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Cooling chamber
Cooling chamber
Maintaining the cold chain is the most important aspect in the processing or manufacturing of meat and sausage. As a result, the use of cooling chambers is extremely important. In addition to continuous temperature measurement, its documentation is also essential and therefore mandated in an according manner.

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Our solution for the cooling chamber

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Overview for the food industry
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Quality meat by JUMO
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In addition to the temperature, other measurement parameters in the cooling chamber are the pH value and the humidity. Both values play a major role in the quality of sausage and meat products. RTD temperature probes, devices for measuring and controlling humidity, and intelligent automation and visualization systems provide a perfectly coordinated system solution that ensures maximum meat quality.
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