Chilling chambers are intended for intensive cooling of smoked meat products

the chamber ensures an 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 cooling 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
tie chambers are designed with special regard to customer requirements