VERFAHREN ZUM BEHANDELN VON LEBENSMITTELWARE MIT RAUCH.

摘要

Sausages, meat or fish are smoked in a pressure-tight treatment chamber in which the moist food is first heated at . pressure to 30-40 deg. C. After producing a vacuum of 25-50% in the chamber, smoke is admitted. Appts. comprises a horizontal cylinder with a dished bottom and a hinged cover which has rails for stands carrying the food. An insulating layer prevents heat losses. A circulating blower and an optional heat exchanger are also enclosed. Anexternal main with branches can be used for evacuation by the vacuum pump and filter or for heating by ambient air supply pipe and heat exchanger or by applying smoke from the smoke generator.