MAUTING Junior 03 - Page 13

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:
13 of 22
Instruction manual
VIENNA SAUSAGES
Flap opening in %
Temperature
in chamber
[°C]
Temperature
in core [°C]
Time
[min]
Outlet Fresh air
REDDENING
DRYING 65 20 100 100
SMOKING 68 20 25 0
COOKING 75 72 0 0
VENTILATION 2 100 100
SAUSAGES
Flap opening in %
Temperature
in chamber
[°C]
Temperature
in core [°C]
Time
[min]
Outlet Fresh air
REDDENING
58 20 0 0
DRYING
65
15
100
100
SMOKING
68
20
25
0
COOKING
75
72
0
0
VENTILATION
2 100 100
SMOKED MEAT
Flap opening in %
Temperature
in chamber
[°C]
Temperature
in core [°C]
Time
[min]
Outlet Fresh air
REDDENING
60 60 0 0
DRYING
70 30 100 100
SMOKING
68 45 25 0
COOKING
80 72 0 0
COOKING
80
30
0
0
VENTILATION
2
100
100