Madefrigor’s mortadella cooking systems are designed to be installed in prefabricated or masonry buildings and are sized for the maximum amount of product that can be stored. They consist of:

• Centrifugal air heating group with variable speed control;
• Insulated ductwork for air circulation outside the room;
• Supply and exhaust ductwork complete with diffusers and regulators inside;
• Motorized dampers for air regulation, controlled by a computer based on product temperatures.

Technology and Innovation

Within Madefrigor’s systems, cooking control is managed by a sophisticated computerized system that constantly monitors product temperature values at four points in the oven. This system coordinates all operations according to pre-set programs by the operator, perfectly adapting to the type of product being cooked.

Through our PLC (Programmable Logic Controller), a real-time graph can be displayed, including ambient temperature, product temperature (average of the four readings), ambient humidity, and elapsed time.

Cooking and Cooling Processes

Mortadella, also known as Bologna, is prepared in climate-controlled rooms before being cooked in dry air ovens. Cooking takes place at a temperature not lower than 70°C for a period that varies depending on the product’s diameter. Subsequently, the product undergoes a cooling process with water showers, reducing the internal temperature by about 10°C.

Our systems are designed to ensure:

• Maximum product quality thanks to precise cooking and cooling control;
• Energy efficiency through the use of heat recovery technologies;
• Customization according to the specific production needs of clients;
• Compliance with hygiene and food safety standards, essential for product safety and health.

At Madefrigor, we are proud to offer cutting-edge solutions for cooking mortadella, contributing to improving the quality and efficiency of our clients’ production. Contact us to discover how our systems can make a difference in your business.

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