Cold smoking is a method of preserving food, particularly fish and meat, by exposing it to smoke from a smoldering fire. Unlike hot smoking, where the food is cooked at higher temperatures, cold smoking is done at temperatures below 86°F (30°C). This process [...]

Cold smoking is a time-honored technique that imparts a unique and desirable flavor to fish while extending its shelf life. This process, conducted at temperatures below 86°F (30°C), infuses the fish with a smoky aroma without cooking it, making it [...]

Speedsmoke is a new system used in the hot smoking processes of fish, poultry, and cured meats and provisions. SHORTER PROCESSING TIME By using the drenching technique many products get processed in only half the time.r. METHOD Speedsmoke is an [...]

Our cold smoking and maturing plant is designed for smoking and maturing salami, raw ham and similar meat products within a temperature range of 15°C to 35°C.   Description The plant consists of a central air conditioning unit and tubes [...]

Grill sausage Our smoking chambers are perfect for flavoring and processing grilled sausages. The smoke chambers unique alternating flat system that continuously change the air circulation across the product, ensures an even color and weight reduction.   Chorizo / Kabanos [...]

The cooking chamber is designed for cooking sausages, ham, and similar products that require temperatures between 70 and 90°C. ALL STEEL CONSTRUCTION IN COOKING CHAMBER The cooking chamber is built from 1.5mm stainless steel plates welded together, creating a completely [...]

The Cold Smoking and Maturing Plant is designed for smoking and maturing of salami, raw ham and similar meat products with a temperature of 15 – 35°C. DESCRIPTION The plant consists of a central air conditioning unit and tubes for [...]

Liquid Smoke System for consistent and stable flavor control. This system is a fully automated smoke generator designed to produce liquid smoke. With its built-in microprocessor and process controller, it stands as one of the most advanced solutions available to [...]

The Spiral Drying-Smoking-Cooking system is an advanced piece of equipment designed to enhance the efficiency and quality of bacon and similar meat products through continuous, in-line processing. This system integrates drying, smoking, and cooking functionalities within a single, streamlined unit, [...]

The Cold Smoking fish and Maturing Plant is an advanced facility specifically designed for the smoking and maturing of salami, raw ham, and similar meat products. Operating within a temperature range of 15 – 35°C, this plant provides the optimal [...]