Charcuterie requires the ideal temperature and humidity control of the environment to ensure good productivity and, perhaps even more importantly, good repeatability of product condition and flavour.
For instance, a drying room where the product is whole muscle and sausage Charcuterie – eg. salami, chorizo, coppa etc) requires a humidity of 65-75%rh and a temperature of 13⁰C. For this type of application, we have the ideal all-in-one product to not only create this condition, but to allow you to vary the conditions if tweaking is required or a different process is to take place in the same room.
The CCA Air Conditioner is a stand-alone unit for humidity (humidifier and dehumidifier built-in) and temperature control (heater and cooling coils). Recently developed and manufactured in Italy by our suppliers HiDew, this unit was designed especially to keep the indoor temperature and humidity in a close range for typical applications such as Charcuterie, wine stores, even laboratories.
Standing inside the room or positioned externally, the CCA will deliver the conditioned air into the insulated cold room before returning through the unit where sensors will detect the room condition and automatically adjust the parameters to meet the desired set point.
The aesthetically pleasing and compact design is economical on space and requires easy installation.
How it Works
The CCA has an additional remote condenser for outdoor installation, or we can use a monobloc for applications where a remote condenser is not the best solution. For conditions requiring a lower humidity in a temperature that is below 12⁰C we would alternatively recommend a desiccant dehumidifier which can draw the room humidity down even when the temperature is low. This is a condition where a refrigerant dehumidifier becomes less effective so a different solution should be considered.
How Humidity Solutions Can Help
The reassuring thing is that we at Humidity Solutions have the experience and expertise to be able to advise, assist and select the ideal solution based on conditions required, as well as the budget that is available. We can visit your site to determine the conditions required and the services available enabling us to select from our range of industrial and commercial units. We also provide expert service and maintenance to ensure that you get trouble free operation during the life of the system, allowing you to focus on what you do best – producing fantastic product.
At Humidity Solutions our goal is to provide you with controllable conditions and peace of mind. To find out more, contact one of our dedicated specialists by emailing us at firstname.lastname@example.org, or via our website humiditysolutions.co.uk. Our team will be able to provide detailed advice about your specific requirements and will be happy to arrange a free site survey if required.
Whole muscle and Sausage drying room = 70m3
- Recommended air lock before door to room – this should be chilled to reduce the air temperature going into the drying room
- Drying room should be well insulated to cold room standards with well sealing door and no windows
- Conditions required – Temperature 13⁰C, Humidity 65-75%rh (target 70%rh)
- Air changes per hour = 0.1 (only when door opens)
- 9 trolleys of product in the store at one time but only 1 trolley added during a week
- Trolley equates to 200kg of product. Trolley remains in the drying room for 8-12 weeks
- Total air volume passing through the area = 450m3/hr by the CCA450 unit = 6 air changes per hour