Heat chambers of KON - 100 family under euroframe the Minimum thermal losses
Heat chambers of KOH 100 family are intended for sausage manufacture, meat delicacies, hot and cold smoking of fish.
Reduction of losses at thermal treatment (drying, smoking, roasting, cooking) is reached in the conditions of traditional technologies with use of the modern thermal equipment.
- GAME 102,
- GAME 104,
- GAME 106,
- GAME 108
provide performance of all necessary operations in the minimum time. The most important parameters of the technology processes reducing heat losses are: regulation of differences of temperatures (operational delta) and reduction of time of drying. These problems are solved by constructive performance of heat chambers and management of processes of controllers "Aditec", "GAME - RTV".
Productivity, uniform distribution of temperature on camera volume, saturation smoke, specific expense of the electric power on 1 kg of products, the minimum losses of weight of products at heat treatment, organoleptic characteristics of meat and fish delicacies and sausages - all these indicators provide quality products and the minimum cost value.
Our cameras for cold smoking allow to reach required cooling of smoke - air mixture and to maintain the set humidity for conducting processes of subdrying and cold smoking of products.