The CLIMAjet line includes fermentation room systems, cold smokehouses, maturing, drying and storage rooms, designed to produce all types of fully dry-cured and semi-dried fermented products like salami, and fully-dried, shelf stable products such as beef jerky and snack sticks. The line also includes the CLIMAjet defrosting chambers, which are designed to convert frozen raw materials to defrosted, production-ready raw material within 16-18 hours, with minimal electrical and water costs, and with typical shrinks as low as 0.5 to 1.5%!