Equipment for smoke conditioning ripening maturing Kerres

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Equipment for smoke conditioning ripening maturing Kerres

Daily high performance included

Kerres equipment for conditioning add value to your meat, fish, cheese or sausage products fully automatic and especially smooth. Through the uniform conditioning of the product their natural taste and the food colour remains perfectly as it should be. The innovative Kerres technology provides this, with controlling the ripening process precisely and product related - for constantly high product quality in each production cycle

Exactly your choice

Kerres equipment for conditioning are designed and fabricated individually for our customer, size and function are determined corresponding to your requirements. Like this you get exactly the adequate equipment for your needs

  • flexible size from 1 up to 150 trolleys
  • half and fully automatic cleaning system
  • all common energy suitable for heating and cooling

Plus points for high quality

  • Constant quality through uniform air circulation and drying trolley charge follow up
  • Robust construction out of high
  • environmental friendly use  
  • High security standard            
  • Short processing times
  • User friendly application and user guide in all common languages
  • Minimum-maximum control of all parameters
  • User friendly cleaning and service
  • Servo reversair technology
  • frequency motors
  • Pc-connection
  • large variety of visualizing possibilities as e.g. parameter documentation, charge and user control charge follow up
  • Standard energy stop provides a quality stainless steel
  • Minimum energy consumption
  • For floor passable trolleys or for overhead-rail trolley-system 

For conditioning and cold smoking of  sausage products, hams, meat, fish or cheese

  • circulation mixing unit can be placed in. behind or on top of the processing room
  • steam generation through the humidity of the product itself and also through electrical steam generation, low pressure steam or water injection via nozzles
  • step less speed control of the fan: air speed from 0.5 m/s - 15,0 m/s
  • step less control oft the changing flap motor
  • fully automatic outside air conditioning
  • cleaning through high pressure pump
  • large variety of smoke generators

Option

  • use of heat coming out of the cooling machine through installation of a additional heat exchanger
0.00 KZT

For ripening/fermenting, drying, smoking and conditioning of raw sausage products, hams, meat, fish or cheese

  • circulation mixing unit can be placed in. behind or on top of the processing room
  • steam generation through the humidity of the product itself and also through electrical steam generation, low pressure steam or water injection via nozzles
  • step less speed control of the fan: air speed from 0.5 m/s - 15.0 m/s
  • step less control oft the changing flap motor
  • fully automatic outside air conditioning
  • cleaning through high pressure pump

Option

  • use of heat coming out of the cooling machine through installation of a additional heat exchanger
0.00 KZT

Equipment for after conditioning and ripening/maturing for conditioning and storing of pre-conditioned product:

  • unique 30 air circulation mixing unit can be placed in. behind or on top of the processing room
  • steam generation through the humidity of the product itself and also through electrical steam generation, low pressure steam or water injection via nozzles
  • step less speed control of the fan: air speed from 0.5 m/s - 3.0 m/s
  • step less control oft the changing flap motor
  • fully automatic outside air conditioning
  • cleaning through high pressure pump

Option

  • use of heat coming out of the cooling machine through installation of a additional heat exchanger

Advice for the practice: equipment for after conditioning should generally be 3-4 times bigger than the equipment for conditioning with smoke or the equipment for pre-conditioning.

 

0.00 KZT