An innovative system for drying\/seasoning cells and an environment
\nideal for the processes of transformation of cured meats.<\/h2>\n<\/div>The climate regulation inside the drying and curing rooms, thanks to the new air diffusion system, occurs delicately and uniformly. This is an extremely important factor in product refinement processes.<\/span>
\nThe innovative air flow variability system allows for different possible air velocities in the ducts and therefore on the product in the cell; this allows for the exact weight loss desired on the product to be managed.<\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div>![\"esempio_impianto_carni_prospettiva_2_volumi\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/2026\/02\/esempio_impianto_carni_prospettiva_2_volumi-scaled.jpg\" "\\"esempio_impianto_carni_prospettiva_2_volumi\\"")
<\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/div><\/div><\/div><\/div><\/div><\/div>Characteristics<\/h2>\n<\/div><\/div><\/div><\/i><\/i><\/span>THE KEYFROST PATENT<\/span><\/a><\/h4><\/div>\n![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/cella_stagionatura_schematica-e1763385730560.jpg\")
<\/p>\n
The system configuration requires that an air treatment unit (UTA) be installed for each curing and drying room, which can be positioned externally or internally to the cell. The unit contains the entire refrigeration system (direct expansion cold battery, hot heat recovery and hot water batteries, filters, etc.), which allows the air in the circulation to be treated by controlling its thermohygrometric temperature and humidity values, performing appropriate air filtration with suitable filters, and regulating the air flow rate to be introduced into the environment depending on the need for the product to be treated.
\nWith an innovative system compared to traditional curing systems, the air treated by the UTA is initially conveyed through special circular channels made of stainless steel, and at the end, the air is distributed into the environment through flexible channels hanging from the ceiling, made of antibacterial polyamide fabric.
\nL\u2019 air exits from the textile channels through slits of variable size
\nand made of wide-weave polyester fabric. These channels are designed to distribute the air as evenly as possible, ensuring the same level of thermohygrometric and air velocity parameters throughout the product at every point in the room. The air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, therefore with the recovery grids flush with the floor.<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE AIR SUPPLY<\/span><\/a><\/h4><\/div>\nL\u2019 air treated by the UTA is initially conveyed through special circular channels made of stainless steel; the components that make up the air treatment system are quickly removable and sanitized.
\nFabric air distribution channels can also be disassembled and washed periodically. In this way, the highest level of hygiene and cleanliness is always guaranteed, a very important fact to avoid any type of contamination of the products.<\/p>\n
![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/Mandata_aria_salumi_02-400x400.jpg\")
![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/Mandata_aria_salumi_01-400x400.jpg\")
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>AIR INTAKE<\/span><\/a><\/h4><\/div>\nThe air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, with the recovery grids flush with the floor.<\/p>\n
![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/aspirazione_aria_salumi_01-400x400.jpg\")
<\/p>\n
![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/aspirazione_aria_salumi_02-400x400.jpg\")
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE CLIMATIC AREAS<\/span><\/a><\/h4><\/div>\nIn industrial cured meats factories, each production department has its own specific climatic regulation. Temperature, humidity and air velocity values are constantly checked and calibrated for the particular processing needs of the product. Keyfrost, with its technical and design experience in the field of industrial refrigeration, has been able to transfer and innovate the state of the art in refrigeration systems for the cured meats industry.
\n![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/aree_climatiche_01_600x600.jpg\")
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>DRYING CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/Asciugatura_salumi_01_600x600-400x400.jpg\")
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/Stagionatura_01_600x600-400x400.jpg\")
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/Lavorazione_carne_01_1000x600-600x360.jpg\")
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/ricevimento_spediziojne_salumi_01-600x360.jpg\")
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/cella_prodotto_finito_01-400x400.jpg\" "\\"Cella")
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/cella_sale_01-400x400.jpg\" "\\"Cella")
<\/p>\n<\/div><\/div><\/div>
The climate regulation inside the drying and curing rooms, thanks to the new air diffusion system, occurs delicately and uniformly. This is an extremely important factor in product refinement processes.<\/span>
\nThe innovative air flow variability system allows for different possible air velocities in the ducts and therefore on the product in the cell; this allows for the exact weight loss desired on the product to be managed.<\/span><\/h3>\n<\/div><\/div><\/div><\/div><\/div><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/div><\/div><\/div><\/div><\/div><\/div>Characteristics<\/h2>\n<\/div><\/div><\/div><\/i><\/i><\/span>THE KEYFROST PATENT<\/span><\/a><\/h4><\/div>\n<\/p>\n
The system configuration requires that an air treatment unit (UTA) be installed for each curing and drying room, which can be positioned externally or internally to the cell. The unit contains the entire refrigeration system (direct expansion cold battery, hot heat recovery and hot water batteries, filters, etc.), which allows the air in the circulation to be treated by controlling its thermohygrometric temperature and humidity values, performing appropriate air filtration with suitable filters, and regulating the air flow rate to be introduced into the environment depending on the need for the product to be treated.
