Meat smoking chambers with gas and liquid-fuel heating prefabricated
are designed for thermal processing of meat products, i.e.
colouring, drying, smoking with liquid smoke (as an option), cooking and baking.
in a single cycle without additional manipulation (e.g.: roast beef,
carbonnade, neck, beef, sirloin, baked, fried sausages and
sausages and sausage products, scampi, meat, poultry, etc.). The chamber has: internal working volume (working chamber) heating, circulation and air distribution systems, providing
uniform distribution of heat and liquid smoke throughout the volume of the working chamber.
chamber, the mechanism of rotation of the rack trolley, including a turntable with a rotation drive, a system of supply and a system of rotation.
rotation drive, a system of water supply and distribution to create the required
humidity in the working chamber, a system for washing the chamber and the heat block, a system for preparing and distributing compressed air, a power electrical equipment cabinet with an integrated electronic control panel.
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