Modernization of the thermal chamber for heat treatment of semi-finished products

The production of semi-finished products is one of the main production cycles of a meat-processing enterprise, and its efficiency is determined by the degree of equipment with technological machines and means of mechanization of auxiliary processes, their technical level, reliability, and specific technical and economic indicators. In the production of frozen semi-finished products of high readiness, heat treatment is an important operation. The article discusses a heat chamber for heat treatment of semi-finished products. The disadvantage of the considered smoking chamber is the low efficiency of heat treatment of cutlets, associated with the uneven processing of the product in the entire working volume of the chamber, since the considered heat chamber is intended for the preparation and heat treatment of sausages. Therefore, a modernized design of the smoking chamber is proposed, in which the grocery cart with semi-finished products receives a rotational movement. The proposed modernization of the smoking chamber allows to ensure optimal processing conditions in the entire working volume of the chamber and to expand the scope of its application, as well as to increase the productivity of the smoking chamber.