\nWith an innovative system compared to traditional curing systems, the air treated by the UTA is initially conveyed through special circular channels made of stainless steel, and at the end, the air is distributed into the environment through flexible channels hanging from the ceiling, made of antibacterial polyamide fabric.
\nL\u2019 air exits from the textile channels through slits of variable size
\nand made of wide-weave polyester fabric. These channels are designed to distribute the air as evenly as possible, ensuring the same level of thermohygrometric and air velocity parameters throughout the product at every point in the room. The air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, therefore with the recovery grids flush with the floor.<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE AIR SUPPLY<\/span><\/a><\/h4><\/div>\nL\u2019 air treated by the UTA is initially conveyed through special circular channels made of stainless steel; the components that make up the air treatment system are quickly removable and sanitized.
\nFabric air distribution channels can also be disassembled and washed periodically. In this way, the highest level of hygiene and cleanliness is always guaranteed, a very important fact to avoid any type of contamination of the products.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>AIR INTAKE<\/span><\/a><\/h4><\/div>\nThe air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, with the recovery grids flush with the floor.<\/p>\n
<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE CLIMATIC AREAS<\/span><\/a><\/h4><\/div>\nIn industrial cured meats factories, each production department has its own specific climatic regulation. Temperature, humidity and air velocity values are constantly checked and calibrated for the particular processing needs of the product. Keyfrost, with its technical and design experience in the field of industrial refrigeration, has been able to transfer and innovate the state of the art in refrigeration systems for the cured meats industry.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>DRYING CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
<\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/i> <\/a><\/div><\/div><\/div><\/div><\/div><\/div>Characteristics<\/h2>\n<\/div><\/div><\/div><\/i><\/i><\/span>THE KEYFROST PATENT<\/span><\/a><\/h4><\/div>\n<\/p>\n
The system configuration requires that an air treatment unit (UTA) be installed for each curing and drying room, which can be positioned externally or internally to the cell. The unit contains the entire refrigeration system (direct expansion cold battery, hot heat recovery and hot water batteries, filters, etc.), which allows the air in the circulation to be treated by controlling its thermohygrometric temperature and humidity values, performing appropriate air filtration with suitable filters, and regulating the air flow rate to be introduced into the environment depending on the need for the product to be treated.
\nWith an innovative system compared to traditional curing systems, the air treated by the UTA is initially conveyed through special circular channels made of stainless steel, and at the end, the air is distributed into the environment through flexible channels hanging from the ceiling, made of antibacterial polyamide fabric.
\nL\u2019 air exits from the textile channels through slits of variable size
\nand made of wide-weave polyester fabric. These channels are designed to distribute the air as evenly as possible, ensuring the same level of thermohygrometric and air velocity parameters throughout the product at every point in the room. The air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, therefore with the recovery grids flush with the floor.<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE AIR SUPPLY<\/span><\/a><\/h4><\/div>\nL\u2019 air treated by the UTA is initially conveyed through special circular channels made of stainless steel; the components that make up the air treatment system are quickly removable and sanitized.
\nFabric air distribution channels can also be disassembled and washed periodically. In this way, the highest level of hygiene and cleanliness is always guaranteed, a very important fact to avoid any type of contamination of the products.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>AIR INTAKE<\/span><\/a><\/h4><\/div>\nThe air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, with the recovery grids flush with the floor.<\/p>\n
<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE CLIMATIC AREAS<\/span><\/a><\/h4><\/div>\nIn industrial cured meats factories, each production department has its own specific climatic regulation. Temperature, humidity and air velocity values are constantly checked and calibrated for the particular processing needs of the product. Keyfrost, with its technical and design experience in the field of industrial refrigeration, has been able to transfer and innovate the state of the art in refrigeration systems for the cured meats industry.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>DRYING CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE KEYFROST PATENT<\/span><\/a><\/h4><\/div>\n<\/p>\n
The system configuration requires that an air treatment unit (UTA) be installed for each curing and drying room, which can be positioned externally or internally to the cell. The unit contains the entire refrigeration system (direct expansion cold battery, hot heat recovery and hot water batteries, filters, etc.), which allows the air in the circulation to be treated by controlling its thermohygrometric temperature and humidity values, performing appropriate air filtration with suitable filters, and regulating the air flow rate to be introduced into the environment depending on the need for the product to be treated.
