Fish smoking chamber UKM Junior

meatfor cheesecold

more info •The UKM Junior universal chamber is suitable for small businesses, large kitchens and restaurants •Easy operation and connection •Simple and fast operation with low power consumption •Air circulation is provided by a powerful fan •The chambers are suitable for processing all kinds of sausage products such as sausages, meats, poultry, fish and cheese •The chamber can be modified to work on grates and when using cold smoke •The technological process of heat treatment is controlled by a microprocessor control unit, according to the set program Chamber use:  The Junior smoking chamber enable to carry out the semi-automatic thermal processing of smoked meat products like warming-through, reddening, drying, smoking, cold smoking, cooking and baking up to temperature of 100°C.  They are suitable for smoking of all types of smoked products like frankfurters, sausages, knackers, salamis, meat, poultry, fish, cheese etc.  It is suitable for smoking of products in in natural or artificial casings.  It enables to roast meatloaf or similar products  The chamber can be used for cold smoking provided it is equipped with cooling. Main advantages and assets:  Perfect construction secures the ideal insulation, rigidity and long life of service and provides the optimal size of working interior.  The chamber is made from stainless material satisfying requirements of food industry.