The curing of meat — and particularly ham — can be a very delicate process requiring a range of strict quality controls. A row hams curing chamber from Standard Tech can be custom-built to suit the operational needs and layout of a manufacturer’s premises. This ensures that the curing of hams is as safe and efficient as it can be.

Discover Our Row Hams Curing Chamber.

2_Cold rooms
3_Cold rooms

The process of curing explained

The process of fermentation of hams, must be completed uniformly and without the creation of unwanted deposits: Standard Tech units provide maximum refrigeration space and functionality. Performed in a controlled and sanitary environment, this stage of the curing process minimises the chances of potentially harmful contamination.

The curing process itself involves the hams developing the complex flavour profiles people know and love. Through a complex combination of air exchange, temperature control and humidity changes, a Standard Tech row hams chamber manages the curing process with the utmost precision.

Uniformity guaranteed

A consistently good product is essential for all food manufacturers, which is why we go to great lengths to ensure our curing solutions are effective at every level. Our systems involve the use of ducted ventilation in the drying facility. And during the curing process, humidity control and a temperature ensure a quality product every time. Whether hams are being cured quickly or over a prolonged period, our row hams curing chamber always ensures uniformity.

As well as delivering exceptional curing equipment, we are committed to developing energy saving technology that helps the environment and reduces production costs. A heat recovery system harnesses the hot gas produced by our refrigeration systems. Our units are controlled by CONTROL-TECH 3000® technology, and the enthalpic system we have developed draws air from outside for the dehumidification process.

We work with our clients to create bespoke, turnkey curing solutions that adapt to both the operational needs of food manufacturers and the permises in which they reside.