Description
MAUTING Air-conditioned range of chambers are construct for technological process for thermally non-process fermented products. This equipment provides optimal flow, speed, direction and exchange of circulatory air. MAUTING guarantees a uniform temperature and humidity distribution in the area of the room, which result in a high quality and uniform final product.
This type of chambers is suitable for salamis, sausages, ham and smoked meat, for fermented products with starting culture in general.
MAUTING Smoke ripening chambers KMZ are designed for first phase of fermentation of thermally non-processed meat products.
This system has an operative temperature approx. 18-30oC at regulated humidity in the range of 65-95%. Standard dehumidifying output of the equipment is up to 3%/24h at the temperature of 18oC and relative humidity of 75%. There are two options for smoke generation: by wood chip or friction.
