Making Salami on a Large Scale

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Making salami on a large scale takes precision, dedication and Frigomeccanica

If you are making salami, you know how many hours go into a single recipe. Adjusting salt content, changing spice ratios and finding the right starter culture, all add up quickly. However, once the salami maker moves to the next level of production, a custom room is needed. Consequently, it’s very easy to become frustrated designing a room that fits all your specific needs.


  • How many different products do i want to make?
  • Do i need to bring water to the room?
  • How much of each product am i going to make?
  • Do i have a nearby drain to connect to?
  • How many rooms do i need to make all this product?
  • Where will the condensing unit go?
  • How do i configure the system to fit into a limited space?
  • Do i need a clean room?

and the list goes on.

Martini Equipment has been designing and installing custom rooms for 25 years

Since 1995, we have partnered with Frigomeccanica, Italy’s leader in medium to large custom systems. Located in Parma, the home of the famous Prosciutto di Parma and Parmigiano-Reggiano. Their know-how for building fermenting, drying and curing/aging rooms dates back to 1962. This results in many countries adopting their technology worldwide.

Since the mid 90’s, we’ve been helping clients throughout the America’s and installing over 50 rooms. Some started with a medium size room and others added to an existing one to increase production.

Our specialists will work closely with you, to understand the scope of your project and calculate the ideal system. Once in place, we can help with specific production information, with our access to leading industry consultants. Regardless of your product of its quantity, we can create the perfect solution for all your needs.