Chilling chamber ZKM

Product catalog summary

Chamber Use:
The chilling chamber is designed for the intensive chilling of smoked and similar products post-thermal processing. The chilling process is managed by a microprocessor control unit and occurs in several phases: initial chilling with a water shower and air flow until the product core temperature reaches 30°C to 35°C, followed by air flow chilling to lower the temperature below +8°C, with surface drying.

Main Advantages and Assets:

Quick reduction in process duration, allowing for immediate packaging and delivery, saving refrigerated and storage space.
Minimized time between thermal processing and dispatch.
Reduced weight loss compared to conventional chilling methods.
Fast transition through critical temperature points to inhibit germ growth.
Extended shelf-life and preservation of products.
Modern control system with remote control and maintenance capabilities.
Constructed from stainless materials suitable for the food industry.

Chamber Division:
Chambers are categorized by smoking trolley size, trolley arrangement, door mounting, and cooling agent used. Sizes range from ZKM 200x to ZKM 1501, with options for single or double row trolley arrangements and various cooling agents like Freon, ammoniac, glycol, and Coolstar.

Control of Chamber:

The microprocessor control unit (Mauting M2015 or M2016) with a touch screen supports up to 100 programs, each with 20 steps, allowing customization of temperature, humidity, and other parameters.
Includes a piercing sensor for core temperature recording and a temperature indicator.

Function:
The chamber rapidly cools products to minimize germ growth, extend shelf life, and reduce weight loss. It uses water, refrigerating medium, and circulating air as working mediums.

Unit Parameters:

Chamber temperature during water shower cooling: 12 - 20°C.
Combined cooling with water shower and air flow: 5 - 20°C.
Air flow cooling: 0 - 5°C.
Refrigerating capacity: 17.5 kW per trolley.

Catalog excerpts

MAUTING PROCESSING YOUR SUCCESS MEAT AND SMOKING TECHNOLOGY - ENGINEERING Chilling chamber ZKM MAUTING spol. s r.o. I www.mauting.cz Mikulovska 362,691 42, Valtice I Czech Republic [email protected] I +420 519 352 761-3* I +420 603 878 346

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MEAT AND SMOKING TECHNOLOGY - ENGINEERING > Chamber use: • The chilling chamber enables the intensive chilling of smoked and similar products after thermal processing • The working process of chilling is controlled with the microprocessor control unit and is carried out in in several program phases: • Chilling by means of water shower with intensive air flow. This phase is in progress up to the core temperature of the product of 35°C to 30°C. The shower can work in intervals. • Chilling by means of air flow with temperature of 0°C to 5°C. The product is cooled down on the required temperature...

Open the catalog to page 2

MEAT AND SMOKING TECHNOLOGY - ENGINEERING ]■ Control of chamber: • The microprocessor control unit - regulator Mauting M2015 or M2016 with touch screen enables 100 programs each of them can have 20 steps. The required chamber temperature, product core temperature, humidity, ventilator speed, cooking according to the „Delta-T“ method and step duration may be programmed for each step when making up the own program. • Piercing sensor for recoding the product core temperature. • Temperature indicator for recording the temperature Microprocessor control unit regulates : • Shower time • Shower interval...

Open the catalog to page 3

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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.

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