Fessmann T 3000 heat chamber

Scope: Full production cycle with automatic control of all process parameters: - ripening - drying - defrosting - baking - finishing with hot air - smoking - cooking Optional: scenting, cooling and removing excess moisture The camera is a universal equipment with a self-regulating control device, which also provides for the possibility of cold smoking. Using the control unit with the ability to store up to 99 work programs, the camera can satisfy any user request. The unit is easily programmable. The production cycle can take place in any order. For example, the standard program for smoking sausages includes the following steps: - surface heating (before redness) - drying - smoking - cooking The temperature of the chamber provides for heating up to 140 C. Humidity can vary from insignificant to intense, used during the cooking process.