Cooling hot smoked products and boiled sausages.
Intensive cooling chambers ensure the fastest passage of the critical temperature zone, which contribute to the development of microbes and thus prevents the development of microorganisms, which leads to a significant increase in the shelf life of the product.
The unit is a heat-insulated cooling chamber intended for intensive cooling of hot smoked products and boiled sausages with interval showering and air cooled flow according to the technologies specified by the operator, which are introduced into the memory of the control system.
The main advantage of the technology of using the intensive cooling chambers KIO is the fastest cooling of the product, less loss of moisture and, as a result, an increase in the yield of the product, as well as an increase in the shelf life due to the minimal growth of bacteria.
During the working process, the MP-100 control system monitors the operation of the ECC unit and the set temperature parameters in the comparison mode of the set and actual values. During the operation of the camera, cooler air is automatically selected either from the outside or from the room, which optimizes the cooling process and energy consumption.
During pre-cooling, the product is usually throttled with water until reaching 30 ° C. For convenience of work in the chamber of intensive cooling KIO the floor drain is made. Cooling is then effected without choking through a stainless air cooler, which operates on freon.
Due to intensive cooling in the chillers of intensive cooling, the KIO ensures the fastest passage of the critical temperature zone, which contributes to the development of microbes and thereby prevents the development of microorganisms, which leads to a significant increase in the shelf life of the product and the preservation of its best flavor properties.
Example of a cooling program
Step | Process | t, ºС | t, ºС | Pause injection |
1 | 2 – Intensive shower + slow ventilation | – – | 45 | 20 |
2 | 4 – Shower + slow ventilation | – – | 30 | 20 |
3 | 7 – Air cooling + quick ventilation | – – | 10 | – – |
Initial parameters:
- Product: sausages
- Shell diameter: 30 mm
- Initial temperature: 63 ºС
- Loading: 3 frames of 360 kg
- Cooling water temperature: 18 ºС
- Cooling air temperature: 22 ºС
Time, min | t, ºС | t, ºС | Process |
0 | 63 | 28 | 2 – Intensive shower + slow ventilation |
13 min | : TOTAL | ||
0 | 44 | 23 | 4 – Shower + slow ventilation |
12 min | : TOTAL | ||
0 | 30 | 20 | 7 – Air cooling + quick ventilation |
30 min | : TOTAL | ||
55 min | :TOTAL TIME |
When cooled with closed flaps, the surface of the product remains moist and does not dry out.
The percentage of losses is 1.5%.
Additional equipment of the camera with the option for low-pressure steam cooking, will expand the scope of the equipment, as well as optimize production.
Technical specifications of Intensive cooling chambers.
| Parameter | KIO 5000 | KIO 7500 | KIO 10000 |
| Range of temperatures in the chamber, ºС | +1 to t | +1 to t | +1 to t |
Number of programs to remember | 40 to 30 steps | 40 to 30 steps | 40 to 30 steps |
