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Pek-Mont is manufacturing up-to-date, highly technologically efficient, fully-automated, energy-efficient and environment-friendly smoke-curing & steaming chambers. The chamber is designed for thermal processing of meat, pork-butchers products and other meat, poultry and fish products. The chamber is capable of performing the following processes: precipitating, drying, steaming, smoke-curing and roasting. By means of air is that is forcibly circulated in a closed system inside the chamber and, depending on the process stage, the meat is heated and saturated with steam or smoke. The chambers are manufactured in two versions: one with the heating block on the back of the chamber, and one with heating block in the top part of the device.
There are different types of chambers, for 1, 2, 3 or 4 carts. The dimensions of the carts are 1000 x 1000 x 2000 mm....
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This boiler is equipped with a system for automatic control based on the direct temperature measurements of the cauldron. Also the temperature of the lard is checked.
The rotating mixer arm ensures a better result of the melting process. The boiler body is made from acid-resistant materials and the cauldron is thermally insulated. The boiler cover is also insulated and equipped with a seal and 2 hinges.
Melting 500 kgs of lard lasts 4 hours, for 500 kgs groin f...
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Riping and conditioning chambers are used in meat processing for cold smoke-curing and riping of pork-butchers products. Those chambers are individually designed to meet needs of any given processing plant, where they usually take form of an insulated room in a building. The device is controlled by ...
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This rotating baking stove is used in meat processing plants for roasting meat and its derivatives. The meat is put on trays placed on the cart shelves and roasted in a forced hot (up to 250°C) air circulation. During roasting the cart is rotating, thus ensuring that the whole load is evenly roasted. The air flows in a closed circuit and the air-flow is forced by two ventilators.
The stove is equipped with heated air moisture regulator, which prevents excessive drying of the products. Power source: electricity.
Inspection window in the door and internal lighting inside the
oven allows visual control of the technological process....
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The boiling cauldron is designed for heat treatment of meat, poultry and fish. Using this kettle one can steam and boil products. In this device the working medium is water, heated using electricity or industrial steam. Additionally to improve efficiency and work effectiveness an transitional heating medium (oil) in a closed circuit has been employed.
The system for automatic control of the technological processes
operating is based on the direct temperature measurements inside
the boiler and the baton. The boiler body is made from acid-resistant materials and the cauldron is thermally insulated. The boiler cover is also insulated and equipped...
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The steaming chamber is an example of an innovatory solution - using ventilators to aid the steam circulation. The purpose behind this solution was the need of creating a device with more dynamically penetrating steam and in effect reducing processing time and minimizing exploitation costs. Steam fo...
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This smoke chamber works by traditional manner of heat and smoke by burning wood. The air is heated up to 180°C and is uniformly saturated with smoke. Electric and pneumatic systems ensure the controlle of the devices. The chamber is loaded with smoke using 980 mm long smoke-curing poles. A high-tec...
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The vacuum tumbler Pek-Mont is used in meat processing plants to massage all kinds of meat (boneless and not frozen). The meat is massaged in an air-tight container by gravitational sedimentation. The bulkhead is in the shape of a shovel to increase the accuracy and uniformity of the massaging. Our ...
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Vacuum massagers are employed to massage all kinds of meat (boneless). The massaging process is carried out in a hermetically sealed tank by means of gravitational shedding. The vacuum tumbler employs technology enabling to make high quality pork products from all kind of meat. All parameters of the...
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The vacuum tumbler Pek-Mont is used in meat processing plants to massage all kinds of meat (boneless and not frozen). The meat is massaged in an air-tight container by gravitational sedimentation. The bulkhead is in the shape of a shovel to increase the accuracy and uniformity of the massaging. Our ...
Read on... |
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Vacuum massagers are employed to massage all kinds of meat (boneless). The massaging process is carried out in a hermetically sealed tank by means of gravitational shedding. The vacuum tumbler employs technology enabling to make high quality pork products from all kind of meat. All parameters of the...
Read on... |
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Vacuum massagers are employed to massage all kinds of meat (boneless). The massaging process is carried out in a hermetically sealed tank by means of gravitational shedding. The vacuum tumbler employs technology enabling to make high quality pork products from all kind of meat. All parameters of the...
Read on... |
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New vacuum tumbler
The vacuum tumbler Pek-Mont is used in meat processing plants to massage all kinds of meat (boneless and not frozen). The meat is massaged in an air-tight container by gravitational sedimentation. The bulkhead is in the shape of a shovel to increase the accuracy and uniformity of the massaging. Our...
Read on... |
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The vacuum tumbler Pek-Mont is used in meat processing plants to massage all kinds of meat (boneless and not frozen). The meat is massaged in an air-tight container by gravitational sedimentation. The bulkhead is in the shape of a shovel to increase the accuracy and uniformity of the massaging. Our ...
Read on... |
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The vacuum tumbler Pek-Mont is used in meat processing plants to massage all kinds of meat (boneless and not frozen). The meat is massaged in an air-tight container by gravitational sedimentation. The bulkhead is in the shape of a shovel to increase the accuracy and uniformity of the massaging. Our ...
Read on... |
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New vacuum tumbler
Vacuum massagers are employed to massage all kinds of meat (boneless). The massaging process is carried out in a hermetically sealed tank by means of gravitational shedding. The vacuum tumbler employs technology enabling to make high quality pork-butchers products from all kind of meat. All paramet...
Read on... |
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