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Smoking chamber offers scaled down alternative

By staff reporter, 09-Jun-2006

Related topics: Processing Technology, Processing

A smoking chamber has been designed for small to medium meat processing firms.

The unit provides smaller firms in the industry with an affordable means to produce smoked versions of their products.

The product, manufactured by Czech-based Mauting, can smoke cheeses and fish, as well as meat, and can also be used for cooking, reddening, baking and drying. It is being marketed in the UK by Union Food Machinery & Equipment (UFM).

 

Mauting's UKM Junior-02 smoking chamber can smoke foods up to a maximum temperature of 180°C. It measures 1,780mm in height by 620mm deep and 800mm wide.

 

"The cost effective new chamber is easy to manage, requiring very little attention during operation and its stainless steel construction meets the exacting requirements of the food industry," UFM claimed.

 

The product is programmed via an panel. The built in ontrol system allows it to automatically regulate chamber temperature, core temperature and the timing of the process. It can be programmed to regulate temperature using Delta T, so that the difference between the cabinet and core temperature remains constant throughout the process.

 

"The entire system is energy efficient, reducing bills and contributing to a more environmentally friendly process," UFM stated. "It can use electric, gas, oil or steam as a means of generating heat and wood-chip, liquid-smoke or wood-block-friction to generate smoke."

 

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