Climatic chamber
We offer defrosting chambers (defrosting), chambers for cold smoking and ripening.
Cold smoking chambers are intended for the first phase of production of durable products which includes: beginning of fermentation, fermentation, maturation, drying and smoking with cold smoke. The standard type of chamber covers production processes that take place in the temperature range 15 to 30 ° C in controlled humidity conditions ranging from 65 to 95%, and the moisture loss of the product is up to 3% / 24h, depending on needs and conditions.
The ripening chambers are designed for the second phase of the fermentation process in the production of durable meat products. Products are stored in them after the completion of the first phase of the process, and in controlled conditions of temperature, humidity and speed and direction of air flow, they stand and ripen. Operating temperature varies from 15 to 22 ° C with humidity regulation in the amount of 65 to 90%. Moisture loss is from 1 to 1.5% / 24h at 15 ° C and 70% humidity.
Also, our chambers have the option of double (dual) air flow. The advantage of the system is the adjustment of the program to the horizontal distribution of air from the top or vertical to the bottom to ensure the fastest and best drying without the "ring" effect on the product. The air flow used here is from bottom to top and vice versa. This solution provides the necessary air speed reduction for drying performance.
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