\nWith an innovative system compared to traditional curing systems, the air treated by the UTA is initially conveyed through special circular channels made of stainless steel, and at the end, the air is distributed into the environment through flexible channels hanging from the ceiling, made of antibacterial polyamide fabric.
\nL\u2019 air exits from the textile channels through slits of variable size
\nand made of wide-weave polyester fabric. These channels are designed to distribute the air as evenly as possible, ensuring the same level of thermohygrometric and air velocity parameters throughout the product at every point in the room. The air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, therefore with the recovery grids flush with the floor.<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE AIR SUPPLY<\/span><\/a><\/h4><\/div>\nL\u2019 air treated by the UTA is initially conveyed through special circular channels made of stainless steel; the components that make up the air treatment system are quickly removable and sanitized.
\nFabric air distribution channels can also be disassembled and washed periodically. In this way, the highest level of hygiene and cleanliness is always guaranteed, a very important fact to avoid any type of contamination of the products.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>AIR INTAKE<\/span><\/a><\/h4><\/div>\nThe air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, with the recovery grids flush with the floor.<\/p>\n
<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE CLIMATIC AREAS<\/span><\/a><\/h4><\/div>\nIn industrial cured meats factories, each production department has its own specific climatic regulation. Temperature, humidity and air velocity values are constantly checked and calibrated for the particular processing needs of the product. Keyfrost, with its technical and design experience in the field of industrial refrigeration, has been able to transfer and innovate the state of the art in refrigeration systems for the cured meats industry.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>DRYING CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
<\/p>\n
The system configuration requires that an air treatment unit (UTA) be installed for each curing and drying room, which can be positioned externally or internally to the cell. The unit contains the entire refrigeration system (direct expansion cold battery, hot heat recovery and hot water batteries, filters, etc.), which allows the air in the circulation to be treated by controlling its thermohygrometric temperature and humidity values, performing appropriate air filtration with suitable filters, and regulating the air flow rate to be introduced into the environment depending on the need for the product to be treated.
\nWith an innovative system compared to traditional curing systems, the air treated by the UTA is initially conveyed through special circular channels made of stainless steel, and at the end, the air is distributed into the environment through flexible channels hanging from the ceiling, made of antibacterial polyamide fabric.
\nL\u2019 air exits from the textile channels through slits of variable size
\nand made of wide-weave polyester fabric. These channels are designed to distribute the air as evenly as possible, ensuring the same level of thermohygrometric and air velocity parameters throughout the product at every point in the room. The air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, therefore with the recovery grids flush with the floor.<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE AIR SUPPLY<\/span><\/a><\/h4><\/div>\nL\u2019 air treated by the UTA is initially conveyed through special circular channels made of stainless steel; the components that make up the air treatment system are quickly removable and sanitized.
\nFabric air distribution channels can also be disassembled and washed periodically. In this way, the highest level of hygiene and cleanliness is always guaranteed, a very important fact to avoid any type of contamination of the products.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>AIR INTAKE<\/span><\/a><\/h4><\/div>\nThe air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, with the recovery grids flush with the floor.<\/p>\n
<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE CLIMATIC AREAS<\/span><\/a><\/h4><\/div>\nIn industrial cured meats factories, each production department has its own specific climatic regulation. Temperature, humidity and air velocity values are constantly checked and calibrated for the particular processing needs of the product. Keyfrost, with its technical and design experience in the field of industrial refrigeration, has been able to transfer and innovate the state of the art in refrigeration systems for the cured meats industry.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>DRYING CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
L\u2019 air treated by the UTA is initially conveyed through special circular channels made of stainless steel; the components that make up the air treatment system are quickly removable and sanitized.
