Smokehouses for cold smoking

Smokehouses KON-5M CS,  KON-10M CS  

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

Flows Distribution 

in old cameras	in new cameras

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