Meat Curing & Dairy – Precision Aging Control
The Problem:
In artisanal meat and cheese production, improper environmental control during the curing process is a critical risk. Excessive dryness can lead to "hard crust" formation (case hardening), which traps moisture inside and causes spoilage, while incorrect humidity levels can trigger the growth of toxic molds, resulting in massive product loss and compromised food safety.
Solution with GUBELOG-01:
The GUBELOG-01 utilizes its 8 high-precision 12-bit analog inputs to simultaneously monitor temperature and humidity probes distributed throughout the curing room. Its industrial-grade IPX8 protection ensures reliable operation in the high-humidity environments typical of cheese and salami aging. By using the AI engine, the system can approximate the Dew Point in real-time to detect condensation risks on product surfaces before they occur
The "AI Analyst" Plus:
The AI Analyst goes beyond basic monitoring by calculating the Aw (Water Activity) index—a key indicator of product stability. It performs "Autonomous Data Auditing" to identify trends that lead to quality defects. Instead of simple alarms, it provides predictive insights, such as: "Humidity trend suggests a 5% increase is required to prevent surface hardening and ensure uniform maturation".
Contact
PHONE
info@gubellinielectronics.com
+39 3479200208
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GUBELLINI s.a.s. di Diego Gubellini & C.
Via Euridia Bergianti 10B 40059 Medicina BO Italy
P.I. IT03466001207
+39 3801978288