Meat and smoking technology

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Meat and smoking technology

Product catalog summary

Chamber Use:

Designed for industrial production of smoked meat products, including frankfurters, sausages, salamis, ham, meat, poultry, fish, and cheese.
Facilitates thermal processing such as reddening, warming-through, drying, smoking, cooking, and baking without additional manipulation.
Suitable for processing ham and similar products in leak-proof casings or molds.
Cold smoking is possible with integrated cooling technology, suitable for fish, cheese, and specialties.
Products can be processed on grates or in molds.

Main Advantages and Assets:

Uniform temperature and humidity throughout the chamber due to recirculated air passing through heat or cooling exchangers.
Condensate separation and drainage are provided in chambers with cooling.
Constructed from stainless materials meeting food industry standards.
Optimal air flow achieved through advanced computer simulations and structural design, ensuring uniform distribution of temperature and humidity.
Modern control system and optimized airways prevent contamination.

Chamber Division:

Location of Technology: Above, behind, or custom-type location.
Arrangement of Trolleys: Single row (UKM2103, UKM2104, etc.) or two rows (UKM21022, UKM21032, etc.).
Door Mounting: From one side or both sides (drive-through, tunnel).
Chamber Heating: Electric, gas, oil, steam, or combined methods.

Exclusive Equipment:

Pneumatic opening door, tunnel version, extra heating for baking, additional cooling, integrated cooling for cold smoke, door signaling, integrated showering, and floor outlet.

Control of Chamber:

Microprocessor control unit (M2015 or M2016) with touch screen, capable of 100 programs with 20 steps each.
Programmable parameters include chamber temperature, product core temperature, humidity, ventilator speed, and cooking method.
Equipped with piercing sensor for core temperature and psychrometer for humidity recording.

Function:

Maintains set temperature and humidity using regulated air flow.
Performs heating, cooling, smoking, drying, and cooking processes.

Unit Parameters:

Chamber temperature range: 18 – 100°C.
Humidity range: 40 – 95%.
Heater output: 30kW per trolley.
Refrigerating capacity: 7.5 kW per trolley.

Catalog excerpts

MEAT AND SMOKING TECHNOLOGY - ENGINEERING MAUTING PROCESSING YOUR SUCCESS Smoking chamber UKM CENTRAL 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: • Smoking chambers are intended for the industrial production of smoked meat products. • They enable to carry out the thermal processing of smoked meat products (frankfurters, sausages, knackers, salamis, ham , meat, poultry, fish, cheese), i.e. reddening, warming-through, drying, smoking, cooking and baking without any additional manipulation • They are suitable for the thermal processing of ham (stewing, cooking) and similar products in leak-proof casings or moulds. • For cold smoking, it is possible to provide the chamber with cooling...

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MEAT AND SMOKING TECHNOLOGY - ENGINEERING ■ From both sides (drive-through, tunnel) Chamber heating ■ electric(E) ■ gas (G) - natural gas, coal-gas, propane, propane-butane - indirect heating with gas heat exchanger - direct gas heating ■ Oil (O) - (Weishaupt burners, by request also Herrmann) ■ steam ■ Combined - by request steam + electric heating (higher temperature for baking), gas heating + steam heating > Exclusive equipment: • Pneumatic opening door • Tunel version • Extra heating for baking • Additinal cooling • Integrated cooling for cold smoke • Opening door signaling • Integrrated...

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MEAT AND SMOKING TECHNOLOGY - ENGINEERING > Funcion: • Basic requirement for the chamber is keeping a set temperature and humidity in a chamber. • The flowing air which is regulated on required parameters in the technology and heats, cools, dries etc. products through flowing around them serves as working medium • Heating (cooling) on required temperature • smoking (permanent smoke blowing in the chamber) • drying (fresh air intake with the concurrent wet air exhaust from a chamber or through freezing out the humidity by means of the cooling register). • Cooking (water or steam injection) ]■...

Open the catalog to page 4

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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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