Conditioning | smoking rooms

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Conditioning | smoking rooms

GENERAL TECHNICAL DATA
Capacity up to 30 trolleys
Temperature range +10 +40 C
Relative humidity From 80% to 95%
Heating energy Warm water
Electricity
HP or LP steam
Coolant agent Freon / Frigen
Ammoniak
Cold brine, glycol. R 64

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

 

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