Travaglini

Travaglini S.p.A.

Via M. de Vizzi Viganò, 86.

Cinisello Balsamo. 20092 (MI)

Italia

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Tel. +39 02 660971

Fax +39 0266013999

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Codice Fiscale: 00804380152

Partita I.V.A.: 00694480963

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Codice ISO: IT00694480963

R.I. di Milano: 00804380152

R.E.A.: 397576

Cap. sociale: € 1.640.000 i.v.

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FOOD PRODUCTION PLANTS

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Designed and built in Italy

Process Phases

Pre-Curing
During this initial phase, the product undergoes preliminary treatments, such as marination or salting, under controlled climatic conditions. The proper balance of temperature and humidity ensures uniform absorption of seasonings and optimal preparation for the next phase.

Curing
The product then enters the prolonged maturation phase, during which it develops the desired organoleptic characteristics, including flavor, texture, and color. Precise environmental control ensures a standardized process and consistent results over time.

PRE-RIPOSO E RIPOSO

Pre-Curing and Curing systems are designed for the controlled processing and maturation of food products, primarily meat, cheese and fish. By precisely regulating temperature, humidity, and airflow, these systems optimize the organoleptic and microbiological properties of the product, enhancing its quality, safety, and shelf life.

OPERATING TEMPERATURE

The system operates at a temperature between +2°C and +20°C

OUR TECHNOLOGY IN DETAIL

System Structure and Technology

Pre-Curing and Curing systems are designed to create a perfectly controlled environment, thanks to:

Inspectable Air Treatment Unit (ATU): manages temperature, humidity, and air exchange, ensuring a stable and uniform environment.
Autonomous refrigeration unit with remote condenser: ensures high thermal efficiency, with an option for external installation to reduce heat load in the production area.
Hot gas recovery system: allows for full recovery of condensation heat, improving energy efficiency and reducing operating costs.
Economizer system based on liquid subcooling: optimizes energy consumption without requiring external energy sources.
Optimized air distribution:
- Two lateral ducts with truncated-conical injectors, designed for uniform airflow diffusion.
- Ceiling ducts with adjustable suction nozzles for homogeneous air recovery.
- Alternating air cycle, ensuring perfect air distribution and avoiding stagnant areas.

THE ADVANTAGES OF A SOLUTION DESIGNED BY TRAVAGLINI

Advantages of Pre-Curing and Curing Systems

Enhanced product quality, thanks to optimal humidity and temperature control.
Improved microbiological safety, through accurate process management.
Energy efficiency, with heat recovery and reduced consumption.
Operational flexibility, with an advanced management software that allows process customization according to specific production needs.

Advanced Control and Management

The entire system is equipped with an intelligent monitoring and control system, ensuring optimal conditions at every stage of the process:

- “Hygrotest” environmental thermo-hygrometric probe: measures temperature and humidity for precise environmental management.
PT100 probe: detects product temperature to ensure perfect process execution.
End-of-defrosting thermometric probe: optimizes defrosting cycles to reduce energy consumption.
TRC control system with touchscreen and advanced software, specifically designed for managing Pre-Curing and Curing chambers.

TECHNIQUE: DESIGN AND SYSTEMS

SERVICE

AUTOMATION

SOFTWARE

ENERGY

SAVING

EQUIPMENT

TECHNOLOGY - 25 YEARS OF EXPERIENCE: The widest experience and expertise in food production processes.