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Travaglini – Specialized Equipment for High-Quality Food Production

With over 70 years of industry experience, Travaglini has established itself as one of the key players in the field of specialized equipment for high-quality food production. Renowned for its core expertise in salting, curing, drying and aging, Travaglini offers a wide range of innovative equipment which ensures exceptional results, from advanced smoking systems and customized solutions for cheese and fish production, to cleanrooms and genuine replacement parts. Klever Equipped is pleased to present this expose and to be able to offer Travaglini’s equipment to even more companies in North America this October at Process Expo 2023 in Chicago, providing valuable insights for professionals seeking to enhance their food production processes and overcome modern-day processing challenges.

Leading the Food Processing Industry Since 1950

Travaglini has maintained a leading position in the smoking, fermenting, and drying systems industry since its establishment in 1950. With a focus on high-quality food production, the company has become renowned for its specialized equipment catering to the meat, cheese, and fish industry. Since its inception, Travaglini has been committed to providing innovative solutions and desirable properties in its’ equipment, that meet the specific needs of its customers and have a wide range of applications. This commitment has allowed the company to establish itself as a leader in the industry, both in Italy and abroad.

Travaglini’s success can be attributed to its continuous efforts in technological development and research. By staying at the forefront of advancements in the meat processing equipment industry, the company has been able to offer a wide range of equipment, that not only meets the requirements of every equipment segment, but also exceeds the expectations of their customers at every turn. This dedication to innovation has enabled Travaglini to expand its market presence, reaching countries such as France, Switzerland, Austria, Spain, Greece, Canada, the United States, South America, Australia, and various Eastern European countries.

As Travaglini enters its third generation of family oversight, the company remains committed to delivering high-quality equipment for the smoking, fermenting, drying processes for the food processing field. With a strong foundation built on decades of experience and considerable growth, Travaglini continues to lead the industry, providing specialized equipment that ensures the production of exceptional food products.

Understanding the Art of Curing Meat with Travaglini

The use of cured meat chambers by Travaglini, whether they are larger industrial units, or smaller artisanal operations, has numerous benefits that make it an ideal choice for the curing and aging of meats. The solutions offered by Travaglini are renowned for their quality and craftsmanship, providing the best solutions to ensure flavorful and safe results. These cured meat chambers offer superior temperature and humidity alarms/control to ensure optimal conditions for curing meats.

Benefits of Using a Meat Curing Chamber in Food Processing

By using food processing equipment like a meat curing chamber or a dry aging cabinet, and other specialized equipment (that we at Klever Equipped are only too happy to source for you), the process of preserving food is made easier and more efficient than ever before. These chambers are able to reduce energy consumption by utilizing advanced heat recovery systems, which recycle the heat generated during the curing process. Additionally, they are designed with safety features to ensure that the cured meats meet all industry standards for food manufacturing. With this technology, businesses are able to produce high-quality preserved products at a much lower cost.

Curing Ham – The Travaglini Way!

Curing Ham - The Travaglini Way!

The methodology that Travaglini advocates with its’ equipment for curing ham, requires careful control over temperature and relative humidity levels in order to achieve the desired flavor. This is not a process for a couple of days! The process begins in the salting room where hams are soaked for 10-21 days. After that they go into the curing room where they are left for 5-12 weeks. Next comes the pre-aging room which can take 3-12 weeks depending on the type of ham being made. Then comes the pre-curing room which is the most delicate and important phase taking 2-3 weeks to complete. Finally, hams enter the drying chamber where they are left for 1-2 weeks to increase their internal temperature and begin their enzymatic processes, before finally entering the aging room designed to maintain temperature and control of relative humidity at such a level in order to allow it to develop its desired flavor profile.

Salami by Travaglini: A Staple in the Cured Meat Industry

Salami by Travaglini: A Staple in the Cured Meat Industry

Travaglini is renowned in the cured meat industry for its solutions in the production of high-quality salami. The process begins with a hermetically sealed curing chamber, equipped with a control panel and electric smoker, that provides better fermentation control and uniform shrinkage. Inside the chamber, food dehydrators are used to reduce moisture levels while adequate air movement ensures minimal risk of crust formation. This combination allows for optimal salami production while also reducing health risks associated with poor fermentation control. Moreover, the entire system is managed by a computerized control and management system which further increases efficiency and safety. With these features in mind, it’s no wonder why Travaglini has become such an integral part of the cured meat industry today.

