Chilling chambers are intended for the industrial production for intensive cooling of smoked meat products, smoked fish and similar products after a thermal processing.

• Mauting chilling chambers are intended for the industrial and craft production.
• They enable to carry out the intensive chilling of smoked meat and similar products after the thermal processing.
• The intensive chilling reduces the weight loss against a conventional cooling and ensures a rapid transition through the critical temperature range (+40 °C to - + 15 °C) when the highest growth of germs occurs, prolongs a durability and keeping quality of products, enables the immediate expedition and packaging which results in saving the cold and storage area.
• The chilling chamber uses the control system which enables the selection of its own program and the full control over the technological process and this way provide the automatic process run.
• The piercing sensor serves for recording the product core temperature.
• The chilling process proceeds in the following program phases: - chilling by the water shower with the intensive air flow (up to the product core temperature of 30-35 °C) - chilling by the circulated air flow with the temperature of 0 -5 °C§The perfect construction provides the ideal insulation, rigidity and long operating life.
• The air circulation inside the intensive cooling chamber is provided with a powerful ventilator the amount of which follows the number of trolleys.
• The chilling chamber is provided with a water distribution for showering.
• The piercing sensor serves for recording the temperature in the product core.
• The chilling chamber has been made of the stainless nickel chrome steel with ground surface or pickled surface treatment.