Smokehouses of KON-100 family for the Euro standard frames.
The biggest productivity at minimum thermal losses. The smoking chambers are designed for the production of sausages, deli meats, hot and cold smoked fish, and poultry.
Reduction of losses during heat treatment (drying, smoking, roasting, cooking) is achieved by traditional technologies with the use of the most modern thermal equipment.
Smokehouses KON-102, KON-104, KON-106 provide all the necessary operations in minimum time.
The most important parameters of the processes that reduce heat losses in the smoking chambers are: 1) regulation of changes in temperature (operating delta) and 2) reducing of drying time. These tasks are solved by proper functional performing a smokehouse design and the usage of controllers "Aditec" (Germany).
High productivity, the uniform and steady temperature distribution inside the smoking chamber, the saturation of the smoke, the optimal energy consumption per 1 kg of product, the minimal weight loss of product during heat treatment, organoleptic characteristics of meat and fish delicacies and sausages - that are the characteristics provided by these smokehouses.
Our chambers for cold smoking provide the desired cooling of smoke-air mixture and maintain a preset humidity for drying and cold smoking of products.
Smokehouses of KON-100 family for the Euro standard trolleys
The minimum thermal losses.
The smoking chambers are designed for the production of sausages, deli meats, hot and cold smoked fish, and poultry.
Reduction of losses during heat treatment (drying, smoking, roasting, cooking) is achieved by traditional technologies with the use of modern thermal equipment.
Smokehouses KON-102, KON-104, KON-106 provide all the necessary operations in minimum time.
The most important parameters of the processes that reduce heat losses in the smoking chambers are: 1) regulation of changes in temperature (operating delta) and 2) reduction in drying time. These tasks are solved by proper functional performing a smokehouse design and the usage of controllers "Aditec" (Germany).
High productivity, the uniform and steady temperature distribution inside the smoking chamber, the saturation of the smoke, the optimal energy consumption per 1 kg of product, the minimal weight loss of product during heat treatment, organoleptic characteristics of meat and fish delicacies and sausages - that are the characteristics provided by these smokehouses.
Our chambers for cold smoking provide the desired cooling of smoke-air mixture and maintain a preset humidity for drying and cold smoking of products.
Chamber KON-102
Technical characteristics
Installed power, kWt
36
Average power consumption, kWt
15
Water consumption, m3/hr, not more than
0,14
Chamber warm-up time to t=90C, minutes, not more than
10
Number of trolleys
1
Height, mm
3000
Width, mm
1800
Length, mm
1500
Weight, kg
1000
Chamber KON-104
Technical characteristics
Installed power, kWt
71
Average power consumption, kWt
30
Water consumtion, m3/hr, not more than
0,17
Chamber warm-up time to t=90C, minutes, not more than
10
Number of trolleys
2
Height, mm
3200
Width, mm
1800
Length, mm
2560
Weight, kg
1800
Chamber KON-106
Technical characteristics
Installed power, kWt
105
Average power consumption, kWt
40
Water consumption, m3/hr, not more than
0,2
Chamber warm-up time to t=90C, minutes, not more than
The smoking chambers are designed for the production of sausages, deli meats, hot and cold smoked fish, and poultry.
