75 years of experience alongside master cured meat producers
The story of Tecnica del Freddo began 75 years ago in Langhirano, in the heart of land of prosciutto crudo. Here, alongside master prosciutto makers, the company developed its first dedicated climate-control solutions, establishing its place as a point of reference for the cured meat sector. In an area where prosciutto, salami, culatello, and coppa play a vital role in the local gastronomic and cultural heritage, Tecnica del Freddo has refined specific technologies to guarantee rigorous standards throughout the entire production process.
Today, the company offers various preservation and climate control systems, ensuring maximum environmental uniformity in every processing phase. Our specialised maintenance and support service allows us to meet every business need.
Dedicated maintenance and support services
Our support service is managed by qualified technicians with in-depth knowledge of both the product and every component of the system. Thanks to this specific expertise, we are able to intervene quickly, guaranteeing operational continuity and maximum reliability. Preventive maintenance represents a core element of our approach: periodic checks and scheduled assessments allow us to avoid unexpected machine downtime, protecting product quality and reducing the risk of perishability.
Our emergency response service guarantees rapid and targeted interventions to meet every need, minimising machine downtime and preserving product quality in every situation.
Comprehensive services
Systems designed to accompany the product throughout its life, with optimised air distribution and advanced thermohygrometric management. Technical support, preventive maintenance, emergency response, and remote support services for all your business needs.
Remote support and continuous monitoring: keeping systems under control
To support on-site activities, we provide advanced remote control and remote support systems, designed to ensure continuous and precise monitoring of the performance of each system. Thanks to these tools, we are able to promptly diagnose any anomalies, intervene in a targeted manner before they become critical, and constantly optimise operating parameters according to the specific needs of each production process. This integrated approach reduces machine downtime and also protects product quality and safety. By ensuring constant and timely support, we are able to maintain operational continuity of the entire production cycle, regardless of location.
Our services for cured meat producers
Salting
Salting defines the identity of the prosciutto. We design static systems with ceiling evaporators or ventilated systems with AHUs and distribution via micro-perforated pipes. The air moves in controlled convective motions, ensuring uniformity without compromising salt absorption. Managing the process using microprocessors allows you to set the temperature, humidity and start/stop cycles with extreme precision.
Pre-resting
This phase is characterised by intense dehydration and rapid weight loss. We use ventilated systems with AHUs equipped with hot/cold coils for accurate handling of recirculated air. Reverse flow distribution ensures uniformity and consistent results. The thermohygrometric parameters and operating cycles are fully programmable.
Resting
The cold-drying cycle is completed using ventilated systems, or traditional solutions with static ceiling systems and convection chimneys. The AHU modulates the air handling according to the desired weight loss. Distribution can take place via channels with conical holes or systems with centralised suction. Fully controlled via microprocessors.
Drying
After washing, the prosciutto is dried at higher temperatures (16–18 °C). Forced circulation systems with AHUs allow for precise management of the thermohygrometric gradient. Direct expansion or glycol cooling systems and hot gas or hot water heating systems ensure process consistency. Programmable cycle in multiple phases.
Pre-curing/curing/cellaring
The longest phase of the production process requires carefully controlled microclimates. Ducted or free-flow systems maintain variable temperatures and humidity according to the expected curing curves. Microprocessor systems monitor every parameter, ensuring optimal development of the aromas, flavours, and textures.
Cured meat systems
Alliance for innovation
Tecnica del Freddo is a Madefrigor partner. We combine our technical support expertise with Madefrigor's leadership in the construction of industrial refrigeration systems: perfect synergy for guaranteed success.
