Drying and curing of sausages

The company "Cecinas el Espino" is aware that the quality of the sausage does not only depend on its own composition, but also on the drying method used. The meat drying process not only needs to remove water from the material to reach the standard moisture content of a finished product, but also the color, taste, shape (appearance) and other visual index requirements must be controlled. To ensure that the product will not rot, ferment or deteriorate during the shelf life.

The project led by TROCKNNER consisted of reconditioning an old cold chamber and installing a TROCK - K08 drying system. Currently, the chamber is used for drying and curing meat. The installed system can process up to 1400 kg of this product per batch. Our drying equipment offers total temperature control, giving a good color and excellent flavor to the finished product.

At TROCKNNER , our mission is to help electrify industrial processes, enabling our customers to transition to a renewable and sustainable energy system. We strive to be leaders in what we do and offer our customers the best product at the best price. Please feel free to reach out to us for answers to your questions and the expert advice you need. If you are unsure of what size dryer you need, we won't give you a sales pitch; we will give you a run-of-the-numbers analysis and a straight answer of what type of system will work best for you.

We continue to generate value and take advantage of energy efficiency to improve the drying of various products.