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Cheese

Smoking chambers UKM Classic

General-purpose professional. The smokehouse is designed for industrial and craft production of smoked meat products. It enables to carry out automatic thermal processing of smoked meat products, i.e. reddening, warming-through, drying, smoking, cooking, baking and showering without any additional handling operation.

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Smoking chambers UKM Central

The UKM Central smokehouse enables the thermal processing of smoked products in the temperature range from 40°C to 110°C. All the steps of the process, i.e. reddening, warming-through, drying, smoking and cooking are carried out automatically without need of any additional manipulation between individual steps.


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Smoking chambers UKMH Horizontal

The horizontal smokehouses enables to carry out thermal processing of smoked meat products in particular on grates in the temperature range from 40°C to 110°C, i.e. reddening, warming-through, drying, smoking and cooking without additional handling operation. Smoking chambers are applicable for thermal processing of all types of products, e.g.: frankfurters, sausages, salamis, meat, poultry, fish, cheese, etc.
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Smoking chambers UKM Junior

The UKM JUNIOR 03 smokehouse is designed for craft production of smoked products in small producing plants, large canteens and restaurants. The smokehouse enables to carry out the automatic thermal processing of smoked meat products, i.e. warming-through, drying, smoking, cold smoking, cooking and baking up to temperature of 160°C.


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