They are intended for the technological process for non-heat fermented products. They are suitable for fermented products with starting culture. They are suitable for technology with GDL or classic production of durable sausages, ham and smoked meats. The innovative air circulation system ensures an even airflow throughout the chamber. The circulating air damper system ensures a perfect and even drying of all products. Circulating air control with the use of fresh air, enthalpy and control according to the absolute humidity allows you to reduce energy consumption by up to 30%. There are two types of climate chambers: Smoke ripening chambers KMZ: are primarily intended for the fi rst stage of fermentation of non-heat-treated meat products. Maturing chambers KMD: are intended for the 2nd stage of fermentation of non-heattreated products or drying of heat-treated products. They can be equipped with a smoke generator to create a smoky flavour for products. Defrosting chambers KMR: They are intended to thaw frozen raw materials, such as blocks of meat, fish, vegetables or fruits, before they are further processed.