Smoking chambers (type UKM xxxx)
Enable to carry out automatic heat treatment of smoked products,
i.e. reddening, warming-through, drying, smoking, cooking, roasting
and showering without any additional operation.
Smoking chambers are suited for smoking of all kinds of products
as frankfurters, sausages, salamis, meat, poultry, fish, cheese, etc.
If they are equipped with an option of cooling, they enable cold smoke smoking.
The chambers are suitable for heat treatment of ham and similar products
in moulds or vapour-proof casings. They allow meatloaf and similar products roasting.
The technological process is controlled by
a microprocessor control unit.
PDF MAUTING Classic (2.3 MB)
Are characterized by the fact that circulating air distribution is provided
by the central fan, which can be located together with the heat exchanger,
change flaps, cooling, etc. on the chamber ceiling or behind the chamber itself.
PDF (437 KB)
Are characterized by the fact that circulating air distribution is provided
for each trolley separately by its own fan situated above the smoking trolley.
PDF (735 KB)
Extra options:
- pneumatic door opening
- facility of the hanging rail for hanging cages.
- tunnel version of the chamber with doors on both sides
- additional heating for roasting
- change flaps
- open door signalling
- transport system for trolley shift
- integrated showering
- cooling system for cold smoke smoking
- catalyst for waste smoke elimination
- integrated floor outlet for waste water drain-off
- light signalling of the chamber operation
- touch screen regulator
- various options of smoke generator location
Chamber door
Standardly: one-fold hinged door, manually open
On the requirement:
- two-fold
- two-fold with pneumatic opening
- swing-up - type Guillotine
Heating
- electric
- steam
- gas
- with heat exchanger
- open system
- oil
- combined
Universal smoking chamber enabling reddening, warming-through, drying, smoking,
cooking and roasting of all kinds of smoked and meat products in a semiautomatic
mode. It is designed for canteens, restaurants and small meat processors.
Extra options
- glass door
- showering
- cooling for cold smoke smoking
- positioning on mobile wheels
- integrated washing system
PDF UKM Junior (546 KB)
Is designed for production of meat products in small plants, canteens and restaurants.
- Provides automatic thermal treatment of smoked products as reddening,
warming- through, drying, smoking, cooking and baking.
- It is suited for smoking of all kinds of products, e.g. frankfurters, sausages,
salamis, meat, poultry, fish, cheese, etc.
- It is suitable for smoking of products in both the natural and artificial casings.
- The smoking chamber with cooling enables cold smoke technology.
- It is sufficient for thermal treatment of ham and similar products in moulds
or vapourproof casings. It facilitates meatloaf roasting.
- Perfect construction provides for ideal insulation, consistence and long lifetime.
- The core temperature sensor is an integral part of the chamber.
- Humidity is read by means of a psychrometric sensor.
- It allows a thermal process to be made in accordance with the “Delta-T” method
suitable mainly for ham cooking.
- Air circulation inside the chamber is supported with a high-efficient fan with 2850/1450 rpm.
- Electric heating.
- The smoking chamber is equipped with automatic washing system.
Microprocessor control system
guarantees the automatic operation of the whole technological process.
- The standard chamber is fitted with the ADITEC MIC 2510 regulator
with the memory for 99 programs each having up to 20 steps.
- VisuNet program enables data collection and evidence.
The smoke generator is integrated into the door
of the chamber. The following components are part of the smoke generator:
the fresh-air flap, the smoke flap, the heating element, the smoke temperature sensor,
the smouldering temperature sensor and the wooden chips container.
Smoke is generated by smouldering of wooden chips made of hard wood with
the regulated air access. The ignition is made electrically.
The whole process of the smoke generation is controlled by the microprocessor.
PDF UKM COMPACT (674 KB)
Serves for automatic control and regulation of:
- smoking chambers
- cooking chambers
- baking chambers
- chilling chambers
- air-conditioned chambers
- boiling kettles
Serves for smoke generation for smoking chambers and air-conditioned smoke chambers.
- Wooden-chip (VK xx) – the smoke is generated by glowing of wooden chips
- Friction (FVK xx) – smoke is generated by wood block friction on a specially constructed cylinder
- Steam (PVK xx) – smoke is generated by superheated steam passage through wooden chips
- Liquid smoke applicator (TKVK) – smoke is generated by liquid smoke atomization by a special nozzle with help of compressed air
Serves for elimination of all solid, gas and aromatic particles contained in the waste smoke.
- Electric catalyst (type KAT-E -1) – is integrated in the smoking chamber and the smoke is burnt by passage through a special insert with platinum layer heated on the required temperature.
- Small gas catalyst – is designed for elimination of smoke from one smoking chamber by burning of the smoke rest in a special chamber by means of a gas burner.
- Combined gas catalyst – is designed for elimination of smoke from several smoking chambers by burning o the smoke rest in a special chamber by means of a gas burner.
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MEAT AND SMOKING TECHNOLOGY • ENGINEERING 