KLIMA Aging System makes a sequence of steps to prepare salami for aging. Here below we explain what happens during this process .

First step: dripping (8/12 hours)
When salami are stuffed in natural casings, those latter are soaked for hours in a solution made of lukewarm water and vinegar or disinfectant.
Therefore, the casings are very wet and once stuffed with meat, the salami must be hung to drip in order to drain water as much as possible.
We suggest to drip salami outside the cabinet of KLIMA Aging System, to avoid that water full of bacteria activates a dangerous bacterial load.

Second step: steaming (24/48/72/96 hours)
Once you hang your salami inside the cabinet and start the recipe's sequence, the temperature will increase, at least, up to 18°C, in case of natural products, or up to 23°C in case preservatives are added to meat mix. During this phase, happens the process that develops microflora on the surface of casings (molds), which will appear after 3-4 days. From the initial maximum temperature, the automatic processor will decrease temperature every 24 hours, until it is set at 12°C.

Third step: drying
Drying step is necessary to dehydrate meat, in order to make it reach its point of maturation/preservation. The loss of water inside of meat together with salt, a natural preservative, will preserve easily your salami, without needing to be put into the fridge. Drying phase can last some days up to two months, depending on the thickness of the salami. Klima activity is drying salami, by the alternation of dehydration phases to rest phases (during rest phases products firm up). The rest phase is made by stopping completely the machine every 2 hours, during 30 up to 90 minutes. This action let the humidity move from the centre towards the outside of the salami, limiting thus the external desiccation, which would prevent the inside humidity to go outside.
A long aging process requires an high and constant relative humidity percentage and a proper conveyance system in order not to dry the food too much.
Precision and reliability make KLIMA MEAT the best dry aging cabinet. Humidity can be adjusted by the user according to their needs. Keeping the humidity under control is mandatory not only to enhance the quality of the meat, but in order reduce the weight loss and thus the costs.
The control over the internal humidity level is granted by a cutting edge humidity probe.
The technologies adopted by the many producers may differ but all have limits and present disadvantages.
1. Condensed water use. Some technologies create humidity without using water supply, but using instead the condensed water created by the refrigerator thawing. This method has several important aspects:
- The condensed water is not always sufficient nor always available when needed.
- As there is not a water change, after some time the water gets contaminated with bacteria, algae and other elements, causing problems related both to biosafety and to the functioning of the machine.
2. Water supply through network or accumulation tank. Other producers use water supply through network or accumulation tanks.
- With the tanks method there is the risk of bacteria proliferation inside the tanks
- Furthermore, a demineralization treatment is mandatory as minerals in water sooner or later damage the humidity generator.

On the contrary, for the creation and spreading of the humidity inside the chamber KLIMA MEAT uses a patented technology which takes the water directly from the supply network (available with direct connection or with accumulation tank with pump) and removes impurities and chloride from the water. This way the humidity spread inside the chamber is free of minerals and other residuals.
All this considerably reduces malfunctions of the humidity generator, simplifying its maintenance and avoiding the need for extraordinary technical intervention.
Relative humidity inside the cabinet shall be adjusted to get the casings not too wet or too dry.
Every day you shall touch salami to check its correct humidity. Castings shall be tender and elastic, definitely not sticky or too dry.
Humidity adjustment shall be done manually and depends on the season, on the type of salami hung and on the kind of meat stuffed into the salami.
KLIMA Aging System changes air automatically every 90 minutes, for a 20 minutes long period. In this way, molds are oxygenated, otherwise they would die and consequently transfer a bad taste to the salami, which would make it uneatable.

Most of our competitors do not offer this accessory, or they provide it not included in the price.
We have especially worked for uniformity of aging inside the cabinet of KLIMA Aging System, indeed our patent is focused on that, making KLIMA Aging System the only machine where you do not need to move salami every week. However, it may occur that some salami are slower than other, because of overloading or not well-balanced loading. In this case, we suggest to change the place of those salami with other ones more advanced in drying phase.
When salami have reached the right level of drying, it is necessary to move them into Klima STORAGE or in another fridge suitable for preservation. Keeping salami into KLIMA Aging System would dehydrate them, so that they would be uneatable.
During drying phase, moulds could develop excessively and spoil the smell of salami, giving them a mouldy flavour. In this case, you shall brush the products to quit the exceeding mould, even several times during the drying phase.
KLIMA Aging System can memorize 5 recipes, we provide the machine with 4 standard recipes and let 1 recipe free to be at the clients' disposal. However, also the 4 standard recipes can be changed with no blocks, so that clients can easily change humidity and temperature parameters, on their needs.
NOTE: All parameters of the preset recipes can be modified. End users can change them to meet their needs.
Temperature, humidity and oxygen are the elements creating the internal climate. They must be not only produced, but also monitored, kept constant, and properly conveyed inside the chamber.
Producers who are not equipped with special technologies, carry out this functions using only the cooling unit installed on the top of the chamber. These cabinets have a recirculation circuit which blows and sucks the air installed on the same level of the refrigeration unit. It is therefore impossible to ensure a good distribution of the above mentioned elements.
This happens because the microclimate, when issued in the chamber, immediately hits the food products which constitutes a physical barrier, blocking the passage to the intermediate and lower layers of the chamber.

Lack of uniformity in the spread of the microclimate causes:
- An uneven mold formation
- Humidity stagnation that creates coating
- Uneven maturation, with different times among products placed on the same level
- Formation of an “acid” climate inside the room
- Excessive weight loss of the product
- A wrong, or even absent, oxygenation (essential for a proper food processing)
Klima allows to obtain an even ventilation conveyed through a patented device which creates a uniform microclimate at a constant speed. This element makes the difference. Our 20 year long experience in this sector makes the difference.
UV bulbs are used by other producers for sanitizing the aging chamber. This method has different flaws.
1. The ozone generated by UV bulbs cannot be dosed nor measured. An ozone overdose negatively affects the maturation because it modifies the bacteria formation.
2. UV bulbs require ordinary maintenance and constant cleaning because they create a microscopic residual which tends to accumulate on the bulbs reducing their effectiveness.
3. Also when the UV bulbs are used in combination with other active carbons other problems occur. Active carbon filters are employed to avoid an excessive concentration of ozone in the chamber, which can harm the aging process. The first problem which occurs is maintenance. In fact, active carbon filters need to be replaced periodically due to the natural exhaustion of their effectiveness. Furthermore, as they convey the ozone internally, the UV bulbs prevent the ozone from turning into oxygen, and the latter is extremely functional for obtaining a quality aging process.

GRUPPO ZERNIKE s.r.l.    Via Del Progresso, 15  .  Fraz. San Mauro Mare - 47030 San Mauro Pascoli (FC)  .  Tel. +39.0541 810270
Fax: +39.0541 937456  . P. IVA e C.F. 01994271201  . Iscrizione  Registro Impr. Forlì-Cesena  .  R.E.A. n. 296499  . Capitale Sociale versato: € 42.500,00  .  N°iscr. RAEE: IT08030000004090