Smoking heat chambers KON CON-5, CON-10, etc.

Smokehouses are designed for the production of sausages, meat delicacies, fish, poultry, etc. The most important factors ensuring the highest quality of the finished product manufactured on these machines are: regulation of temperature differences (operational delta) and reduction of drying time.
The following types of smokehouses are distinguished:
KON-5 for hot smoking (GC);
KON-5 universal for cold (HC) and hot smoking;
KON-10 for hot smoking;
KON-10 is universal for cold and hot smoking.
Models: CON-100, CON-102, CON 104, CON-108 (108A), CON-5, CON-10, CON 5 X/K, CON-10A-1, CON 10 A-1 X/K, CON-112 (112A).
- Smoking thermal chambers KON-5/10. Technical specifications.
- Smoking thermal chambers KON-10A-1. Technical specifications.
- CON-108/108A, CON-112/112A. Technical specifications.
- KON-102, KON-104/104A, KON-106. Technical specifications.
- CON 10 A-1 X/K. Technical specifications.
- Smoking thermal chambers CON 5 X/K. Technical specifications.
- Smoking thermal chambers KON-100. Technical specifications.
All KON products
About KON
-
MODULAR PRINCIPLE
In the course of constant experiments, two basic models were selected: a module for small furnaces, called KON-5,and also KON-100 for the eurorama. -
AN INTEGRATED APPROACH
The company provides a comprehensive solution to customer problems and full service of its systems throughout their entire life cycle. -
INDIVIDUAL APPROACH
The company finds an individual approach to each client: financial calculations are carefully debugged, they are flexible.
NEW TECHNOLOGIES GROUP
Contact us or your local dealer for more information on certifications, features, reviews, pricing, stock availability and delivery terms for KON products.
Reply guaranteed within 8 business hours
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