Clients large and small all dry, cook and pasteurize their products with sophisticated THERMICjet® KA and PA systems. Whether large industrial systems or a small single-wagon unit, all systems characterized by a flexible design and many combination options.
For kettle systems, the chassis and all relevant components are absolutely tight. Heating is accomplished via low- or high-pressure saturated steam, which is blown into the heating jacket. The condensate is taken back to the steam boiler.
Schröter offers THERMICjet PA counter-pressure pasteurizing systems to increase shelf-life of the products. The product- and packaging-friendly pasteurization principle keeps specialties like German black bread, salmon roe or meat products fresh and great tasting for a long time.
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.
The THERMICjet line includes hot smokehouses, ovens, steam cooking chambers, as well as water cooking systems and cooking kettles. Systems can be designed in any size, and can be made for wagons, hanging trees or stationary floor racks. Schröter's unique air handling systems and construction quality provide the best uniformity in temperatures, yields and product quality in the industry!