THERMICjet®

THERMICjet® is the right choice for cooking, smoking, heating, and drying. We manufacture our hot smoking and cooking systems as well as our kettle systems to meet your specific requirements: whether for one wagon or fifty, as an in-line system or in the standard design, for rolling wagons or hanging racks, the system will definitely integrate perfectly into your production flow.

Flexible Combinations

This solution satisfies both industrial and artisan customers alike. Whether a large-scale facility or a small operation, we will design and build your THERMICjet® with complete flexibility in either the standard or transit design. In this process, we consider your intended use as well as the space available.
In addition, we can adapt every unit to your loading system – from rolling wagons to stacked modules and cassettes to hanging racks. Rapid maintenance, easy access to components, and straightforward cleaning are the hallmarks of this well engineered series.

When it comes to versatility in traditional applications, the THERMICjet® HR can’t be beaten. The hot-smoke cooking system cooks, smokes, heats, dries, and reddens. A cooling coil is also available as an additional option. The THERMICjet® can also be ordered with baking system, allowing you to take full advantage of the capabilities of the multitalented THERMICjet®. The system can be closed with either a standard swing door, a double-wing door, a vertical sliding door or a sectional door.

Industrial and artisan customers alike cook, dry, and pasteurize using sophisticated THERMICjet® systems from Schröter.
Both the large-scale industrial systems and the small single-wagon units stand out due to their flexible design and numerous possible combinations.
When it comes to the kettle systems and cooling basins, the vessel and all relevant components are steam- and airtight.
They are heated, for example, using low/high-pressure saturated steam which is blown into the heating jacket. The condensate runs through a steam trap and a collecting pipe back into the steam generator.

In order to prolong the shelf life of products, Schröter offers  counter-pressure pasteurization systems. The pasteurization method, which is product- and packaging-friendly, ensures that specialties such as brown bread, salmon roe, or meat products stay fresh and flavorful for long periods of time.
The semi-preserved food is loaded into the THERMICjet® PA in perforated, heat-resistant euro containers on EUR-pallets.
For example, as soon as packaged bread has been loaded into the pasteurizing system, low-pressure steam is introduced from the outside through a valve. This causes the temperature inside the chamber to rise to around 100 degrees Celsius at a pressure of around 140 mbar. While this temperature is maintained, condensation causes the pressure to drop and a vacuum to be created. This is compensated for using compressed air, which is fed into the system through another valve. The air in the bread’s packaging expands as a result of the increase in temperature and builds up pressure. Low-pressure steam or compressed air, which is supplied through yet another valve in the system, ensures that the package does not burst.