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Meat processing machinesSmoking chambers
- Designed for thermal treatment of meat products, fish and cheese.User advantages:
- shortening of technological process
- energy saving
- minimal weight losses
- high and repeatable quality of products
- uniform temperature distribution
Construction advantages:
- stainless steel structure;
- sectional design;
- microprocessor control system;
- steam, electric, steam-electric, oil or gas power supply system;
- individual system of air circulation, heating and humidification for each section;
- high insulation properties of the chamber provided by polyurethane foam and mineral wool filling;
- the floor of the chamber made as a whole, i.e. in the tanking method;
- fixed access-way (not tilting) integrated with the floor;
- automatic washing system – makes it easy to keep clean;
- an innovative system for assembling the side walls enabling mounting the chamber in a 1600mm-wide room.
Technological processes:
- sedimentation
- drying
- drying and smoking
- smoking with smoke only
- smoking by means of smoke with steam
- cold smoking
- steaming
- venting
Air circulation system:
- each module equipped with independent air circulation system
- fresh air (or smoke) supply controlled automatically
- removing of used air
- precise control of moistening system
- unique design of air mixing chamber
- efficient heating up system
Smoke houses of special execution:
- Chambers for baking (up to 135oC)
- Smoke houses with cooling system enabling conducting processes of cold smoking
- smoke houses with dual heating system
- oil, gas, electric smoke houses with additional low steam
- chambers with the option of water spray



