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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