Number of fan revolutions, rpm | 1400/2800 | 1400/2800 | 1400/2800 |
Power consumption (without refrigeration unit), kW | 8,6 | 13 | 17 |
Voltage, V | 380 | 380 | 380 |
Water pressure, MPa | 0,4 – 0,5 | 0,4 – 0,5 | 0,4 – 0,5 |
Air pressure, MPa | 0,4 – 0,6 | 0,4 – 0,6 | 0,4 – 0,6 |
Consumption of compressed air, l / h, not more than | 8 | 13 | 16 |
Water consumption, l / h, not more than (max) | 2000 | 3000 | 4000 |
The water flow is optimal (at t water = 14 ° C), l / h | 150 | 225 | 300 |
Cooling capacity, kW | 30 | 45 | 60 |
Overall dimensions, mm: | 2450 | 3550 | 4650 |
Weight, kg | 1350 | 2050 | 2700 |
Technical specifications
Regulating ranges:
- temperature from +12 to +30 ºС
- humidity from 70 to 98%
- speed of air flow from 0,1 to 0,8 m / s
Climatic installations Klimatronik for ripening and smoking of smoked sausages, without refrigerating machines
| installation type KLIMATRONIK | Number of frames | number of rows | internal camera dimensions | area of sandwich panels, m² | capacity of refrigerating machine, kW | Installing power with smoke generator, kW | ||
| ширина м | глубина м | высота м | ||||||
| KLK-6 | 6 | 2 | 3,3 | 4,6 | 3,0 | 69 | 10,2 | 21,4 |
| KLK-8 | 8 | 2 | 3,3 | 5,8 | 3,0 | 81 | 13,6 | 21,4 |
| KLK-10 | 10 | 2 | 3,3 | 7,0 | 3,0 | 92 | 17 | 29,4 |
| KLK-12 | 12 | 2 | 3,3 | 8,0 | 3,0 | 103 | 20,4 | 35,2 |
| KLK-14 | 14 | 2 | 3,3 | 9,2 | 3,0 | 114 | 23,8 | 40,4 |
| KLK-16 | 16 | 2 | 3,3 | 11,0 | 3,0 | 134 | 27,2 | 49,2 |
| KLK-18 | 18 | 2 | 3,3 | 12,7 | 3,0 | 149 | 30,6 | 51,5 |
| KLK-20 | 20 | 2 | 3,3 | 11,5 | 3,0 | 137 | 34 | 60,7 |
| KLK-22 | 22 | 2 | 3,3 | 12,6 | 3,0 | 148 | 37,4 | 66,0 |
| KLK-24 | 24 | 2 | 3,3 | 13,8 | 3,0 | 160 | 40,8 | 71,5 |
Climatic installations Klimatronik for ripening, drying and storage of raw smoked sausages, without refrigerating machines
| installation type KLIMATRONIK | Number of frames | number of rows | internal camera dimensions | area of sandwich panels, m² | capacity of refrigerating machine, kW | Installing power with smoke generator, kW | ||
| ширина м | глубина м | высота м | ||||||
| KLSD-12 | 12 | 2 | 3,3 | 8,0 | 3,0 | 103 | 8,2 | 15,3 |
3 | 4,5 | 5,6 | 3,0 | 95 | ||||
| KLSD-16 | 16 | 2 | 3,3 | 11,0 | 3,0 | 134 | 11 | 20,9 |
4 | 6,2 | 5,6 | 3,0 | 116 | ||||
| KLSD-18 | 18 | 2 | 3,3 | 12,7 | 3,0 | 149 | 12,3 | 20,9 |
3 | 4,5 | 8,0 | 3,0 | 120 | ||||
| KLSD-20 | 20 | 2 | 3,3 | 13,8 | 3,0 | 161 | 13,6 | 26,0 |
4 | 6,2 | 6,9 | 3,0 | 131 | ||||
| KLSD-24 | 24 | 2 | 3,3 | 16,0 | 3,0 | 184 | 16,3 | 26,0 |
3 | 4,5 | 11,0 | 3,0 | 155 | ||||
4 | 6,2 | 8,0 | 3,0 | 146 | ||||
| KLSD-28 | 28 | 2 | 3,3 | 18,3 | 3,0 | 205 | 19 | 34,0 |
4 | 6,2 | 9,2 | 3,0 | 159 | 34,0 | |||
| KLSD-30 | 30 | 3 | 4,5 | 13,8 | 3,0 | 184 | 20,4 | 34,0 |
| KLSD-32 | 32 | 4 | 6,2 | 11,0 | 3,0 | 186 | 21,8 | 39,4 |
| KLSD-36 | 36 | 3 | 4,5 | 16,0 | 3,0 | 210 | 24,5 | 39,4 |
4 | 6,2 | 12,7 | 3,0 | 205 | ||||
| KLSD-40 | 40 | 4 | 6,2 | 13,8 | 3,0 | 220 | 27,2 | 59,7 |
| KLSD-44 | 44 | 4 | 6,2 | 15,0 | 3,0 | 234 | 30 | 65,0 |
| KLSD-48 | 48 | 4 | 6,2 | 16,0 | 3,0 | 249 | 32,6 | 70,5 |
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