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.

Our product recommendations for your solution

Our solution for the cooling chamber

Quality meat by JUMO

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.

Your contact

Market Segment Manager for Food and Beverages

Martin Eppinger +49 661 6003 2464 +49 661 6003 2464