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Product Details
Mauting KMZ Smoke Ripening Chamber
Designed mostly for the first phase of fermentation of thermally non-processed meat products.
- The first phase of fermentation, start of fermentation
- Smoking by cold smoke
- Maturing
- Intensive drying
Operative temperature range is 18 ÷ 30 °C at regulated humidity in the range of 65 ÷ 95%. The standard dehumidifying output of the equipment is up to 3%/24 hours at the chamber temperature of 18°C and relative humidity of 75%. Smoke generation can be carried out either in the wooden chip or friction smoke generator according to the client’s requirement.
Call 800-777-5624 to speak with a Process Equipment Specialist
