This pneumatic press is dedicated for the production of very fine cold meats that require long maturing time and for pressing and forming sausages such as salami.
The press is designed to remove water and cause osmotic dehydration. It is necessary to obtain a semi-dry product for further treatment of cold smoking or drying, and forming sausages.
Using this press will allow you to obtain foods of the appearance and taste of products long ripening (such as raw ham, bacon, salami). The pressing does not damage the tissue structure.
Pressing time and applied pressure can be adjusted and selected individually for every type of desired product.
SPECIFICATIONS:
Pressure: 6 atm
Meat weight: 500 kg
Dimensions: 1500 ? 600 ? 1550 mm
