METHOD OF AIR DISTRIBUTION IN TECHNOLOGICAL ROOMS OF MEAT PROCESSING, MAINLY IN DRYING CHAMBERS FOR WET-JERKED SAUSAGES

摘要

FIELD: ventilation and air-conditioning systems. SUBSTANCE: method of air distribution consists in forcing the air by fan into supply passage with slot located in drying chamber and feeding the air to lower section of chamber with exhaust fan operation continuously. In the course of drying the sausages, supply passage is periodically closed with damper fitted through air distributing slot in supply passage till a pressure of 1.1 to 1.2 atm has been built up in it, thus forming the horizontal layers of air over entire surface of chamber floor which are moved upward in volume of working zone of chamber at a rate not exceeding 0.2 m/s. Besides that, the intervals for closing the supply passage is selected depending on the relationship given in the description. EFFECT: enhanced reliability. 2 cl, 3 dwg