Processing cheese with a smoke flavour component is currently in fashion. The basic cheese is sensitive and difficult to process. An expert heat treatment and know-how when smoking are therefore a basic requirement for successful, flavoursome and sensorily attractive products. Ever more companies are therefore relying on one of our concepts in the production of processed cheese specialities.
TOP PRODUCTS Cheese
No compromises on performance, quality and efficiency.
AIRMASTER® UK has become the name for a fully developed series of modules, which meets the highest demands in respect of performance and user friendliness. It works with vertical airflow and is perfect for hanging products and is also suitable for lying products with the loading capacity adapted. A permanently further developed airflow system guarantees that the products are treated and smoked very homogeneously with the shortest process times in large loads and experience only technologically required weight loss. As a result, the AIRMASTER® UK sets new standards in respect of economy and guarantees optimum quality requirements for the finished products.
AIRMASTER® UKQ AIRJET
AIRMASTER® UKQ AIRJET is the new system concept with horizontal airflow. This design is recommended if products are overwhelmingly treated, which are on grills or in dishes. Even with small distances between levels and densely loaded goods, a completely consistent air and smoke distribution can be achieved in short process times in cold and hot-smoke processes with large loads.
The AIRMASTER® ClimaStar systems of the types KRAI, KKRI and KNRI are the traditional maturing, drying and cold-smoking units for raw sausages, semi-dry products and raw ham. These ClimaStar units are mostly installed in premises built on site or in rooms with panelled construction. The airflow system in combination with the air treatment and unit controls facilitates a standardised, equalised maturing, drying and any smoking individually for each product with minimum energy consumption.