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Cameras of intensive cooling of kio for smoke-cured products and boiled sausages in Dnipro online-store Duko-Tehnik, OOO | Buy Cameras of intensive cooling of KIO for smoke-cured products and boiled sausages Dnipro (Ukraine) | Duko-Tehnik, OOO : Allbiz
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Cameras of intensive cooling of KIO for smoke-cured products and boiled sausages

Cameras of intensive cooling of KIO for smoke-cured products and boiled sausages
  • Cameras of intensive cooling of KIO for smoke-cured products and boiled sausages
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Brand:DUCO-TECHNIC
Country of manufacture:Ukraine
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Description
CAMERAS OF INTENSIVE COOLING

In the KIO cameras the most bystry passing of a critical zone of temperatures which promote development of microbes is provided and by that development of microorganisms is prevented that leads to significant increase in a period of storage of a product.

CAMERAS OF INTENSIVE COOLING OF KYO

Installation represents the heatisolated cooling camera intended for intensive cooling of smoke-cured products and boiled sausages with an interval dushirovaniye and the air cooled stream on the technologies set by the operator which are entered into memory of a control system.


The main advantage of technology of use of cameras of intensive cooling of KIO is the most bystry cooling of a product, smaller loss of moisture and, as a result, increase in a product yield, and also increase in periods of storage due to the minimum growth of bacteria.


During working process the control system of MR-100 controls work of the KIO installation and the set temperature parameters in the mode of comparison of the set and actual sizes. In operating time of the camera colder air or outside, or automatically gets out of the room that optimizes process of cooling and energy consumption.

During preliminary cooling the product dushirutsya usually by water before achievement 30ºС. For convenience of work in the KIO camera the floor discharge is made. Then cooling without dushirovaniye through a corrosion-proof air cooler which uses freon is made.
Due to intensive cooling in the KIO cameras the most bystry passing of a critical zone of temperatures which promote development of microbes is provided and by that development of microorganisms is prevented that leads to significant increase in a period of storage of a product and preservation of its best flavoring properties.

When cooling with the closed gates, the surface of a product remains damp and does not dry up.
Percent of losses – 1,5%.


Additional equipment of the camera an option for cooking the ferry of low pressure, will allow to expand scopes of the equipment, and also to optimize production.

Characteristics:
Brand:DUCO-TECHNIC
Country of manufacture:Ukraine
Information is up-to-date: 07.05.2019
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