Sausage Curebox

Sausage curing normally takes between 21 and 28 days depending on the time of year. Curebox will have your sausage ready in 11 days every time. That’s less than half the time to market and doubled production!

Curebox has a touch screen controller that allows the operator to select between two distinct curing processes.

Steady State; Curebox uses a single °F/%RH setpoint (65°F/60%RH for example) that will cure sausage at a constant temperature, then stop the cure process at whatever end %RH condition the operator determines is best. Curebox will then hold the product at the °F/%RH conditions entered. Curebox is literally a hands-off sausage curing chamber that will produce the same results every time.

Ramp; Sometimes the casing will harden too quickly resulting in difficulty getting the remaining moisture out. Curebox has a program feature that allows the operator to conduct a “ramp”. Using the “Ramp” function an operator can load the box with cased sausage or other product, enter the number of hours to reach desired ending %RH condition (up to 120 hours or 5 days), enter the desired °F temperature to operate at, then enter the end/hold Relative Humidity set-point desired (65°F/60%RH for example). With the box at condition, touch the start program icon on the touchscreen controller. Drybox will do the rest. The ramp program will go through an “Observation” period where it determines how heavily the box is loaded, then start a ramp towards the entered %RH end/hold point. Curebox will then hold that condition until ready for removal. Curebox controller allows an operator to see immediately what is happening in the curing cabinet or room on our touchscreen controller.