A Look at Smoked Products Solutions by Travaglini

A Look at Smoked Products Solutions by Travaglini

Smoked products are an integral part of food processing field, providing distinctive flavor and texture to the finished product. Travaglini S.p.A.’s expertise in developing smoked and cured meat equipment is unmatched, thanks to their collaboration with leaders in this field as well as their own innovative practices. The company produces a variety of smoking equipment for producing quality cured meats, such as:

  • Pellet Smoker: A pellet smoker uses smoldering wood pellets from a heat source to produce smoke that adds flavor and the desired color to meats.
  • Cold Smoke Rooms: A cold smoker creates a cool environment within the chamber which allows the smoke to penetrate deeper into the meat without cooking it.
  • Smoke Room/Smokehouse: A smoke room/smokehouse is used to control the amount of time that each piece of meat spends inside the chamber, resulting in a consistent final product every time.

Travaglini also manufactures other equipment, such as meat dehydrator rooms, making them one of the leading suppliers for all types of smoked meats production needs.

Cheesemaking Equipment by Travaglini

Travaglini specializes in the production of equipment designed for aging and maturing cheese products, using the best industry practices, from specialized stainless steel rooms, to integrated thermo hygrometers and even more! The company’s maturing room is designed to guarantee uniform air movement/distribution, correct thermo hygrometer readings, and controlled gas creation (ammonia and carbon dioxide). Aging Rooms are used for medium length seasoning times of 3-6 months or more than 6 months (long) seasoning times. Cheesemaking equipment from Travaglini also maintains temperature and relative humidity ranges, allowing for the development of the product’s characteristic aroma.

Salting, Drying & Smoking of Fish Products

Efficient fish processing solutions are crucial for maintaining the quality of fish products. The food processing industry relies on specialized equipment to ensure that fish is processed in a way that meets the highest standards of quality and consumer safety. Fish products can be preserved by salting, drying and smoking, using Travaglini equipment to ensure uniform shrinkage (a key component of the drying process), with minimal risk of crust formation and less air pollution for the manufacturing facility. These advantages make it easier to produce high-quality dried, smoked and salted fish products for consumers who desire freedom from artificial preservatives. In addition, these techniques can help increase shelf-life and flavor of the finished fish products.

Specialized Equipment for Perfect Cold-Smoked Fish

Specialized Equipment for Perfect Cold-Smoked Fish 

In the context of specialized solutions for high-quality food production, the installation and use of equipment by Travaglini plays a crucial role in all salting, smoking, and thawing processes. The cold smoke technique, as an example, achieved by controlling the ambient temperature, is particularly significant in the production of smoked salmon. Smoke machines are employed to generate smoke that is cooled before entering the smoking chamber. This ensures that the smoke maintains a low temperature, preventing the heat from altering the texture and flavor of the product. Additionally, the smoking equipment used must be designed to facilitate the consistent and controlled distribution of smoke throughout the chamber, ensuring that the smoked salmon is evenly flavored. By employing these specialized tools and techniques, producers can achieve consistent and high-quality smoked salmon, meeting the demands of modern-day consumers.

Travaglini Thawing Systems

Travaglini’s thawing system solutions offer a superior alternative to traditional immersion thawing systems. Specifically designed for the exacting demands of the food processing industry, their stainless-steel equipment utilizes a computerized control and management system to ensure uniform shrinkage, with none of the disadvantages associated with other methods – such as excessive use of water and waste water draining issues. The thawing room monitors for consistent temperature using a temperature controller probe and air valve. All of this is done in a controlled environment that preserves flavor, texture, color, and hygiene standards while providing an efficient way to thaw large quantities of meat or fish products quickly. Consumers can rest assured knowing that they are getting quality product from Travaglini’s thawing system solutions.

How Clean Rooms by Travaglini Stand Apart from the Competition

How Clean Rooms by Travaglini Stand Apart from the Competition

Clean rooms supplied by Travaglini are designed to provide superior air quality and contamination control, ensuring the highest level of food safety for companies. The company’s cleanrooms are equipped with features that make them stand out from the competition – these include:

  1. Precision Room Temperature Control: Cleanroom temperatures are kept at a constant level and monitored closely to ensure it does not rise above the ambient temperature, protecting against any risk of product spoilage, exceeding humidity parameters or mold growth.
  2. Cold Smoking Technology: Cold smoking technology used in Travaglini cleanrooms ensures that what are processed meats have an extended shelf life while maintaining their flavor profile. This allows for more efficient production cycles and reduced wastage due to spoilage.

These features make Travaglini’s cleanroom solutions ideal for those seeking superior contamination control in order to protect their products from damage, spoilage, and loss of value.

