After salting the hams, it is necessary to eliminate the remains of salt on the surface. If this is not done correctly, problems can appear in the finished product, such as crusting and salt crystals. Sometimes, due attention is not properly given to this operation, which is carried out manually, leads to differences between hams and lots. Our advanced system of washing with pressurized water with tilting sprinklers and subsequent rinsing allows a totally uniform elimination of the salt in all the pieces, making this phase a simple and profitable operation due to its high 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 washing away the salt, which is collected in a lower tank. This water is recovered in the washing circuit, allowing significant economical 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.