Räuchertechnik - Klimatechnik AUTOTHERM

APPLICATION:

trout, eel
mackerel, rose-fish, flounder, sprats, smoked herring
salmon, trout filets
halibut etc.

PROCESSING STEPS:

drying
warming
cold-, warm-, hot smoking
cooking
backing

Fisch Device
	without cooling	with cooling
temperature range:	+30°C - +90°C	+18°C - +90°C
Other values are possible if desired.

technical data
device	fisch smoking chamber
heating	electro steam oil/gas
cooling	freon ammonia brine-glycol
humidification	waterr/steam
voltage	230/400 V, 50Hz
trolley size	100 x 102 x 198 cm
trolley per system	1 - 10
capacity per trolley	ca. 100 Kg - 200 Kg
construction	stainless steel panels
controls	microprozessor
emission purification	catalytic afterburner (electrically or gas heated)

If desired, systems can be equipped with electronic revolution control and/or additional electrical heating for baking up to 150°C.

Uni-Fish-Chambers are constructed for hot-smoking, cold-smoking, drying and cooking all types of fish. In the construction of Uni-Fish-Chambers, AUTOTHERM takes into account your personal wishes, local commodities and the size best suiting your business. Variable technical equipment as well as different types of smoke generation guarantee high quality products.

Fischanlage

Salmon-smoke-chambers with horizontal air conduction

Air is conducted from the side over every layer of the smoke-trolley. An air-reverse flap continuously changes the direction of the air-stream. This provides for even drying on all levels. A special smoke-generator produces the dry and mild smoke necessary for the treatment of salmon.
Depending on the type of system, the air-conduction occurs horizontally or vertically by central air-conditioning or ceiling ventilators.

A special system of air-reverse flaps makes it possible to operate either with horizontal or vertical air-conduction. Hanging or laying products can therefore be treated optimally.