maturation smoking chamber / air conditioned / meat / for the food industry

The KMZ air conditioned cold smoke pre-maturing, maturing and curing units are designed for the first fermentation phase of thermally unprocessed durable meat products. They are suitable for fermented products with starter culture and also for GDL or classic production of durable salamis, sausages, ham, bacon and smoked meat.

- The air-conditioned chambers provide the processes of warming-through, activation of fermentation, maturing, drying and cold smoking.
- The air conditioned chamber ensures the optimal flow, speed, direction and renewal of circulating air which are the basic assumptions for obtaining uniform distribution of temperature and humidity in space.
- They are designed for temperature range of 18 ? 30 ?C at regulated humidity in the range of 65 ? 95%, in case of humidification by means of steam up to 98%. The dehumidifying capacity at the standard unit amounts 3% per 24 hours on the average according to the type of product, casing and manufacturing technology.
- The air conditioned chamber is aimed at the plant economics and cost reduction.
- The user type unit is concerned which satisfies the process conditions of most commonly manufactured durable thermal processed and unprocessed products. All the components are designed with respect to minimal pressure loss in the whole technology.