FIELD: food industry; production of cured sausages. SUBSTANCE: device for thermal treatment of sausages has chamber 1 with working zone for arrangement of container 5 with sausages. Found in upper part of chamber is exhaust duct 3 with perforations and intake duct 3 with perforated air distributing panel 6. Panel 6 is arranged at angle of 30-50 degrees relative to nearest side wall of chamber. Middle height of intake duct is equal to half the height of chamber working zone. Holes of panel 6 are arranged in row equal to length of chamber side wall. Width of duct 3 is equal to 0.8-1.0 of width of container 5. Summary free cross sectional area of exhaust duct perforations is 1.5-2 times greater than summary free cross sectional area of perforations of panel 6. EFFECT: enlarged operating capabilities. 2 cl, 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF AIR DISTRIBUTION IN TECHNOLOGICAL ROOMS OF MEAT PROCESSING, MAINLY IN DRYING CHAMBERS FOR WET-JERKED SAUSAGES | 1992 |
|
RU2049967C1 |
| AIR DISTRIBUTION METHOD IN DRYING AND STORAGE CAMERAS FOR RAW SUN-DRIED SAUSAGES ON RACKS | 2008 |
|
RU2389957C1 |
| METHOD OF DISTRIBUTION OF AIR IN DRYING OF MEAT AND FISH PRODUCTS | 1999 |
|
RU2154788C1 |
| AIR DISTRIBUTOR, MAINLY, WALL-MOUNTED | 1992 |
|
RU2086860C1 |
| 0 |
|
SU547205A1 | |
| METHOD OF AIR CONDITIONING IN DRYING AND JERKING FISH AND MEAT PRODUCTS | 1999 |
|
RU2162572C1 |
| CONVECTIVE DRYING CHAMBER-TYPE INSTALLATION FOR RAW SMOKED AND RAW DRIED MEAT AND FISH PRODUCTS WITH MODERNISED SYSTEM OF AIR DISTRIBUTION AND CONDITIONING | 2010 |
|
RU2454869C1 |
| APPARATUS FOR HEAT-TREATING OF SAUSAGE PRODUCTS | 0 |
|
SU733609A1 |
| AIR DISTRIBUTOR PANEL TYPE | 2015 |
|
RU2602059C1 |
| METHOD OF AIR CONDITIONING IN ROOMS AT HIGH HEAT RELEASE RATE | 1998 |
|
RU2129242C1 |
