For meat processors and cured-meat makers

Curing and ageing room for cured meats and meat — reply within a few hours

A room with a unit for drying and ageing. We match the temperature and humidity to your product.

We take requests 24/7 and reply within a few hours.

Tell us what you need

Two required fields; the details below help us price faster.

Individual quote — the parameters and capacity depend on the product and the batch.

Prefer a call? Call us 24/7: 71 707 90 25

What it is

Temperature and humidity under control

A ripening room controls not only the temperature but also the air humidity — they decide how the product dries and ages. We match the parameters and the unit capacity to the product and the batch size.

Ripening cheese? See cheese rooms

What we supply

The room, the unit and the control

80–150 mm panels joined with cam-lock fasteners, also in AISI 304 stainless steel
Daikin SAS for drying and ageing (room +10…+25 °C) or SAR for resting hams after salting (−5…+10 °C) — split systems with humidity control
Temperature and humidity control
Condensing unit outside, on the roof or in a plant room; fitted by a certified installer
Stainless steel shelving (option)
LED lighting IP65 (option)
HACCP temperature monitoring and SMS/e-mail temperature alarm (option)

Hygiene

Easy-to-clean materials

The panels have smooth, washable surfaces; on request they come in AISI 304 stainless steel, recommended for food processing, laboratories and high humidity. Hygienic skirting is available to order.

Proof

Rooms that already work

Biogenet, Poznań — dwie modułowe komory bez podłogi (ARiMR) Poznań 2 komory 80,22 m³ Komora chłodnicza 80 mm Biogenet specjalizuje się w wyposażeniu laboratoriów badawczych oraz produkcji komór fitotronowych do hodowli roślin. Takie komory pozwalają kontrolować temperaturę, wilgotność i oświetlenie, zapewniając powtarzalne warunki do…

Exclusive MTH partner in Poland — Italian Algor system
24-month warranty on the room
Daikin and MTH units — capacity sized to the room

Your enquiry will be answered by

Mateusz Małek

71 707 90 25

How it works

From your message to delivery in three steps

Describe your needsTwo required fields; the rest helps us price faster.
Reply within a few hoursWe take requests 24/7 and get back to you with questions or a proposal.
Delivery in 6–8 weeksThe room comes from the MTH factory, delivery included.

Questions

Before you ask

How does a ripening room differ from a cold room?

A cold room holds a steady, low temperature. A ripening room also controls air humidity, which decides how the product dries and ages.

What parameters should I set?

Drying and ageing: a Daikin SAS unit, +10 to +25 °C in the room. Resting hams after salting: a SAR unit, −5 to +10 °C. Both control humidity; we match the exact settings to the product — describe it in the form.

Can an existing cold room be converted into a ripening room?

A ripening room needs a unit with humidity control (Daikin SAS or SAR), fitted by a certified installer — an ordinary cold room unit cannot do it. Describe your room in the form (size, panels, current unit) and we will check whether it can be adapted.

How much does a curing room cost?

We quote it individually: the parameters and the unit capacity depend on the product and the batch. We take requests 24/7 and reply within a few hours.

What is the lead time?

Normally 6–8 weeks. The rooms are built at the MTH factory in Italy; delivery anywhere in Poland is included in the price.

Is the room easy to keep clean?

The panels have smooth, washable surfaces; on request they come in AISI 304 stainless steel, recommended for food processing, laboratories and high humidity. Hygienic skirting is available to order.

Other applications

Cheese maker cold roomStorage and ripening rooms for cheese. Cold room doorsHinged as standard; sliding and high-speed on request.

Not sure about every parameter?

Fill in the two required fields — we will ask about the rest. We take requests 24/7 and reply within a few hours.

Describe your needs Call 24/7: 71 707 90 25