Drying Packaged Salami Snacks

A well-known manufacturer of sausage snacks produces a variant with cooked sausage for the English market. After pasteurization, the packaged snacks are moist and hot. In a batch dryer, the mini salamis are today safely and gently dried at 50°C in a HARTER drying system and then cooled to 38°C – as an entire pallet with all baskets. Read more about this project here.