Smokehouse MAUTING Junior
Date:
1.7.2006
Worked out:
Fila Petr
Checked by:
Bielak Antonin Ing.
Approved by:
Bielak Antonin Ing.
Version No: 3
Page:
14 of 22
Instruction manual
Chart 2.
RO
A
S
T
E
D
M
E
A
T
Flap opening in %
Temperature
in chamber
[°C]
Temperature
in core [°C]
Time
[min]
Outlet
Fresh air
ROASTING
160
72
0
0
ROASTING
160
60
0
0
VENTILATION
2
100
100
4. INSTALLATION OF CHAMBER
Smoking chamber Junior is delivered to customer in an assembled state on a wooden
palette and wrapped in stretch foil.
1. Chamber is transported as close as possible to the destination and is unpacked.
2. Machine is moved to the place. If the chamber has wheels, the front ones are fixed
up (floor has to be even in the chamber positioning).
3. Cable with plug ((3x380V/220V) will be connected to a socket (32 A), that was
prepared by the customer before delivery.
4. It will be made a water connection to distribution piping with a pressure hose into
connecting nut (G 1/2“) in the rear part of the chamber and nut of the distribution
piping, which is equipped with a stop-valve. The customer prepares this
connection before delivery.
5. Connection to the drain is made with hose (DN 20) and with hose socket (G ¾“) in
the chamber floor. End of the hose will be placed directly to the drain outlet or
close to it to make sure that sewage water flows directly to the drain.
6. Smoke outlet will be made by stainless steel piping and knees or a flexible hose
(made of aluminium or inox). This piping or hose will be connected to the smoke
output (
Ø
100) in the upper part of the chamber.
7. After installation will be verified all functions of the chamber according to the
already made procedure.
a) Switch on the main power switch. Display shows the initial state.
Example:
temperature in chamber
020
core temperature sensor
019
time
00:00
program step number
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