• Vertical space optimization: the 4 adjustable levels allow for the exploitation of the cell’s height, increasing curing capacity for the same floor area.
• Organizational flexibility: the variable placement of the 24 tubes allows the rack to be adapted to different formats and product types (whole cured meats, halves, cheeses, etc.).
• Ease of maintenance: the removable structure allows for thorough cleaning of all components, reducing downtime and ensuring compliance with hygiene standards.
• Durability and hygiene: galvanized steel resists humidity and corrosion, maintains structural integrity over time, and does not release contaminants.
• Suitable capacity: the 300 kg maximum uniformly distributed load guarantees stability even with heavy products, reducing the risk of failure.
• Practical handling: the low weight (55 kg) and compact geometry make the rack easy to move between curing cells or warehouses.

This rack is intended for butcher shops, cured meat plants, and dairies that require professional solutions for curing management.

It finds application in controlled curing rooms, where it is necessary to maintain constant humidity and temperature parameters. The versatility of the system makes it suitable for the simultaneous curing of different cured meats (hams, shoulders, pancettas, bresaolas) and cheeses of different sizes.

It is particularly suitable for businesses needing modular configurations, where space is limited or where product volumes and types vary seasonally. The removability also makes it advantageous for companies operating across multiple sites or undergoing warehouse relocations.

Choosing this rack is the right decision when looking for construction quality, certified hygiene, and operational flexibility without budget compromises.

It is the appropriate solution when the curing room space is already defined and measured, and there is a need to maximize vertical capacity. Removability becomes an added value if the company foresees frequent and thorough cleaning (essential for microbiological control) or plans future expansions.

The main operational prerequisite is the availability of a climate-controlled room with controlled humidity and temperature. It is also advisable to verify that the dead weight (55 kg) and dimensions are compatible with the internal paths and access doors of the facility.

This rack is not suitable for uncontrolled environments or occasional use, where thermal variations could compromise curing. It is also unsuitable if load capacities significantly higher than 300 kg are required.

How is the rack assembled and disassembled?

The structure is designed for manual assembly without specialized tools. The vertical frames, horizontal levels, and tubes fit together using simple joints and locking pins. The operations take a few minutes for personnel with experience in warehouse equipment. Step-by-step instructions are detailed in the provided manual.

What is the difference between this rack and a fixed wooden one?

A fixed wooden rack has lower initial costs but is less hygienic (absorbs moisture and liquids), difficult to deep clean, and non-adjustable. Galvanized steel ensures ease of sanitization, durability over time, and adaptability to different product types. Removability also allows for periodic maintenance of the structure, which is impossible with wood.

Which detergents should be used for cleaning?

It is recommended to use neutral detergents (pH 6.5-7.5) and soft sponges to avoid damaging the galvanization coating. Avoid aggressive acidic or alkaline products, wire brushes, and abrasive cleaners. After cleaning, rinse thoroughly and dry to prevent water stagnation.

Does the rack comply with food safety hygiene regulations?

Galvanized steel is a material permitted by Regulation (EC) 1935/2004 for direct contact with food. The structure allows for complete cleaning and effective sanitization, fundamental requirements for compliance with HACCP standards and regional guidelines on the production of cured meats and cheeses. However, it is the company’s responsibility to verify compliance with specific local regulations and its own control procedures.

What is the maximum capacity and how is the load distributed?

The maximum capacity is 300 kg uniformly distributed across all 4 levels, equivalent to approximately 75 kg per level. The load must be distributed evenly across all tubes of each level to ensure stability. Localized overloading could cause unacceptable bending or failure.

Can I vary the height between levels?

Yes, each level is height-adjustable. This flexibility allows the spaces between floors to be adapted based on the size of the products being cured, from whole hams to small cheeses. Adjustment is made using locking pins located on the vertical frames.

What periodic maintenance is recommended?

In addition to weekly or bi-weekly cleaning, it is recommended to visually inspect the structure every month to check for corrosion, wear of the locking pins, and integrity of the galvanization. If damage is found, contact the supplier for replacement of the affected parts. In high-humidity environments, the frequency of inspections may be increased.