Meat and Cured Meats: Take Control of Your Production
An air-handling and ventilation solution designed specifically for the meat processing and cured meat industry
An up-to-date food industry
Market evolution demands putting the product back at the center of concerns. Environmental respect becomes an absolute priority for your industry. At Soteck-Clauger, we respond to these challenges with comprehensive and innovative solutions:
- Safe products through complete control of hygiene conditions;
- Energy consumption optimized up to 45%;
- Reduced environmental impact of your processing plants.
Your partner for modern, responsible production.
The Right Atmosphere for Your Meat and Cured Meats
Our ventilation solutions for meat processing and curing meet production, quality, and energy efficiency requirements. They combine needs analysis, control of technical parameters, equipment integration, and optimization of operating conditions. This approach allows us to tailor solutions to your site’s processes, volumes, production areas, and priorities.
Our unique expertise combines food safety, energy efficiency and respect for the environment. This integrated approach transforms your regulatory constraints into competitive advantages.
We support the meat, charcuterie and cured meats industries in their drive towards operational excellence. Our secure, eco-friendly solutions meet the most stringent standards. Industry leaders choose us for this global vision of their production.
Specific know-how for each trade
We develop solutions tailored to each processing sector:
- Slaughterhouses: controlled slaughter halls, maturation and freezing;
- Charcuterie: ISO 5-7 clean rooms, rapid cooling, stiffening;
- Cured meats: complete ham and sausage processes (salting, drying, aging).
Controlling air flow, temperature and humidity guarantees optimum quality and yields.
Eco-responsible technologies for sustainable factories
We integrate innovative solutions to limit your environmental impact. Recovering and reusing waste heat considerably reduces your consumption.
Odor treatment improves the social acceptability of your operations. The use of natural fluids NH3 and CO2 reduces your carbon footprint. This comprehensive approach generates energy savings of up to 40%, while respecting the environment.
Intelligent performance management
Our support goes beyond equipment to optimize your entire plant. Thanks to our advanced digital tools, you can monitor your efficiency in real time. Continuous analysis of your data guarantees a lasting reduction in consumption. We contractually commit to your multi-year energy performance. This 360° vision modernizes your installations, guaranteeing safety, performance and durability.
Compliance + Energy Efficiency:
Our airflow audits certify your system in accordance with Canadian standards while identifying energy savings. One audit, two measurable benefits.
Practical solutions toyour operational challenges and questions
In meat processing and curing facilities, each curing room, cold storage room, and aging room has its own specific requirements for temperature, humidity, and airflow. Here, our specialists address the questions most frequently asked by production and maintenance managers: humidity control, odor reduction, condensation in cold zones, and heat recovery.
1. How can air control be optimized in meat and cured meat processing plants?
You can’t correct an environment you haven’t measured. So everything starts with the actual conditions recorded on-site: temperatures, humidity, and air velocities—zone by zone—during the hours when production is actually underway. From the butchery to the hanging stations, including the drying rooms, the cold storage room, and the aging room, each room has its own function, thermal load, and expected outcome: a single system cannot serve them all.
Our airflow management audits assess the system’s compliance with Canadian standards, identify deviations zone by zone, and quantify the potential energy savings.
2. How can you optimize ventilation in a curing room?
A curing room is controlled by the three factors of temperature, relative humidity, and air velocity, from salting through drying to aging. First, the actual loads, cycles, and air mixing rates are analyzed, and then the airflow distribution is adjusted to eliminate dead zones. Airflow through fabric ducts distributes the air without disturbing the products, ensuring the safety of the entire ham and sausage production processes.
3. How can you optimize humidity in a deli?
In the deli industry, humidity is controlled using cold, not against it. We combine ISO 5 to 7 cleanrooms, rapid cooling, and firming to maintain stable conditions after cooking. Controlling fresh air intake, pressure differentials between zones, and defrost cycles minimizes fluctuations in humidity. The result is consistent quality from one batch to the next and improved shelf life.
4. How can odor treatment during meat processing at a meat plant be optimized?
A complaint from a neighbor costs more than a well-designed exhaust system. We treat odors at the source first: range hoods and extraction arms above stoves, melting tanks, and cutting stations, with sufficient extraction rates to prevent odors from escaping into the surrounding air.
Next comes the pressure cascade between the contaminated and clean zones, followed by treatment of the exhaust air—which may involve scrubbing, activated carbon, or biofiltration, depending on the nature of the compounds. The system is sized based on the measured flow rates and the actual discharge height.
You reduce perceived discomfort without wasting energy on excessive ventilation.
5. How can you reduce condensation in cold areas?
Condensation never occurs by chance: it results from temperature differences between areas and poorly controlled air movement.
First, we measure the airflow speeds at the points of contact with the products and the airflow between the cold room and adjacent areas; then we adjust the air distribution to eliminate cold spots. A well-designed air distribution system using fabric ducts distributes air throughout the entire length of the room, without direct airflow onto the meat or drafts blowing on the operators’ backs. Your surfaces stay dry, your hygiene inspections go more smoothly, and your products stay fresh longer.
6. How can heat recovery be optimized?
Recovering and reusing waste heat significantly reduces energy consumption at a meat processing plant. Heat from NH₃ and CO₂ refrigeration systems is used to preheat water, fresh air, or process systems.
Our Hi-PAC 85 and R1233ZD industrial heat pumps take energy recovery a step further. Combined with other measures, this comprehensive approach delivers energy savings of up to 40%.
7. Where should you start when modernizing a factory's ventilation system?
Rarely does it involve a complete overhaul; more often, it takes just one day of measurements.The no-obligationFlash Energy Audit quantifies your energy losses, potential savings, and available grants.
You’ll walk away with a step-by-step plan: deployment, control, automation, and then real-time monitoring in MyPortal3E. As an energy-efficiency services company, we are contractually committed to delivering the promised performance.
8. What goes well with cured meats from Quebec and Eastern Canada?
We are Soteck Clauger, a Quebec-based company founded in 1993 in Victoriaville, with offices in Montreal and Trois-Rivières, and a subsidiary of the Clauger Group since 2019.
More than 110 experts serve Quebec and Eastern Canada, covering everything from air handling to industrial refrigeration. In the event of a breakdown, a technician will arrive on-site within 4 hours—we’re available 24/7.
Control the air to ensure the safety of your products, processes, and performance
Controlling temperature, humidity, and air velocity plays a direct role in the quality of meat products, meat preservation, and the stability of your processes. From the butchery to the hanging stations, including the drying rooms, the cold storage room, and the aging room, each area requires a system tailored to its function, capacity, and desired outcome.
A well-designed air distribution system using fabric ducts helps distribute air more evenly, minimize condensation, improve staff comfort, and maintain controlled conditions without disturbing the products. This approach also contributes to better product preservation, while reducing temperature variations and unwanted air movement.
By carefully analyzing airflow, usage patterns, and production constraints, you can develop a ventilation strategy that aligns with your health, energy, and operational goals. The challenge is not simply to increase ventilation, but to ventilate effectively—in the right places and according to the actual needs of your meat processing operations and the ventilation requirements of your curing and salting rooms.