This chamber is ideal for the reasearch and development testing of the cold meats industry. It carries all the features of the bigger chambers. It is made of stainless steel and it is insulated to prevent heat loss. Electrical resistances are used for the heating of the chamber and the air is circulated with a stainless steel fan. Exchange of air is done via electro-pneumatic systems. A smoke generator is there to create smoke when needed.
Its operation is completely automated. It is performed by a micro-proccessor which can can store up to 100 programs. Each program is capable of performing all "steps" of the cold meats production (Drying-smoking-boiling-"shower"-cooling).
There is an electrical compartment which includes the control panell as well as all the nesseccary equipment for the control and safe operation of the chamber. Alarms will give us notice if something is wrong.
There is a temperature sensor for the core of the product as well as humidity sensors.
Dimensions: 800X670X2100mm (LxWxH)
Power: 10 KW.
Capacity: 60Kg of sausage in approximately two hours