Smokin' hot chamber for meat, fish
New from Union Food Machinery & Equipment is the Mauting UKM Junior-02 smoking chamber, suitable for small to medium-sized meat processing firms. It is ideal for smoking cheeses, fish and meat, and it can also be used for cooking, reddening, baking and drying.
The smoker's stainless steel construction meets the hygiene requirements of the food industry. It has a maximum temperature of 180°C and it measures 1,780mm in height by 620mm deep and 800mm wide.
The chamber is simple to use and programme via an intuitive human machine interface panel. The built-in control system allows it automatically to regulate chamber temperature, core temperature and the timing of the process. It can be programmed to regulate temperature so that the difference between the cabinet and core temperature remains constant throughout the process.
The system is reported to be energy efficient, so reducing bills and contributing to a more environmentally friendly process.
It can be fuelled using electricity, gas, oil or steam as a means of generating heat. And it can use wood chip, liquid smoke or wood-block friction to generate smoke.
Contact: Union Food Machinery and Equipment; Tel: 01933 676187
