MEAT AND SMOKING TECHNOLOGY • ENGINEERING

Air-conditioned chambers

Serve for technological processing of thermally non-processed fermented products with an option of usage of a staring culture GDL or for classical production of durable salamis, sausages, ham, bacon and smoked meat.

Microprocessor control of air-conditioned chambers ensures optimal course of temperature, humidity, speed and direction of circulating air, fresh air sucking and circulating air exchange.

The mode of regulation can be chosen according to:

• absolute humidity
• entalpy
• classical air-flow

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Air-conditioned smoke chambers (type KMZ xxx) Are designed especially for the first phase of fermentation (maturing, drying, cold smoke smoking).

Air-conditioned maturing chambers (type KMD xxx) Are designed for the second phase of fermentation (maturing, drying, storage).