Designed for thermal treatment of meat products, fish and cheese.

User advantages:

• shortening of technological process
• energy saving
• minimal weight losses
• high and repeatable quality of products

Construction advantages:

• stainless steel construction
• modular construction (joined panels making up a module)
• possibility of joining numbers of modules
• microprocessor control system
• power supply: steam, electric, electric-steam, oil or gas
• individual air ventilation system with heating and moistening for each module
• machine aggregate placed on the top of the smoke house
• each module equipped with a separate washing system
• efficient thermal insulation
• house doors equipped with locks with possibility of opening from inside (left or right side)                    
  

Technological processes:

• sedimentation
• drying
• drying and smoking
• smoking with smoke only
• smoking by means of smoke with steam
• steaming
• venting

Air circulation system:

• each module equipped with independent air circulation system
• fresh air (or smoke) supply controlled automatically
• removing of used air
• precise control of moistening system
• larger air circulation space
• unique design of air mixing chamber
• efficient heating up system

Smoke houses of special execution:

• Chambers for  baking (up to 135^oC)
• Smoke houses with cooling system enabling  conducting processes of cold smoking