Maturation smoking chamber KMZ

meatair conditioned

more info •KMZ smoke ripening chambers are designed for the first stage of fermentation in non-heat-treated meat products •they are suitable for fermented products with starter cultures, for GDL technology or for the classic production of durable sausages, ham, bacon and smoked meats •they can be equipped with electric, steam or hot water heating •The cooling heat exchanger can work with different types of freon, antifreeze, or ammonia •They are equipped with an advanced control system that ensures perfect control of the ongoing process at any time by the using the principle of absolute humidity and enthalpy of outdoor air •thanks to the physical principles of absolute humidity and enthalpy, an excellent economy of operation is ensured using only the necessary amount of energy •The possibility of alternating air flow (DAF1 and DAF2) increases the uniformity of the product and reduces the risk of surface overflow. As a result, the process can be safely accelerated up to 20% •The chamber is always designed according to specific customer requirements Chamber use: • The air conditioned smoke pre-ripening and curing units are designed for the first phase of fermentation of thermally unprocessed meat products. • They are applicable for fermented products with starter culture. • They are suitable for technology with GDL or conventional production of durable salamis, sausages, ham and smoked meat.