EQUIPMENT FOR MEAT PRESERVATION AND MATURATION

EQUIPMENT FOR MEAT PRESERVATION AND MATURATION - Image 2

EQUIPMENT FOR MEAT PRESERVATION AND MATURATION - Image 3

EQUIPMENT FOR MEAT PRESERVATION AND MATURATION

Semi-compact medium temperature refrigeration units consisting of a silent, horizontal or centrifugal motor condensing unit and a quasi-static evaporating unit.

Meat preservation
The meat equipment, thanks to the configuration of its evaporator units, is particularly suitable for meat preservation chambers in the 0 ºC environment.
Dual airflow evaporators incorporate fans set at a minimum rotational speed to simulate natural convection airflow just like a static type evaporator.
In this way, a minimum air velocity is obtained to avoid moisture loss from the product, while maintaining an adequate relative humidity inside the chamber to avoid bacterial proliferation on the product surface.

MSF-U / MSH-CU SERIES

Semi-compact medium temperature refrigeration units consisting of a silent, horizontal or centrifugal motor condensing unit and a quasi-static evaporating unit.

SERIAL

Quasi-static double airflow ceiling evaporator with axial fans regulated at very low speed.
High and low pressure switches.
Solenoid valve.
Expansion by thermostatic valve.
Defrosting by electrical resistances.
Condensate tray.
Flare type connections (up to 1/2″-3/4″) and service valves.
Magnetothermal protection.
Liquid container.
Refrigerant precharge for up to 10 m of piping.
Multifunction electronic control with remote control and digital condensation control.

OPTIONAL

Changeover to 400V 3N 50Hz power supply.
Proportional condensation control by speed variation (included in MSF 2/23 series and higher).
External battery protection grid.
Oil separator.
Anti-corrosion treatment in polyurethane condensation coil.
Meat maturation control with humidification and dehumidification functions.
VTIPG touch display.

Meat preservation

Thanks to the configuration of their evaporator units, the meat equipment is particularly suitable for meat preservation chambers in the 0 °C environment.
Dual airflow evaporators incorporate fans set at a minimum rotational speed to simulate natural convection airflow just like a static type evaporator.
In this way, a minimum air velocity is obtained to avoid moisture loss from the product, while maintaining an adequate relative humidity inside the chamber to avoid bacterial proliferation on the product surface.

Meat maturation (optional)
Meat maturation requires the control of the relative humidity of the chamber within a certain range.
The equipment for meat maturation is configured for chambers around 0 ºC and relative humidity in the range of 40 % to 95 %.
This equipment incorporates an advanced electronic regulation for temperature and humidity control inside the chamber, with dehumidification and steam humidification functions of 3 kg/h capacity, consisting of: steam lances integrated in the evaporator unit, a submerged electrode generator cylinder with water supply and drain valves, and electronic controller of the relative humidity in the chamber.