A special - horizontal system of air and smoke circulation designed to optimise cooking, cold smoking and dry-heat cooking processes on trays and nets.

	Closed smoke cycle: environmentally friendly, energy-saving, facilitating better utilization of the most advantageous smoke fractions
	Revolving guide vanes and a fan over each trolley make it possible to obtain the uniform smoking effect throughout the whole chamber and a shortened duration of thermal processing
	Smoke smoldering generation gives products with high sensory quality, appealing and stable colour, and low weight losses
	Automatic washing system making it possible to maintain high hygienic standards
	Modular design or chambers welded as a whole from within, as well as flow chambers guarantee meeting the highest hygienic standards enforced in the EU and the USA
	Microprocessor control guarantees full control over processes taking place in the chamber

Chambers with the horizontal circulation of air and smoke are a special version of chambers manufactured by our company and exhibit all their advantages.

They are distinguished by flaps (Fig. 1) marked here as 1 and 2, which force the horizontal flow of air and smoke, advantageous especially for cold smoking, cooking and dry-heat cooking of e.g. fish fillets. Changes in the flow direction occur when the position of flaps is adjusted.

A combination of the system of flaps with the system of revolving guide vanes results in an incomparable time and quality of smoking e.g. of salmon in chambers with a horizontal air and smoke circulation.

The cooling system applied in cold smoking (as an option) operates thanks to evaporators manufactured from acid resistant pipes, running along the chamber in the upper ducts.