Smoking and Cooking Chamber CDS 150
Smoking and cooking chambers are designed for thermal processing of meat, sausages, poultry, fish and cheese. You can smoke, steam, dry, bake and cool products up to 120 degrees in our chambers. Smoking chambers are made in four types of supply: oil, gas, electricity and steam.
For more information, send us an email to sales@foodtechprocess.comÂ
Smoke Chambers are designed for thermal processing of meat, sausages, poultry, fish and cheese.
You can smoke products up to 99 degrees in our chambers. The whole machine is made out of acid resistant stainless steel.Â
Smoking chamber is designed to provide full range of heat treatment of processed meats, meat, fish
Advantages of the smoking chamber
- drying in the temperature range from ambient temperature up to 80 degrees Celsius
- smoking in the temperature range from ambient temperature up to 99 degrees Celsius
- baking in the temperature range from ambient temperature to 120 °C (option: 200) °C.
- cooling in the temperature range from 60 ° C to ambient temperature
Smoking chamber specifications:
- voltage: 1x400V x 3x200/50Hz
- capacity, one trolley: 1000 x 1000 x 2000 mm
- batch weight, max: 150- 200 kg
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The vacuum cooking kettle is designed for use in public catering establishments (restaurants, hotels, catering companies) and small manufacturing businesses. This equipment enables boiling, blanching, frying, evaporation, pasteurization, mixing or stirring.
- A unique multifunctional device
- Possibility to cook/fry under atmospheric or vacuum conditions
- Laboratory version of a Vacuum Fryer
- Built-in condensation and secondary steam removal system
- Intense electric heating
- Sectional basket with a lid
- Built-in system for separating and removing excess liquid from the product
- Heating: Electricity
- Material: Stainless steel
- Heating power, kW: 5
- Volume: 20l
- Oil volume: 8l
- Voltage: 380-400V
- Max vacuum: -0,8 Bar
Cooking tank with a bottom out of stainless steel AISI 316. Capacity of 150 liters.
The compact line of double-type vacuum cooking kettles comprises a complex of batch food cooking units designed for periodic thermal processing, vacuum mixing, and deaeration of various products under sub-atmospheric pressure.
- Material: Stainless steel
- Principle of operation: Batch mode
- Country of origin: Slovakia
- Volume: 2x300l/ 2x600l
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A compact vacuum evaporation unit that allows you to concentrate solutions, mixtures, and various products by evaporating the solvent. A modular version based on the basic version of the 110/100 vacuum reactor.
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- Reinforced agitator design with no blind spots
- Bottom ball valve with no dead zones
- Condensation and secondary vapor removal system
- Easy to disassemble mixing device
- Large heat exchange area
- Ability to measure and monitor condensate volume (optional)
- Material: Stainless steel
- Engine power, kW: 0,25
- Principle of operation: Continuous mode
- Country of origin: Slovakia
- Volume: 100l
- Max vacuum: -0,8 Bar
- Duplicator volume: 3l
- Working volume: 70-100l
- Heat transfer area, m²: 1,05
- Condensing capacity, l/h: 60
- Steam consumption, kg/h: 150
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- Principle of operation: Batch mode
- Country of origin: Slovakia
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- Productivity: 100l