When it comes to versatility in conventional applications, the THERMICjet® HR is unbeatable. The drying and cooking system steam cooks, heats, dries and reddens. A cooling coil for fermentation processes is also available as an option. The air can be blown in vertically and extracted in the center under the ceiling or via a multi-duct system, where the air is also blown in diagonally and extracted both in the center under the ceiling and in the lower area of the side walls. This intricate air flow system results in high-quality products being treated absolutely uniformly. Cooked ham specialties can even be dried and smoked at eleven levels. Units can be equipped with standard hinged doors, a double-leaf door, an automatic lifting door or a sectional door.
THERMICjet® HR can be built to be loaded with wagons, stationary rack systems or hanging trees.
