Semi continious lines

Semi continuous smoker/cooler the most effective and economical way of processing.

The smoke chamber with intensive cooling is constructed for drying, smoking, boiling and cooling sausage, bacon and similar products. The cooling takes place in a separate section of the cabinet. Between the two sections, trolleys are being transported automatically. The equipment consists of an all welded chamber with forced air circulation guaranteeing an evenly heated and smoked product.

The SMOKE CHAMBER

The smoke chamber is suited for drying, warm smoking and cooking processed meat products, fi sh and poultry within
a temperature ranging between 35-90 C. The construction allows for processing of many different types of products in a
cost effi cient way and with the optimal result. The unique air circulation guarantees a consistent result for all products.