PEKMONT - PEKMONT 3 trolleys smoking chamber

Applications & Use Cases

• Smoking and cooking of various meat products such as sausages, ham, and bacon.
• Processing of poultry, including whole chickens and turkey breasts.
• Smoking of fish and seafood products to enhance flavour and preservation.
• Drying and curing processes for charcuterie and other speciality food items.
• Thermal treatment of cheese and other dairy products to impart smoky flavours.

Typical Specifications

Typical capacity

Designed to accommodate three smoking trolleys, offering significant batch processing capability for this class of equipment.

Heating method

Commonly features a combination of electrical and steam heating, providing versatile temperature control and efficiency.

Power supply

Units of this size typically require a substantial electrical supply, often three-phase, with heating elements commonly rated around 120 kW for rapid heating and recovery.

Temperature range

Capable of achieving a wide range of temperatures suitable for cold smoking, hot smoking, cooking, and drying processes.

Construction material

Typically constructed from food-grade stainless steel for hygiene, durability, and corrosion resistance in demanding environments.

Control system

Often equipped with programmable logic controllers (PLCs) for precise control over temperature, humidity, and smoke generation cycles.

Frequently Asked Questions

• What are the typical dimensions for a 3-trolley smoking chamber?

  While exact dimensions vary by manufacturer, a 3-trolley chamber is generally substantial, requiring significant floor space and height. Buyers should contact the seller for precise unit measurements.

• What utilities are required to operate this type of smoking chamber?

• Can this chamber be used for both hot and cold smoking?

• What kind of maintenance is typically involved with a used smoking chamber?

• Are smoking racks usually included with a 3-trolley chamber?