Cooking chamber VZKM

•the chambers allow the heat process by cooking followed by intensive cooling without the need to handle the product •intensive cooling of meat products after heat treatment (reduction of weight loss and longer durability) •arapid 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 heat treatment 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 •the chambers are designed with special regard to customer requirements