FIELD: food industry.
SUBSTANCE: smoking apparatus contains a spiral-shaped multi-sectional operating chamber with two parallel guides positioned on the side walls, a door for product charge-in and discharge and nipples for smoking fluid delivery and withdrawal. The apparatus is additionally equipped with a recirculation system for smoking fluid delivery. The operating chamber consists of two serially installed sections, repeatedly alternating: smoking fluid dispersion section and product ultrasonic treatment section. The smoking fluid collection chamber is positioned between the dispersion and ultrasonic treatment sections. Nozzles for smoking fluid spraying are installed in opposite side walls of the dispersion sections. Ultrasonic radiators are installed in opposite side walls of the product ultrasonic treatment sections. Movable flaps are arranged between sections. Installed over each section is a pneumatic cylinder for moving fixtures within a vertical plane and for controlled movement of carriers. Electric heating elements are installed on the walls of the spiral-shaped multi-sectional operating chamber.
EFFECT: finished product quality improvement.
3 dwg
Title | Year | Author | Number |
---|---|---|---|
METHOD OF PREPARING SMOKED AND BAKED PRODUCTS FROM CHICKEN AND DUCKLING BROILERS | 0 |
|
SU1056992A1 |
METHOD FOR PRODUCTION OF SMOKED FOOD FROM CHICKEN BODIES | 1998 |
|
RU2142233C1 |
METHOD FOR PREPARING HEAT-TREATED ROLL FROM POULTRY MEAT | 1995 |
|
RU2076613C1 |
SMOKE-CURED FISH PRODUCTION LINE | 2006 |
|
RU2328856C1 |
METHOD FOR SMOKING OF FOOD PRODUCTS | 2003 |
|
RU2260282C2 |
SMOKING APPARATUS | 2007 |
|
RU2346446C1 |
METHOD FOR PREPARATION OF STUFFED SMOKED-AND-COOKED POULTRY MEAT ROLL | 2014 |
|
RU2548189C1 |
METHOD FOR PREPARATION OF THERMALLY TREATED ROLL OF POULTRY MEAT | 2014 |
|
RU2557108C1 |
APPARATUS FOR OBTAINING CURED AND SMOKE FISH PRODUCTS | 2000 |
|
RU2178253C1 |
APPARATUS FOR HOT SMOKING OF FISH | 2006 |
|
RU2313945C1 |
Authors
Dates
2014-05-10—Published
2013-01-10—Filed