The quality of the drying of the meat or sausage not only depends 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 achieve the standard moisture content of a finished product, but also to control the color, taste, shape (appearance) and other visual index requirements.

To ensure that the product will not rot, ferment or deteriorate during its shelf life. A dryer developed by TROCKNNER should be used which offers short drying times, good color and taste of the finished product.

For example, if sausages need to be dehydrated, it is recommended to use the TROCK - FOOD 1350 model (6,000x3,000x2,200mm) which can dry a batch of up to 1,400 kg. Drying is done by hanging the product inside the chamber.

The drying process is described below:

1. Preheat stage: During 5 to 6 hours, quickly raise the temperature to 60 – 65 °C before putting the sausage in the drying room, so that the fresh sausage can reach the same internal and external temperature within 2 hours.
2. Heating process: It is also a seasoning fermentation process, and the meat can be controlled so that it does not change color or flavor. After the preheat time, set the temperature to 45-50 degrees. At this stage, the moisture on the surface has evaporated and the color has changed from gray to light red. This stage is the color conversion stage.
3. Slow drying: Duration of 15 to 18 hours, color development period and shrinkage and modeling period.
4. Color development period: The temperature is controlled at 52-54 degrees for 4-6 hours, the sausage gradually changes from light red to bright red, and the casing begins to build up.
5. Contraction and modeling period: The contraction and modeling period lasts 11-12 hours. During this period, the moisture content inside the sausage is continuously reduced, the sausage obviously shrinks, and the appearance is uneven.
6. Quick drying: Temperature is the key in this phase. It is necessary to increase the temperature to 60-62 C to speed up drying. The drying time is controlled in 22-24 hours, and the humidity of the sausage is controlled below 17%.

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The TROCK - FOOD 1350 model recommendation is just a practical example.

"Don't hesitate to contact us to answer your questions and provide the expert advice you need. If you're not sure what size dryer you need, we're not going to give you a sales pitch, we're going to give you a run on the numbers and a straight answer from what type of system will work best for you".