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.
In most cases, pure cooking and smoking chambers are used in meat processing plants. In large industrial plants the 2 systems are often combined in so-called continuous or semi-continuous plants. In those, highly accurate temperature measurement and control is essential, as it determines the quality of the final product.
Meat and sausage is smoked in smoking chambers for flavoring and preservation. To make a concrete statement about the durability, the process of smoking must be carried out accurately and in a reproducible manner. For this purpose, the temperature must be precisely measured, controlled, and documented during the process.
