Smoking-and
cooking equipment

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