Characteristics:

- Forced closed air circulation inside oven

- Air heated up to 250˚C

- Controlled change of heated air humidity. This ensures the products are not overly dried

- Fully automatic control of the technological processes

- Electric and pneumatic systems for controlling executive devices

- The chamber is designed to be loaded using roast meat and giblets

carts with the following maximum dimensions: 1000 x 1000 x 2000 (mm)

- Even baking is ensured by constant rotation of carts inside the oven in the direction opposite to the air movement

- Inspection window in the door and internal lighting inside the oven allows visual control of the technological process by the personnel.

Application: Thermal processing of meat, pork-meat and other products from meat, poultry and fish.

Available processes: steam-curing, boiling.

Standard equipment: boiler cover equipped with a seal and self-stopping hinges, microprocessor controller, control cabinet, electro-pneumatic valve controlling the steam inflow (applies to steam boilers), steam condensate drain valve (applies to steam boilers), closed-circuit pipe-coil (applies to steam boilers), intermediate heating agent – oil jacket (applies to electric boilers)

Characteristics

- Working agent - water

- Boiling occurs inside the boiler (max. temp. 100oC)

- System for automatic control of the technological processes operating based on the direct temperature measurements inside the boiler and the baton (a pork-meat article)

- Boiler body is made from acid-resistant materials

- Boiler is thermally isolated, equipped with a seal and 2 self-stopping hinges

Thermal processing of meat, smoked cold meat and other products from meat, poultry and fish.

Available processes: maturation, desiccation, smoke-curing (option).

Characteristics:

- Traditional production of heat and smoke

- Air heated up to 180˚C

- Air uniformly saturated with smoke

- Electric and pneumatic systems for controlling executive devices

- The chamber is designed to be loaded using 980 mm smoking sticks

- Continuous motion conveyor operation (uniform smoking for the whole batch volume)

- High-tech microprocessor controller (remote process control, full process control, process recording)

- Panel-based chamber design, (guarantees the chamber is rigid thermal insulation preventing from heat loss,

extended chamber's lifetime, the isolation is protecting against moisture)

- Thermally isolated (prevents heat loss).

Characteristics:

- Forced closed air circulation inside oven

- Air heated up to 250˚C

- Controlled change of heated air humidity. This ensures the products are not overly dried

- Fully automatic control of the technological processes

- Electric and pneumatic systems for controlling executive devices

- The chamber is designed to be loaded using roast meat and giblets

carts with the following maximum dimensions: 1000 x 1000 x 2000 (mm)

- Even baking is ensured by constant rotation of carts inside the oven in the direction opposite to the air movement

- Inspection window in the door and internal lighting inside the oven allows visual control of the technological process by the personnel.

Application: Thermal processing of meat, pork-meat and other products from meat, poultry and fish.

Available processes: steam-curing, boiling.

Standard equipment: boiler cover equipped with a seal and self-stopping hinges, microprocessor controller, control cabinet, electro-pneumatic valve controlling the steam inflow (applies to steam boilers), steam condensate drain valve (applies to steam boilers), closed-circuit pipe-coil (applies to steam boilers), intermediate heating agent – oil jacket (applies to electric boilers)

Characteristics

- Working agent - water

- Boiling occurs inside the boiler (max. temp. 100oC)

- System for automatic control of the technological processes operating based on the direct temperature measurements inside the boiler and the baton (a pork-meat article)

- Boiler body is made from acid-resistant materials

- Boiler is thermally isolated, equipped with a seal and 2 self-stopping hinges

Thermal processing of meat, smoked cold meat and other products from meat, poultry and fish.

Available processes: maturation, desiccation, smoke-curing (option).