Intensive cooling chambers with cooking function

Application

The chambers are designed for the product quick cooling after being processed in the smoking-cooking chamber. 

Operating principle 

Advantages

• Minimum product weight loss, high quality and repeatability.
- Products without casing can be processed as well
-Equal temperature distribution in the product.
- Short-time processing of the product and its lifting.
• Automated technological process

Design Features

• The one, two , three, and four-racks chamber version .
- The chamber is supplied with the circulation system, which provides equal temperature distribution in the chamber and the product.
• The chamber is made of stainless steel AISI 304.
- Perfect heat insulation due to special designed panels
-The design of the chamber provides copper-aluminum heat exchangers. Technological process features
• Products that are placed into the chamber with the standard core temperature of 70 ° C are cooled to the temperature of 6 ° C inside the sausage.
• Cooling agents are water and cold air .
• Cooling agents are dosed individually, simultaneously or alternately.
• Agent agent depends on the type of the product. Products in various types of casing require water and cold air as the cooling agent . For products without casing only cold air is applied.
• The air is cooled by the heat exchangers installed in the chamber. The cooling unit is mounted outside the chamber.
• Equal temperature distribution in the chamber is provided by the compulsory air circulation.
• Products intended for processing in the chamber require location on the racks sized 1000x1000x2000 mm . 

Control system 

Features of the control system