Kide drying and dry-ageing equipment

Drying and dry-ageing equipment for meat and cheese

Drying and ageing ham, sausages and cheese requires precisely controlled temperature, humidity and air movement. Kide drying and dry-ageing equipment turns this into a controlled process – from a small mini dryer for a restaurant or butcher's shop to an industrial drying room. The equipment is installed on a Kide room made to the required size.

Range

• Mini dryers – Kide EMS, Kide KSP – for restaurants, butcher's shops and small producers.
• Industrial – Kide KSJ, KSC, KSQ – drying and dry-ageing equipment for production, with even air distribution.
• Rooms – rooms made to your project

Frequently asked questions

What can be made with Kide dryers?

Dry-cured hams and sausages, dry-aged meat and cheeses – each can have its own temperature and humidity programme.

Does the dryer need a separate room?

Yes, the unit is installed in an insulated room. We make the Kide room to the required size.

Ask for a quote – we'll help you choose the right drying solution and take care of installation and maintenance.