Professional air-conditioned chambers by MAUTING
Features:
- The air-conditioned chambers provide the processes of warming-through, activation of fermentation, maturing, drying and cold smoking
- Designed for first or second fermentation phase of thermally unprocessed meat products
- Suitable for fermented products with starter culture and also for GDL or classic production of durable salamis, sausages, ham, bacon and smoked meat
- Equipped with advanced control system which provides the perfect check of a process in progress in every minute
- Microprocessor control system ensures the optimal course of temperature, humidity, speed and direction of circulation air, fresh air intake and renewal of circulation air
- According to the design, various ways of air flow in chamber can be used
