November 20, 2014
Sanitary Design Industries’ new technology for environmental controls in aging, curing rooms for food 

St. Louis-based Sanitary Design Industries LLC (SDI) has spent the last two years developing a breakthrough technology that maintains precise vapor pressure and temperatures in cheese caves and other aging and drying and curing environments. SDI’s OEM design allows control of the environment based on one simple but important principle: The only way to control humidity is to control the temperature and the dew point.


This new system allows maintenance of consistent temperatures and relative humidity levels within tight limits.“The technology was developed because many existing aging rooms are not capable of creating the required temperature and humidity conditions due to their fundamental design. Most refrigerant based cooling systems tend to remove excessive moisture, and this overly dry air has a negative impact on the natural food products. This dry condition retards rind flora growth in cheese and retards the aging process in general,” explained SDI President, Neville McNaughton. “For our customers this means consistent growth of surface micro flora and less growth of unwanted micro flora, lower spoilage rates, optimum aging times and increased revenues,” he added.


“Charcuterie is especially sensitive to the aging environment, and the dynamic nature of the SDI controls addresses issues of batch variability and seasonality,” said McNaughton.

SDI’s environmental control system was developed by McNaughton and engineer, David Sandelman, to create a flexible, affordable system that works with chilled water or refrigerant. The controls are designed to be easily installed in both new and retrofit applications, and come pre-programmed with a simple touch screen that displays the environmental conditions at all times. The SDI control can replace up to three conventional controls and comes equipped with auxiliary outputs for a supplementary humidifier and heater when required.


SDI Controls are designed to work in any food processing environment that requires accurate and reliable control of temperature and relative humidity: cheese aging rooms, meat aging/curing rooms, cutting rooms, production spaces, chocolate/candy kitchens, storage coolers, sprout rooms/greenhouses and animal fodder rooms. A basic retrofit control kit starts at approximately $4,000. The Controls technology interfaces easily with other SDI equipment solutions such as stainless steel air handlers, specialized coils, and air management systems with food grade, anti-microbial fabric duct.


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Industry News and SDI in the Press

Sanitary Design Industries

PO Box 190511

St Louis, MO 63119

Phone: 314-517-4397

Fax: 314-647-5361

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Cheese Market News - Interview With Neville McNaughton

May 2016  St. Louis-based Sanitary Design Industries LLC (SDI) has developed
a breakthrough technology to maintain precise vapor pressure and temperatures in cheese caves and other aging, drying and curing environments for a better, more uniform product.


The SDI control uses patent-pending technology and high-quality sensors to maintain constant dew point and dry bulb in aging, drying and curing rooms, McNaughton says. He notes that humidity is not easily controlled but is made up of two things— dew point and temperature. “By controlling the dew point and temperature, we can better control the
conditions for the cheese to dry and age as we prefer,” he says. “A more uniform product leads to better mouthfeel and flavor release.”


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November 30, 2016

NEW TECHNOLOGY FOR MEAT AGING ROOMS
Sanitary Design Industries Offers Innovative Solution for Charcuterie Industry


Sanitary Design Industries LLC(SDI), long known for their expertise in the cheese industry, with over one hundred installed systems in North America, is now offering the  "XM" Control System designed uniquely for the meat industry. The  SDI XM System utilizes a patent pending technology that is based on one simple but important principle: The only way to maintain consistent control of an aging room is to control two variables that result in optimal conditions - Temperature and Dew Point. Unlike typical systems that operate in an on/off fashion, the SDI XM System modulates, keeping the room in constant control.


The SDI XM Control System allows for constant control of temperatures and relative humidity within tight limits. The technology was developed to address the fundamental issue that many existing aging rooms are not capable of creating the required temperature and dew point conditions due to their basic design. Most refrigerant based cooling systems are designed to remove excessive moisture, and this creates overly dry air. "These kinds of conditions will have a negative impact on meat, cheese or any natural food product" explained SDI Founder, Neville McNaughton. "When we understand the physics and the actual science behind aging we are able to adapt our Aging Room Controls to meet the unique needs of aging meats like Prosciutto and Salami. Charcuterie is especially sensitive to the aging environment, and the dynamic nature of the SDI Control addresses issues of batch variability and seasonality. For our customers this means consistent growth of surface micro flora and less growth of unwanted micro flora, lower spoilage rates, optimum aging times and increased revenues," he added.


The controls have already been installed in several meat processing facilities with successful results. "I am pleased to see that level of control" said Barret Klein owner of Kline Smokehaus in Austin, TX. At Salume Beddu in St Louis, MO, owner Mark Sanfilippo said "Neville and his team at SDI have put together a control system that frankly works better than any we've used in the past. I really appreciate the ability to micro control virtually everything about the conditions of my cure room. They offer responsive assistance and have worked with us to make sure that the system is working at its optimum functionality and is meeting our needs. I highly recommend this system for meat processors who need more control over their cure room environments." Rui Serra of Corte's Famous in Newark, NJ told us "Before installing these controls, we just could not get our rooms to the right humidity and temperature. We are very pleased with the controls and are getting the settings we need to achieve consistently."


SDI's XM Control System was developed by McNaughton and engineer, David Sandelman, to create a flexible, affordable system that can be paired with the complete line of SDI Sanitary Air Handlers or used as a retrofit on most existing systems. The SDI Control Systems are designed to be easily installed and come pre-programmed with a touch screen that displays the environmental conditions at all times.


SDI Control Systems are designed to work in processing environments that requires accurate and reliable control of temperature and relative humidity: cheese aging rooms, meat aging/curing rooms, cutting rooms, production spaces, chocolate/candy kitchens, storage coolers, grow houses and animal fodder rooms. A basic control kit starts at approximately $4,000. The Controls technology interfaces easily with other SDI equipment solutions such as stainless steel air handlers, specialized coils, and air management systems with food grade, anti-microbial fabric ducts.