After salting the hams, it is necessary to remove any traces of salt that remain on the surface. If not done correctly, problems can occur in the finished product, such as crusting and salt crystals. Sometimes, due attention is not paid to this operation, carrying it out manually, which leads to differences between hams and batches. Our advanced pressure water washing system, using tilting sprinklers and subsequent rinsing, favors completely uniform salt removal on all pieces, making this phase a simple and profitable operation due to its large production capacity.

Once the ham is placed on the conveyor belt, it goes to the washing chamber, where a sprinkler system adapts to the surface of the ham, injecting pressurized water and dragging the salt, which is collected in a lower tank. This water is recovered in the washing circuit, allowing significant savings. Subsequently, the ham goes to the rinsing area with water from the mains. The ham comes out of the washing machine ready to be hung.