SMOKE HOUSE

Designed for thermal treatment of meat products, fish and cheese.

Designed for thermal treatment of meat products, fish and cheese.

User advantages:

  • shortening of technological process
  • energy saving
  • minimal weight losses
  • high and repeatable quality of products

Construction advantages:

  • stainless steel construction
  • modular construction (joined panels making up a module)
  • possibility of joining numbers of modules
  • microprocessor control system
  • power supply: steam, electric, electric-steam, oil or gas
  • individual air ventilation system with heating and moistening for each module
  • machine aggregate placed on the top of the smoke house
  • each module equipped with a separate washing system
  • efficient thermal insulation
  • house doors equipped with locks with possibility of opening from inside (left or right side)                    

Technological processes:

  • sedimentation
  • drying
  • drying and smoking
  • smoking with smoke only
  • smoking by means of smoke with steam
  • steaming
  • venting

Air circulation system:

  • each module equipped with independent air circulation system
  • fresh air (or smoke) supply controlled automatically
  • removing of used air
  • precise control of moistening system
  • larger air circulation space
  • unique design of air mixing chamber
  • efficient heating up system

Smoke houses of special execution:

  • Chambers for  baking (up to 135oC)
  • Smoke houses with cooling system enabling  conducting processes of cold smoking

Additional Info

  • Height (cm):
  • Lenght:
  • Depth (cm):
  • Weight (kg):
  • Extension size (cm):
  • Supply:
  • Consumption (Kw/h):
  • Work cycles:
  • Compressed air power:

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