Washing and brushing hams and shoulders is necessary in some phases of the process.

After salting, it is necessary to remove any traces of salt that remain on its surface to avoid problems in the finished product, such as crusting and salt crystals. After the drying phase, the presence of mold on the surface of the ham is common, which impairs its commercial presentation. Sometimes, due attention is not paid to these cleaning operations, carrying them out manually, which generates differences between the hams and the batches.

Our advanced pressure water washing system, using tilting sprinklers, brushing and subsequent rinsing, favors the uniform removal of salt or mold on all pieces, making these tasks simple and profitable thanks to its large production capacity and the possibility of using the same equipment in two different phases of the process.

Once the ham is placed on the conveyor belt, it goes to the washing area, where a sprinkler system adapted to the surface of the ham injects pressurized water. This water is recovered in the washing circuit, allowing significant savings. Next, the ham is brushed with two upper, one lower and two lateral brushes. Subsequently, it goes to the rinsing area with tap water.

The ham comes out of the washing machine ready to be hung or handled.

This machine can be integrated into a continuous production line.