\nFabric air distribution channels can also be disassembled and washed periodically. In this way, the highest level of hygiene and cleanliness is always guaranteed, a very important fact to avoid any type of contamination of the products.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>AIR INTAKE<\/span><\/a><\/h4><\/div>\nThe air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, with the recovery grids flush with the floor.<\/p>\n
<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE CLIMATIC AREAS<\/span><\/a><\/h4><\/div>\nIn industrial cured meats factories, each production department has its own specific climatic regulation. Temperature, humidity and air velocity values are constantly checked and calibrated for the particular processing needs of the product. Keyfrost, with its technical and design experience in the field of industrial refrigeration, has been able to transfer and innovate the state of the art in refrigeration systems for the cured meats industry.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>DRYING CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
The air flow laps the product at very low speed, from the ceiling of the cell towards the floor where the suction channels are positioned, also made of stainless steel and embedded in the floor, with the recovery grids flush with the floor.<\/p>\n
<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>THE CLIMATIC AREAS<\/span><\/a><\/h4><\/div>\nIn industrial cured meats factories, each production department has its own specific climatic regulation. Temperature, humidity and air velocity values are constantly checked and calibrated for the particular processing needs of the product. Keyfrost, with its technical and design experience in the field of industrial refrigeration, has been able to transfer and innovate the state of the art in refrigeration systems for the cured meats industry.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>DRYING CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
In industrial cured meats factories, each production department has its own specific climatic regulation. Temperature, humidity and air velocity values are constantly checked and calibrated for the particular processing needs of the product. Keyfrost, with its technical and design experience in the field of industrial refrigeration, has been able to transfer and innovate the state of the art in refrigeration systems for the cured meats industry.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>DRYING CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
In cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>CURED MEATS<\/span><\/a><\/h4><\/div>\nIn cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
In cured meat drying systems, the drying process consists of an initial heating and acidification phase of the product, which continues with drying until the first mold appears. When drying, which lasts between 7 and 8 days, the water loss must be as uniform as possible throughout the thickness of the dough to prevent the casing from hardening. Even in this process, which takes place in aerated rooms, the temperature must be carefully controlled (at most 18-20\u00b0C) as well as the relative humidity which will grow from a percentage of 70-75% up to \u201980-85% on the last day.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>MEAT PROCESSING<\/span><\/a><\/h4><\/div>\nIn the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
In the meat processing rooms of food companies, the climate is constantly maintained at a controlled temperature that can vary from +8\u00b0C to +12\u00b0C, paying particular attention to the comfort conditions of the operators. Air conditioning systems are adopted to prevent people from working in environments affected by cold drafts.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>RECEPTION AND DISPATCH<\/span><\/a><\/h4><\/div>\nThe reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
The reception room allows the meat to be received from the slaughterhouse and must be equipped with an opening directed outwards or in any case located in a suitable way to allow the goods to be unloaded from the vehicle directly into the raw materials room, without passing through the production laboratory. From the goods reception room there must be easy access to the cold room for storing the perishable raw material.<\/p>\n
<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>FINISHED PRODUCTS CELL<\/span><\/a><\/h4><\/div>\nThe finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
The finished products cell is the refrigerated environment where you can store finished products
\nthe preparation phase and are ready either for sale or for curing.
\n<\/p>\n<\/div><\/div><\/div>
<\/i><\/i><\/span>SALT CELL<\/span><\/a><\/h4><\/div>\nThe salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
The salting room is a temperature- and humidity-controlled cell where whole anatomical cuts can be salted
\nintended for the production of cured raw products.
\n<\/p>\n<\/div><\/div><\/div>
![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/cella_budella_01-400x400.jpg\" "\\"Cella")
<\/p>\n<\/div><\/div><\/div>![\"\"](\"http:\/\/www.keyfrost.it\/wp-content\/uploads\/KP_1080X1080-1-400x400.jpg\" "\\"Cella")
<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":11539,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-11671","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.keyfrost.it\/en\/wp-json\/wp\/v2\/pages\/11671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.keyfrost.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.keyfrost.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.keyfrost.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.keyfrost.it\/en\/wp-json\/wp\/v2\/comments?post=11671"}],"version-history":[{"count":7,"href":"https:\/\/www.keyfrost.it\/en\/wp-json\/wp\/v2\/pages\/11671\/revisions"}],"predecessor-version":[{"id":15898,"href":"https:\/\/www.keyfrost.it\/en\/wp-json\/wp\/v2\/pages\/11671\/revisions\/15898"}],"up":[{"embeddable":true,"href":"https:\/\/www.keyfrost.it\/en\/wp-json\/wp\/v2\/pages\/11539"}],"wp:attachment":[{"href":"https:\/\/www.keyfrost.it\/en\/wp-json\/wp\/v2\/media?parent=11671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}