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Vertical Condensation Scalding

The closed Frontmatec vertical condensation scalding ensures optimal meat quality as steam is injected into the scalding cabinet and condensates on the carcass surfaces. The advantages of the vertical condensation scalding are:

  • Efficiency with a short start-up time
  • Energy and water cost benefits with absolute temperature control and minimum energy and water consumption
  • Improved work conditions and operators retention with user-friendly operating panel and lowering of the flooring plates for more space during work or cleaning
  • Minimum risk of over-scalding during breakdown

A differentiated temperature control

By injecting steam and water into a circulating air stream, air is heated and humidified. Suspended by one of the hind legs, the pigs are scalded with hot, water-saturated (close to 100%) air, which condenses on the carcasses’ surfaces. The closed scalding line features an extremely accurate temperature control and optimum method of adding heat and steam to scalding air.

The scalding line consists of modules. To limit energy loss, the intake module is mounted with a split flap sluice optimally fitted for the carcasses. The outtake module is mounted with a special lock sluice. In limited available space in an existing building, applying a 90° module to the scalding line is possible.


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