The background
Recent years have seen a growing number of British producers entering the charcuterie and cured meats market. Therefore the UK market has grown considerably in the UK in recent years. Charcuterie is essentially assembling cured meats and pork products. This includes sausage, salami, ham, bacon, pates, confit and much more.
A Charcuterie producer in Dorset because turned his hobby and passion into a business. He now produces delicious charcuterie for a wide variety of restaurants and lovers of fine food.
However, he faced a problem, as meats used in charcuterie are predominantly made of muscle. Which has a water content of around 75%. This means that in order to achieve proper drying, a RH of below 75% is essential. However, humidity below 70% and you risk drying the outside of the meat.
The Solution
The manufacturing facility includes a smoker and production rooms with tightly controlled conditions to achieve consistent, top quality results. The producer uses a combination of temperature and humidity control with the humidity levels desired being generated by either a humidifier or dehumidifier to overcome the vagaries of the British weather.
This resulted in the Cotes 300 m³/hr Desiccant dehumidifier as the unit of choice. This is because of the moisture to be extracted and the airflow required in the space. The photograph shows the unit in this instance being floor mounted at the far end, with the wet exhaust air being ducted out of the cold store.
Humidity Solutions helps many different industries achieve their correct environmental conditions, taking all parameters into consideration. We sell many different humidification and dehumidification systems from market leaders, this includes Vapac, Neptronic, Cotes, Hidew and Airtec. Get in touch with our experts today to discuss your requirements by calling 01372 569847 or emailing info@humiditysolutions.co.uk.
