Equipment for smoke conditioning ripening maturing

SMOKING EQUIPMENT

Conditioning smoke

Daily high performance included

Kerres equipment for conditioning add value to your meat, fish, cheese or sausage products fully automatic and especially smooth. Through the uniform conditioning of the product their natural taste and the food colour remains perfectly as it should be. The innovative Kerres technology provides this, with controlling the ripening process precisely and product related - for constantly high product quality in each production cycle

Exactly your choice

Kerres equipment for conditioning are designed and fabricated individually for our customer, size and function are determined corresponding to your requirements. Like this you get exactly the adequate equipment for your needs

  • flexible size from 1 up to 150 trolleys
  • half and fully automatic cleaning system
  • all common energy suitable for heating and cooling

Plus points for high quality

  • Constant quality through uniform air circulation and drying trolley charge follow up
  • Robust construction out of high
  • environmental friendly use  
  • High security standard            
  • Short processing times
  • User friendly application and user guide in all common languages
  • Minimum-maximum control of all parameters
  • User friendly cleaning and service
  • Servo reversair technology
  • frequency motors
  • Pc-connection
  • large variety of visualizing possibilities as e.g. parameter documentation, charge and user control charge follow up
  • Standard energy stop provides a quality stainless steel
  • Minimum energy consumption
  • For floor passable trolleys or for overhead-rail trolley-system 

 

 

Clear touchscreen control - processes always at sight

Only a few simple touches, then the microprocessor control takes over automatically: measures and controls continuously fresh air intake, humidity and temperature and takes care of a precise conditioning and of reliable repeatable processes. Storage and control of programs is easy thanks to a clear screen - in all common languages.

  • touch screen
  • simple application
  • clearly arranged control
  • microprocessor controlled technology
  • pc-connection
  • documentation of processes
  • stored programs any time reliably repeatable
  • security against electricity net failure

 

 

Warm smoke equipment

Equipment for conditioning with smoke

To add value of raw sausage products, hams, meat, fish or cheese At a glance:

  • order position of trolleys in one, two or three rows
  • mixing unit can be placed in, behind or on top of the processing room
  • heating energy: warm water, electric, high or low pressure steam
  • cooling with: Freon / frigen, Ammoniak, cold brine, glycol, R 64
  • steam generation through the humidity of the product itself and also through electrical steam generation, low pressure steam or water injection via nozzles
  • temperature range: +10°C+40°C
  • relative humidity: from 80% - 95%
  • capacity / room size: up to 30 trolleys
  • step less speed control of the fan: air speed from 0,5 m/s - 15,0 m/s
  • step less control oft the changing flap motor
  • outside air conditioning
  • cleaning through high pressure pump
  • large variety of smoke generators

option: use of heat coming out of the cooling machine through installation of a additional heat exchanger

 

 

 

Cold smoking equipment

For ripening/fermenting, drying, smoking and conditioning of raw sausage products, hams, meat, fish or cheese

  • mixing unit can be placed in, behind or on top of the processing room
  • heating energy: warm water, electric, high or low pressure steam
  • cooling with: Freon / Frigen, Ammoniak, cold brine, glycol, R 64
  • steam generation through the humidity of the product itself and also through electrical steam generation, low pressure steam or water injection via nozzles
  • temperature range: +2°C - + 40°C
  • relative humidity: from 80% - 95%
  • capacity / room size: up to 100 trolleys
  • step less control oft the changing flap motor: air speed from 0,5 m/s - 15,0 m/s
  • fully automatic outside air conditioning
  • cleaning through high pressure pump

Option

use of heat coming out of the cooling machine through installation of a additional heat exchanger

 

 

 

Equipment for after conditioning and ripening/maturing For conditioning and storing of pre-conditioned product:

  • unique 30 air circulation mixing unit can be placed in. behind or on top of the processing room
  • heating energy: warm water, electric, high or low pressure steam
  • cooling with: Freon / Frigen, Ammoniak, cold brine, glycol. R 64
  • steam generation through the humidity of the product itself and also through electrical steam generation, low pressure steam or water injection via nozzles
  • temperature range:  0 - +20C
  • relative humidity: from 76% - 80%
  • capacity / room size: up to 120 trolleys
  • step less speed control of the fan: air speed from 0.5 m/s - 3.0 m/s
  • step less control oft the changing flap motor
  • fully automatic outside air conditioning
  • cleaning through high pressure pump

Option

  • use of heat coming out of the cooling machine through installation of a additional heat exchanger

Advice for the practice: equipment for after conditioning should generally be 3-4 times bigger than the equipment for conditioning with smoke or the equipment for pre-conditioning.

Back

Meat plant construction:

Slaughter equipment:

Deboning rooms:

By-products and skin processing:

Meat processing:

Ice machines:

Sausage production:

Delicatessen production:

Smoking houses:

Hygienic equipment:

Accessories: