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Smoking chamber
Smoking chamber
Meat and sausage is smoked in smoking chambers for flavoring and preservation. To make a concrete statement about the durability, the process of smoking must be carried out accurately and in a reproducible manner. For this purpose, the temperature must be precisely measured, controlled, and documented during the process.

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Brochure Meat Processing Industry
Meat Processing Industry
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JUMO variTRON
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Our solution for the smoking chamber

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Overview for the food industry
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End-to-end from a single source
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JUMO is at your side with system solutions for all processes in the smoking chamber. This includes both the control of the oven temperature in relation to the core temperature of the product as well as the creation of batch records and recipes.
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Your contact person

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