Proper ventilation in cured sausages is essential to preserve quality, safety, texture and flavour, and to ensure that the products comply with food industry regulations and standards.

1. Maintains texture and flavour: Proper ventilation helps preserve the texture and flavour of cured meats by preventing them from becoming moist or too dry.
2. Controls odours: Ventilation allows unwanted odours to dissipate, which helps maintain the purity of the flavour of the sausages and prevents the absorption of external odours.
3. Extends shelf life: By controlling humidity and preventing mould growth, ventilation helps to extend the shelf life of sausages, reducing waste and costs.
4. Meets food safety regulations: Many food safety regulations require food to be properly ventilated to ensure quality and safety.
5. Preservation of the mould layer on specific sausages: In the case of sausages such as fuet, which develop a mould layer on their surface as part of their maturing process and characteristic flavour, ventilation is essential. Hermetically covering them can cause the mould to die, negatively affecting their distinctive quality and flavour. Proper ventilation allows this mould layer to develop and contributes to the authenticity of the product.
6. Control of the curing process: Controlled ventilation is essential for the curing process of sausages, allowing the gradual evaporation of moisture and ensuring that the product reaches the right maturity.
7. Reduced risk of spoilage: In a hermetically sealed environment, the development of micro-organisms and undesirable chemical reactions can be accelerated, increasing the risk of product spoilage.
8. Facilitates ageing: Adequate ventilation is crucial for the proper ageing of cured sausages, allowing flavours to develop optimally.
9. Compliance with culinary traditions: In many culinary traditions, ventilation is a key element in the cured sausage curing process, contributing to the authenticity of the products.
10. Adherence to quality standards: In the food industry, humidity control and ventilation are essential aspects of meeting food safety and quality standards.

The Macroplat machine is a valuable investment for a cured meat company because of its ability to optimise the packaging process and preserve product freshness. It enables compliance with quality and food safety regulations, reduces waste and operating costs, and improves product presentation in the marketplace. In addition, its versatility and ability to adjust ventilation make it an essential tool for business efficiency and sustainability.

• Optimisation of the packaging process: The Macroplat automates and streamlines the sausage packaging process, increasing production efficiency and reducing labour times.
• Precise ventilation control: The machine allows the size of perforations in the stretch film to be adjusted, ensuring precise, customised ventilation.
• Reduced operating costs: The Macroplat minimises the cost of packaging material and reduces the need for labour, which improves the company's profitability.
• Improved transport safety: The Macroplat provides effective load securing, which contributes to transport safety and prevents product damage.
• Versatility in packaging: The Macroplat allows the application of standard film, macro-perforated film and banded film, adapting to different packaging needs.