One of the most important phases in the drying of tomatoes is salting. It has always been done by hand, in a coarse way and without precise criteria, with the final quality not always living up to expectations.
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From now on, salting can be carried out in a uniform and precise manner thanks to an automatic system dosing perfectly and without any operators in contact with the salt, perhaps working under high summer temperatures, for hours and hours. This results in superior quality not only in terms of drying, but also in the colour of the tomatoes.
Hand salting system
"The machine is an evolution of what was already achieved a few years ago," says the designer and manufacturer Aurenzo Bagioni "and it was born from a specific need of producers of dried tomatoes. The employees spend hours and hours with a sieve in their hands to spread the salt on the long tables on which the tomatoes are placed while drying.
Automatic precision salting system
"The problem with hand salting is that there is no uniformity. Salt can fall unevenly, with greater concentration in some parts and deficiencies in others. Operators must also protect themselves from salt itself, which, if in contact with the skin for many hours, can cause problems".
Bagioni: "For this reason, we have created a specific machine capable of distributing the salt in a completely homogeneous way, to obtain a final product of superior quality".
Precision salting system with "Bagioni" machine
In principle, the tomatoes are dried for 40 days, from mid-July onwards. "Our machine is used to wet the product by spraying it with clean water and, immediately afterwards, the salt is distributed and adheres uniformly, thanks to the water sprayed. In this way, less salt is used and a better result is obtained, because the uniformity of the distribution keeps the colour of the raw material unchanged". The machine runs on batteries and is fully automatic.