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Smoking-cooking chambers of the Thermix series

Smoking-cooking chambers of the Thermix series Universal smoke-cooking chambers of the "Thermix" series are intended for heat treatment of meat, sausages, poultry, fish products and cheeses. Ask a Question
  • Description

Универсальные коптильно-варочные камерыUniversal smoking and cooking chambers

For your kind consideration we provide the unique Smoking and digester units of series “Thermix” for the heat treatment of sausages, poultry, fish products, smoked processed cheese. The design of the chambers, the smoke generator and the pipe
fittings are made of stainless steel

The insulated walls and effective heating elements allow the chambers to achieve maximum energy savings during operation of the installations. The smoking chambers can be equipped with electric, steam or gas heating. The range of measured and regulated temperatures in the chambers makes up from 30 to 100 ° C

 

 

   

Installation dimension, mm
width, height, depth

Power capacity
kW*

loading, kg

Number of carts

Thermix-150

1840 х 3000 х 1400

25

150

1

Thermix-200

2000 х 3600 х 1500

27

200

1

Thermix-300

1840 х 3000 х 2500

50

300

2

Thermix-400

2000 х 3600 х 2700

55

400

2

Thermix-500

1840 х 3000 х 3600

75

500

3

Thermix-600

2000 х 3600 х 3900

80

600

3

Thermix-800

2000 х 3600 х 5100

105

800

4

 

*power capacity of electric smoke-cooking chambers

 

Smoke supply is controlled with an adjusting of flue gas temperatures. The necessary air pressure in the system amounts to 4 atm. (at least) Air consumption – 25 l per hour The necessary water pressure – 2,0 atm. Starting equipment voltage – 24 V

 

Smoking and cooking chamber "Thermix", used for heat treatment of sausages.

The humidity control system allows you to maintain the specified settings during all the technological processes, including during cooking, which allows to obtain the required product quality and appearance. The Weight Loss on the output of finished products when they obtain heat treatment is not more than 6% for the boiled group of sausages in a natural casing, and 8% for smoked sausages. As one set with the equipment, the “Research and Development Enterprise TECHINSERV LLC” provides guidance technology for the production of all kinds of products, production of which may be carried out in the universal thermo chambers.

Pre-commissioning procedures and units introduction into service ends up with the production of sausage (or other) products and Customer’s personnel training. Later on the advisory support in relation to the implemented equipment is carried out on a regular basis, as well as machine supervision and spare parts supply.

 

Cheese after smoking in the "Thermix" smoking and cooking chamber.

The kit for the universal Smoke-cooking machine includes:
- sawdust smoke generator;
- power control box with a management controller of new generation "Polytherm-24";
- trolleys (in accordance with the number of sections in thermal camera), complete with skewers for hanging sausage links;
- automatic washer with the n/zh (н/ж) pump's and a storage reservoir;
- ejection pipe kit of 3 m.

 


The number 150-800 in the designations of thermal chambers indicates the conditional load ad opted for the knackwursts with diameter of 32 mm. The cooking production process by means of “Thermix” units is completely automated and the heating is conducted on the optimal schedule. The constant air humidity control allows to minimize losses and maximize production output.

Габаритные размеры различных вариантов исполнения термокамер «Термикс».

производство колбасы, куплю оборудование для колбасы, термокамера, камера для варки колбас, универсальная коптильная 

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