MAUTING air conditioned chambers KMD and smoke ripening chambers KMZ ensure ideal conditions during the process of fermentation, maturation and drying of your products - they guarantee consistently high quality in every production step.
They are perfect for most types of durable salamis and dried meat.
Smoke ripening chambers KMZ They are designed for the first stage of fermentation in non-heat-treated products. They are ideal for the products with starter cultures, for GDL technology and for standard production procedures.
Start, the first stage of fermentation
Cold smoke ripening
Maturing
Intensive drying
The working temperature range is 15 ÷ 30 °C with humidity control in the range of 65 ÷ 98 %. Standard dehumidification capacity of the device up to 3% / 24 hours.
Choice of airflow system in air conditioned units CROSSFLOW and DAF, patented innovative systems of alternating air flow, significantly assist the most uniform processing of products in the entire space of the chamber and speed up the drying process; also reduce the risk of over-drying the products and the risk of the growth of unwanted microorganisms on their surface. This flow system can also be used for the carts higher than 2 meters and the products that achieve high dehumidification values.
The customer can also opt for a system with classic air flow - CLASSIC and CENTRAL, which is suitable for products with a lower average dehumidification.
Customized equipment configuration: Electric, steam or hot water air heating Chip or friction smoke generator Air conditioned unit can be placed behind the chamber, above the chamber or in the chamber Equip the unit with air cooler - medium ammonia, freon, glycol
