UNIVERSAL SMOKING CHAMBERS

They reflect the experience acquired by the company over more than 60 years.

Both, small artisan businesses as well as industrial producers values the diverse possibilities provided by these chambers.

Suitable smoke generators are available for every application.

With universal chambers it is possible to process virtually the whole product range within a temperature range from 18°C to 90°C.

Equipping the units with cooling enables high-quality ham, salami or other cold-smoked and cured products.

With AUTOTHERM you opt for a reliable partner with more than 65 years’ experience in the production of smoking and controlled climate storage technology

We offer:

• Customer-focused and project-orientated advice
• Individual project planning
• Factory assembly by our own service team
• Ready-to-use handover and employee familiarisation
• High-quality workmanship for interruption-free production
• Reliable service

Highest flexibility!

With its U 1-1-50 model AUTOTHERM offers its smallest universal chamber that is ideally suited for use, for example, in butcher technical colleges, vocational colleges, universities, catering and also for the laboratories of large sausage manufacturers as well as spice and sausage skin producers.

The features and functions of this small AUTOTHERM smoking chamber offers you all the characteristics and process options necessary for successful small-scale production and for testing small batches.

This means that large chambers and daily production can continue as usual.

Single trolley chambers in 3 different sizes are available especially for small and medium-sized businesses.  The choice of chamber size depends on the required production capacity and the space available. The chamber can be adapted to local circumstances; individually made chambers  enable optimum integration in your production.

All chambers can be equipped with an additional baking heater, shower system, automatic door opener and cooling.

Multitrolley units can be supplied with one or several rows for up to 10 trolleys.  On request we can also supply tunnel type units, an integrated transport system or connection to overhead monorail equipment.

APPCLICATION

    Cooked and boiled sausages

    Hot-smoked meat and sausage products, such as Frankfurters, Lyoner, Wiener and Knacker sausages

    Kassler (gammon), cooked ham

    Black sausage and liver sausage, bacon

    Mettwurst, salami, raw ham

PROCESS STEPS:

    Reddening

    Drying

    Cold smoking (with cooling)

    Warm and hot smoking (without cooling)

    Cooking

SPEZIFIKATIONEN:

    Temperature range:

    +30°C bis +90°C, without cooling

    +18°C bis +90°C, with cooling

    Relative humidity: up to 99%

    Other values possible on request!

Technical information

Unit:      Universal chamber

Heating:              Electric, Steam, Oil/Gas

Cooling:               Freon, Ammonia, Brine/Glycol

Humidification:                 Water/Steam

Voltage:               230/400V 50Hz

Trolley size:        100 x 102 x 198 cm

Trolleys per unit:              1-10

Capacity/Trolley:              Approx. 200kg – 250kg

Chamber types Stainless steel panels

Control:               Microprocessor

Waste gas cleaning:         Catalytic or thermal after-burning, electrically or gas heated

Ripening and smoking salami, raw ham and other cold-smoked products requires the installation of a cooling system.

On the customer’s request the units can be equipped with electronic speed control, an additional electric heater for baking up to 150°C, a shower system and automatic door opener.