DEUMIDIFY
SAUSAGES
For a proper curing process is essential to adjust temperature and relative humidity in the rest rooms: the stage of drying, the sausages will be affected by a slow and controlled loss of water to be implemented in three phases characterized by different temperatures and rates RH: 18 ° and about RH 75%, 16 ° C and 80% U.R, 14-15 ° C and 85% U.R. for varying time intervals depending on the size of sausages. It is also important to check the U-. R. allow for the proper proliferation of noble rot, which is essential for the curing process of salami. In the next and final stage of maturation, the product must be stored in a temperature fluctuating between 10 ° -12 ° C and constant humidity around 60%.