Ice formation around the conveyor opening of a process blast freezer caused significant interruptions to the production flow at a major meat production facility. What did they do?
A comparative study on dry aging meat using two methods. Both dry aging in a commercial fridge - one using the traditional salt method, the other method using a desiccant dehumidifier.
Case Study on A Commercial Cold Room Converted into a Drying Room For Dry Ageing Meat. See The Dramatic Improvements In Yield and Quality After Converting The Room Into a Properly Designed Drying Room
