VZKM cooking and chilling chambers
Description
- the chambers allow the heat process by cooking followed by intensive cooling without the need to handle the product
- intensive cooling of meat products after heat treatment (reduction of weight loss and longer durability)
- a rapid transition over a critical temperature that contributes to the microbial safety of the product
- the products are cooled by water spray and by the intense flow of circulating air, or just by air
- sophisticated construction provides perfect insulation without thermal bridges, stiffness and long life
- the technological process of heat treatment is controlled by a microprocessor control unit, according to the set program
- It is possible to choose a number of variants to meet the needs of each customer
- the chambers are designed with special regard to customer requirements