Seasoning chambers
- Cheese ripening: Facilities for ripening and aging any type of cheese – cow, goat and sheep;
- Cured meat curing: The facilities associated with these cured meat curing cells are critical to ensuring a consistent, quality end product for the customer;
- Ham curing: First and second curing cells with temperature and relative humidity control. Pre-rest and rest cells with TURBO-type facilities
Full details and description on request
