Due to the extremely short smoking times

of the AUTOTHERM steam-smoke process and the

natural moisture, the steam-smoke reduces smoking

times by up to 40% and weight losses by up to 3% compared

to conventional smoke systems.

 

APPLICATIONS

 

    cooked or boiled sausages

    Hot-smoked meat and sausage

    products such as Frankfurters,

    Lyoner, Wiener and Knacker

    sausages

    Kassler (gammon), cooked ham

PROCESS STEPS:

 

    Reddening

    Drying

    Smoking

    Cooking

 

SPECIFICATIONS:

  • Temperature range:
    +45°C to +90°C
  • Relative humidity: up to 99%
  • Other values possible on request!

 

 

 

Technical information

Unit:

       Steam-smoke units

Heater:

       Electric, Steam, Oil/Gas

Humidification:      

      Water/Steam

Voltage:

      230/400V 50Hz

Trolley size:

     100 x 102 x 198 cm

Trolleys per unit:

     1-10

Capacity per trolley:

     approx. 200 – 250 kg

Type:

    Stainless steel panels

Control:

    Microprocessor

Waste gas cleaning:

   condenser, Catalytic after-burner (gas or electrically heated)

 

http://autotherm.de/wp-content/uploads/2015/03/dampfmaschine_klein.jpg   http://autotherm.de/wp-content/uploads/2015/03/dampfrauchanlage_wurst.jpg   http://autotherm.de/wp-content/uploads/2015/03/dampfmaschine_klein2.jpg

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