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Dried meat and ham

Universal mini air conditoned chamber KMU MINI

The professional assistant for small butcher shops, restaurants and markets. It ensures the processes as follows start of fermentatio, fermentatio, smoking, drying, storage.
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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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Cooking chamber VKMH Horizontal

Cooking chambers enable to carry out the automatic thermal processing by cooking. The chamber is suitable for thermal processing of ham and similar products in leak-proof casings of moulds.The horizontal cooking chamber is equipped with slots to ensure the optimal circulating air flow and temperature distribution. 

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ZKM chilling chambers

Chilling chambers are intended for the industrial production for intensive cooling of smoked meat products, smoked fish and similar products after a thermal processing.
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VZKM cooking and chilling chambers

The mauting cooking and chilling are intended for industrial and craft production. The combination of a cooking chamber with steam heating and chilling chamber is concerned. They enable cooking with subsequent intensive chilling without product handling.
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KMZ air conditioned cold smoke pre-ripening and curing units

The KMZ air conditioned cold smoke pre-maturing, maturing and curing units are designed for the first fermentation phase of thermally unprocessed durable meat products. They are suitable for fermented products with starter culture and also for GDL or classic production of durable salamis, sausages, ham, bacon and smoked meat.

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KMD air conditioned post-ripening and drying units

The KMD air conditioned post maturing and drying units are designed for the second fermentation phase of the durable thermally unprocessed meat products or drying of thermally processed durable meat products. They are suitable for fermented products with starter culture and also GDL or classic production of durable salamis, sausages, ham, bacon and smoked meat.
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