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Meat industry
The UKM Central smoke chamber allows you to heat-treat smoked products in the temperature range from 40 ° C to 110 ° C. All steps of this process (i.e., redness, heating, drying, smoking and cooking) go automatically without additional manipulation between them. the chamber is equipped with one central fan with a mixing chamber, the circulating air is distributed through the channels evenly in the whole chamber, and provides an even distribution of temperatures and smoke at all points of the chamber.
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