Meat cooling chamber ZKM

more info •the chamber ensures an intensive cooling of meat products after heat treatment (reduction of weight loss and longer durability) •a rapid transition over a critical temperature that contributes to the microbial safety of the product •the products are cooled by water spray and by the intense flow of circulating air, or just by air •sophisticated construction provides perfect insulation without thermal bridges, stiffness and long life •the technological process of cooling is controlled by a microprocessor control unit, according to the set program •it is possible to choose a number of variants to meet the needs of each customer •tie chambers are designed with special regard to customer requirements Chamber use: • The chilling chamber enables the intensive chilling of smoked and similar products after thermal processing • The working process of chilling is controlled with the microprocessor control unit and is carried out in in several program phases: • Chilling by means of water shower with intensive air flow. This phase is in progress up to the core temperature of the product of 35°C to 30°C. The shower can work in intervals. • Chilling by means of air flow with temperature of 0°C to 5°C. The product is cooled down on the required temperature which can drop below +8°C and then it is surface-dried.