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
Construction advantages:
- stainless steel construction
- modular construction (joined panels making up a module)
- possibility of joining numbers of modules
- microprocessor control system
- power supply: steam, electric, electric-steam, oil or gas
- individual air ventilation system with heating and moistening for each module
- machine aggregate placed on the top of the smoke house
- each module equipped with a separate washing system
- efficient thermal insulation
- house doors equipped with locks with possibility of opening from inside (left or right side)
Technological processes:
- sedimentation
- drying
- drying and smoking
- smoking with smoke only
- smoking by means of smoke with steam
- 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
- larger air circulation space
- 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