Conditioning | ripening | maturing rooms KERRES

Main | Meat and fish production |Sausages production | Conditioning | ripening | maturing rooms KERRES

Conditioning | ripening | maturing rooms KERRES

GENERAL TECHNICAL DATA
Capacity up to 120 trolleys
Temperature range 0 - +20 C
Relative humidity From 76% to 80%
Heating energy Warm water
Electricity
HP or LP steam
Coolant agent Freon / Frigen
Ammoniak
Cold brine, glycol. R 64

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

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.

 

Options Description
Recirculation of hot air use of heat coming out of the cooling machine through installation of a additional heat exchanger
г. Алматы