Description
MAUTING Air-conditioned range of chambers are designed for technological process for thermally non-process fermented products. This system ensures optimal flow, speed, direction and exchange of circulatory air. By having a uniform temperature and humidity distribution in the area of the room, MAUTING guarantees a high quality and uniform final product.
This type of chambers is suitable for fermented products with starting culture, for example salamis, sausages, ham and smoked meat.
MAUTING KMD Maturating chamber is designed for the second phase of fermentation of thermally non-processed products or drying of thermally processed products.
The technology includes a central fan, a system of inlet ducts with jets for air inlet and exhaust, a system of changing flaps of circulatory air and regulation of circulatory air with use of fresh air. All these features ensure an optimal and uniform air circulation.
Standard operative temperature range for KMD is 15-22 ◦C at regulated humidity in the range 65-90%. Dehumidifying output of the equipment is approx. 1-1.5% /24 h according to the type of product, casing and production technology related to the temperature of 15◦C and relative humidity of 70%.