The drying chamber is a technological all-stainless steel device produced for drying and maturing of meat products. It is designed primary for non-heat-treated meat products as well as for heat-treated, durable products that are placed on smoke trolleys.

In the drying chamber comes to a gradual withdrawal of water from the products. Intensity of a drying process is controlled on the basis of relative humidity, temperature and air flow. The drying and maturing process is optimized for the individual types of products based on assembled programs. By too much drying, there is a risk of drying the surface layers of the product, thereby slowing the release of water from the inside of the product – ring. In the case of slow drying, the risk of mold formation is
increased, the turnover rate is reduced and the energy demand is increased during processing.

Drying chamber technology is designed and produced according to dimensions of room in which have to be fermenting chamber placed. Depending on a dimensions of the chamber, the performance of the individual motors and the pipe dimensions are projected.

The sensors measure temperature and humidity in the chamber. Base on requested values of temperature and humidity which are set up at the program are controled outputs for heating, cooling and humidification. Performance of the fan is controled by frequency converter. Air change in the chamber is secured by fresh air flap control. The control system is supplied either in a separate switchboard or as part of a switchboard. There is a sensor which is part of a psychometer which is recording humidity in the chamber