3 Solutions
Maintaining the cold chain is the most important aspect in the processing or manufacturing of meat and sausage. As a result, the use of cooling chambers is extremely important. In addition to continuous temperature measurement, its documentation is also essential and therefore mandated in an according manner.
2 Solutions
In most cases, pure cooking and smoking chambers are used in meat processing plants. In large industrial plants the 2 systems are often combined in so-called continuous or semi-continuous plants. In those, highly accurate temperature measurement and control is essential, as it determines the quality of the final product.
2 Solutions
Meat and sausage is smoked in smoking chambers for flavoring and preservation. To make a concrete statement about the durability, the process of smoking must be carried out accurately and in a reproducible manner. For this purpose, the temperature must be precisely measured, controlled, and documented during the process.
