COLD SMOKING / FERMENTATION
The Cold Smoking and Maturing Plant is designed for smoking and maturing of salami, raw ham and similar meat products with a temperature of 15 – 35°C.
DESCRIPTION
The plant consists of a central air conditioning unit and tubes for existing room. A fan ensures uniform drying and treatment of the products. Smoke is supplied by a smoke generator placed together with the conditioning unit.
CONTROL
The plant is equipped with computer controls. The computer holds a capacity of 99 programmes, wich can be easily, found by the operator. Temperature and relative humidity are controlled precisely throughout process.
VENTILATION
The forced air-circulation in the room is produced by a powerful centrifugal fan placed outside the room. The fan is operated by a frequency control.
HEATING AND COOLING
Heating and cooling coil is made of stainless steel and placed together with the fan.
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Yes, Protech’s cold smoking and maturing system can be installed in an existing room or delivered as a complete cabinet, depending on the facility layout and production requirements.
The room is controlled by a microprocessor that automatically adjusts chamber temperature, core temperature, humidity, and duration. Up to 99 programmable settings can be stored for repeatable results.
A cold smoking room is used to smoke and mature meat products like salami and raw ham at temperatures between 12 and 35 °C. It provides the controlled climate needed for flavour development and shelf life.
