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 the surface. If not done correctly, the finished product can present problems 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 hams and 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 chamber, where a sprinkler system adapted to the surface of the ham injects pressurized water, dragging the salt, which is collected in a lower tank. The washing water is recovered in the circuit, which provides significant savings. Next, the ham is brushed on both the upper and lower sides and, subsequently, it goes to the rinsing area with water from the main. The ham comes out of the washing machine ready to be hung.