Chambers for cold smoking of MealTech
- Customer pickup,
- Courier
- In detail
- BrandMealTech
- Country of manufacturePoland
Chambers for cold smoking of MealTech
Scope of the MealTech installations - both meat - and the fish processing enterprises. Except a standard complete set, a chamber are equipped with refrigerating units and the corrosion-proof evaporator that allows to make production as by means of smoke-cured, and to smoke a cold smoke.
Temperature range of work of the MealTech installations - +12-+100 °C.
By production of dry-cured and raw smoked sausages of a chamber are used for primary maturing and smoking. Well proved installations and on fish shops. The intensive smoke allows to receive good color and remarkable taste of fish delicacies in 3.5 - 4 hours of smoking.
All processes are completely automated. The Opilochny smoke generator works on the closed contour, is equipped with a 3-staged fire extinguishing system and control of temperature of the bringing smoke.
Releases chambers for cold smoking and maturing of "MealTech" loading to 4 carts.
Technical characteristics of chambers for cold smoking and maturing
Overall dimensions, mm width, height, depth |
Number of carts |
Electric power, KW |
Power on cold, KW |
Conditional loading |
||
fish |
sausage |
|||||
MealTech 400 |
1500х2820х2500 |
2 |
55 |
12 |
400 |
300 |
MealTech 600 |
1500х2820х3700 |
3 |
80 |
18 |
600 |
450 |
MealTech 800 |
1500х2820х4900 |
4 |
108 |
24 |
800 |
600 |
Features of production of fish cold and smoke-cured in universal heat chambers of "MealTech"
For production of fish of cold smoking of a heat chamber "MealTech" are in addition equipped with the evaporator installed between the arch and a diaphragm (under a heat chamber ceiling), and the refrigerating unit. Process of cold smoking goes in a temperature interval of 15-45 °C.
Duration of production of a mackerel of cold smoking - 4,5 hours, from them smoking - 3,5 hours. Duration of production of the bream of cold smoking - 6 hours, from them smoking - 5 hours.
Control of humidity in a chamber and temperatures in a product allows to receive low % of losses of a finished product.
The small duration of process of smoking is caused by work of a smoke generator on the closed contour, i.e. circulation of a smoke. The return smoke increases density of combustion gases in a chamber and contains a lot of moisture that promotes a high product yield.
Process of production of smoke-cured fish lasts 2-2,5 hours, depending on loading; duration of smoking makes 30 min.
For increase of % of an exit perhaps podvarivany fishes hot steam.