Reduce human contact & operator fatigue.
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