http://meatcuttersclub.com/climateone.pdf

http://meatcuttersclub.com/climate2.pdf

Attachment Nr. 1 
 is a fermentation chamber for the production area. The salami goes in there for a couple of days. You can regulate temperature, humidity and cooling. The first 2 - 5 days are crucial in fermented sausage production.
  
 Attachment Nr. 2 
 is a maturing chamber which can be placed in the retail area of the store. Here you can ripen the salami. This machine is available in a version for salami maturing or for dry-aging beef. This would definitely enhance the retail store and create a good shopping experience for customers.
  
 For more information please contact Karsten Schellhas  Tel: 604-897-1026 or email: karsten@schellhasfoodtechnology.com
  
 Best regards,
  
 Karsten Schellhas
 Owner Schellhas Meat Technology Consultants
 4th Generation German Master Butcher & Sausage Maker
 European Trained Chef
 Holistic Nutritionist
 Vancouver, Canada
1-604-897-1026
LinkedIn: SchellhasFood/MeatTechnologyConsultants