Features and Benefits of Travaglini’s Equipment

Travaglini’s equipment has many features and benefits worth mentioning. From their cutting-edge monitoring systems, to ensuring exact temperature and ambient humidity in their dry-curing chambers, the equipment always has the needed functionality. The systems and solutions Travaglini supplies ensure quality control by constantly monitoring the production process and making adjustments as needed. Their equipment also includes energy-saving measures, allowing for more sustainable operations that reduce unnecessary energy consumption and lower environmental impact. Travaglini’s specialized equipment for salting, smoking, and thawing processes ensures consistent product shrinkage that enhances the overall quality of the final product.

Cutting-Edge Monitoring System Ensures Quality Control

Cutting-Edge Monitoring System Ensures Quality Control

The system is designed to monitor various aspects of the production process, including the ambient temperature within the facility, the performance of food processing machinery, and the efficiency of the heat recovery system. By continuously monitoring these parameters, any deviations or abnormalities can be quickly detected and addressed, ensuring that the quality of the food products remains consistent. Additionally, the monitoring system includes features such as smoke detection and cooling controls. By incorporating this advanced monitoring system in the equipment they supply, Travaglini can guarantee the production of high-quality food products while providing its customers with the freedom to enjoy safe and delicious food.

Energy-Saving Measures for Sustainable Operations

There are two primary energy-saving measures that Travaglini offers for more sustainable operations: heat recovery systems and high-efficiency motors. Heat recovery systems play a crucial role in reducing energy consumption by capturing and reusing waste heat generated during processes. Similarly, high-efficiency motors help minimize energy wastage by converting a higher percentage of electrical energy into useful mechanical work.

Heat Recovery Systems Reduce Energy Consumption

Heat recovery systems have been proven to effectively reduce energy consumption in food production facilities. These systems recover waste heat generated during food processing and reuse it for various purposes, such as preheating incoming air or water. By utilizing this waste heat, energy consumption is reduced, leading to cost savings and environmental benefits. Implementing heat recovery systems is a sustainable and practical solution for food production facilities aiming to maintain high-quality food production while minimizing their environmental impact.

High-Efficiency Motors Reduce Wastage

High-efficiency motors have been shown to effectively reduce energy wastage in various industrial settings by minimizing power losses and improving overall system efficiency. These motors play a crucial role in the operation of the food processing equipment, heat recovery ventilation systems, industrial ovens and commercial dehydrators that Travaglini supplies. By utilizing high-efficiency motors, energy consumption can be significantly reduced, leading to cost savings (read – happy customers) and a more sustainable approach to food production.

Consistent Product Shrinkage with Air Distribution Systems

Consistent product shrinkage can be achieved through the use of particular air distribution systems. In food production, maintaining the desired shrinkage of products is crucial for ensuring consistent high-quality food. Air distribution systems play a vital role in this process by providing controlled air circulation throughout the production area. These systems are designed to deliver uniform air distribution, ensuring consistent product shrinkage across batches. By regulating the temperature and humidity levels, air distribution systems create optimal conditions for product drying and shrinkage. Travaglini equipment allows food producers to maintain a consistent and standardized shrinkage level (essential for achieving uniform product quality), to minimize the risk of spoilage and improve overall production efficiency.

From Sausages to Dry Meat – Klever Equipped and Travaglini Have the Right Cure for You!

From Sausages to Dry Meat

The food processing equipment industry has experienced considerable growth in recent years, driven by the increasing adoption of meat processing and the demand for consistent meat products. According to statistics, the meat processing equipment market size is expected to continue expanding as more consumers seek high-quality and perfectly portioned meats. A key statistic that highlights the economic growth in this industry is the rise in consumer preference for ready-to-eat food products. With busy lifestyles and a growing awareness of convenience, grocery stores are offering larger quantities of deli meats and fresh meats that are already processed and prepared. This shift in consumer behavior has led to an increased demand for commercial meat processing equipment.

Machine costs have also become a significant factor in the adoption of meat processing equipment. As technology advances and becomes more accessible, smaller businesses and artisanal producers can now afford state-of-the-art equipment previously reserved for larger enterprises. This accessibility has further contributed to the growth of the meat processing industry.

In addition to economic factors, there is a growing emphasis on sustainability within the industry. The use of efficient temperature-treatment and air-circulation equipment, like those provided by Klever Equipped, can help reduce energy consumption and minimize environmental impact. By offering tailored solutions for exhaust air purification, filtration, and heat recovery, Klever Equipped ensures that their customers not only achieve optimal product quality but also contribute to a healthier planet. Join us in Chicago at Process Expo 2023 this October to pick our brain on how Travaglini products can be integrated into your current operations, or contact us today!


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