Drying chamber with smoking for durable meat production is a technological equipment specified for smoking, drying and maturing of meat, non-heat-treated products, as well as for smoking cheeses, fish and other smoked products that require smoking at low temperatures.

For non-heat-treated meat products the technological process begins with the maturing of the product – the product is heated to the requested temperature (20 – 30°C according to the technology requirements). At this stage of the process, the product is colored. After the process of maturation of the product, the products are dried and smoking process is started. Smoking runs in
cycles at the requested temperature, humidity and airflow intensity. Smoke and Non-smoke cycles are changed periodically. Cycle lengths are changed depending on the requirements of the technological process. During the smoking process the temperature and humidity in the chamber are gradually reduced. The process usually takes 6-7 days.

For others as non-heat-treated products, the process begins with product drying. This is followed by the smoking phases of the products, keeping the temperature, humidity and airflow intensity as requested by the technological process.

Fermenting chamber technology is designed and produced according to dimensions of room in which have to be fermenting chamber placed. Depending on a dimensions of the chamber, the performance of the individual motors and the pipe dimensions are projected. Process control uses an enthalpy humidity measurement system (absolute humidity principle) that is reducing energy consumption for heating and cooling. Fresh air suction is reducing energy consumption to zero in the cold season. In the other year season to 50%.