Smokehouse MAUTING Junior
Date:
1.7.2006
Worked out:
Fila Petr
Checked by:
Bielak Antonin Ing.
Approved by:
Bielak Antonin Ing.
Version No: 3 Page:
12 of 22
Instruction manual
Chart 1.
· Open the door of chamber, pull out the piercing sensor (Pict.1) and take the
products out of the chamber
· You can so ever change the particular steps of program according to your needs
(Instruction manual and Programming manual)
· In case of electricity break-down it can turn up following situations:
o if temperature decrease is lower than 10%, program automatically
continues after return of electricity supply
o if temperature decrease is higher than 10%, operator has to, after return of
electricity supply, terminate the program by switching off the main power
switch and start again
In the following chart is shown the flap settings in particular phases of heat treatment.
The settings are possible to change according to the customer’s needs.
PROGRAM PHASE FLAP
FRESH AIR OUTLET
REDDENING Closed Closed
DRYING Opened Opened
SMOKING Closed Opened 25%
COOKING Closed Closed
ROASTING Closed Closed
Examples – times, temperatures and humidity
Warm smoking proceeds by the temperature 30 – 50
o
C in a time depending on kind of
product. It is suitable for short-time consumption products (approximately 2 – 3 weeks)
Hot smoking process has a shorter time of treatment and therefore products have shorter life.
Smoking time at temperatures from 50°C to 90°C can last max. 30 minutes to 2 hours, longer
time could debase ductility of meat.
Cooking is proceeded by hot steam. It is possible to roast products up to160°C.
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