The air-conditioned chambers provide the processes of maturing, drying and cold smoking.

KMZ smoke ripening chambers are designed for the first stage of fermentation in non-heat-treated meat products
they are suitable for fermented products with starter cultures, for GDL technology or for the classic production of durable sausages, ham, bacon and smoked meats
they can be equipped with electric, steam or hot water heating
The cooling heat exchanger can work with different types of freon, antifreeze, or ammonia
They are equipped with an advanced control system that ensures perfect control of the ongoing process at any time by the using the principle of absolute humidity and enthalpy of outdoor air
thanks to the physical principles of absolute humidity and enthalpy, an excellent economy of operation is ensured using only the necessary amount of energy
The possibility of alternating air flow (DAF1 and DAF2) increases the uniformity of the product and reduces the risk of surface overflow. As a result, the process can be safely accelerated up to 20%
The chamber is always designed according to specific customer requirements