Designed and manufactured in the 90s, they are available now with new technological features providing less cooking time and power consumption:
• To drain and cool the smock-air mixture an external mixture preparation unit is used;
• To maintain the required temperature and humidity the camera equipped with a tubular evaporator;
• To protect the product from condensate and tar fractions the ceiling panels are installed;
• To provide a constant mode of drying and smoking process several dampers with electric drive are built in;
• To reduce the internal temperature variation (now it is less than one degree) air circulation in the chamber is drastically improved.
As an option, we offer to transform a basic semi-automatic machine into an automatic one by installing a control system (controller) and replacing the cassette smoke generator to the automatic UDG-1000 M.
.
Advantages
• Increased reliability and performance by means of installing high-quality latter-day electronics;
• Optimization of air flows in the chamber, reduction of the drying and heat treatment cycle as well as energy consumption per 1 kg of product and its weight loss during heat treatment resulted from the usage of: an individual air intake for each compartment, an improved impeller, new design of nozzles and valves with electric drive;
• Small losses during the heat treatment of: sausages in natural casing - less than 6.5%, smoked meat - no more than 17%.
Technical Characteristics
КОN-5М
КОN-10М
Dimensions (mm)
1400 1220 2500
2450 1220 2740
Weight (kg)
650
1050
Installed Power (kWt)
22
43
Average Power Consumption (kWt) - hot smoking - cold smoking