30 x Hanging Racks for Curing Meats

Applications & Use Cases

• Used in charcuteries and meat processing facilities for air-drying and fermenting various meat products.
• Suitable for small to medium-scale artisan food production requiring controlled curing environments.
• Utilised in commercial kitchens and delis for preparing specialty cured meats like salami, prosciutto, and biltong.

Typical Specifications

Typical rack material

Commonly food-grade stainless steel or sometimes galvanised steel for durability and hygiene.

Typical rack dimensions

For this class of equipment, individual racks typically range from 600mm to 1200mm in length, with varying depths and heights to accommodate different products.

Typical hanging capacity per rack

This can vary significantly, but a single rack is commonly designed to hold between 10kg and 50kg of product, depending on its construction and intended use.

Overall footprint for 30 racks

This would depend on how the racks are stored or integrated into a curing chamber. Buyers should consider the total linear or cubic space required.

Maintenance requirements

Typically involves regular cleaning and sanitisation to meet food safety standards. Stainless steel units are generally low maintenance.

Compatibility

Often designed to fit into standard curing chambers, smokehouses, or refrigerated drying rooms. Buyers should verify compatibility with existing infrastructure.

Frequently Asked Questions

• Are these racks suitable for all types of cured meats?

  Yes, hanging racks are generally versatile for most cured meats, including whole muscles and sausages. The specific design and material may be better suited for certain products.

• What is the typical lifespan of these racks?

• Do these racks require any special installation?

• How do I clean and sanitise these racks effectively?

• Can these racks be used in a refrigerated environment?