Introduction Cold smoking and fermentation are key processes for producers of dry-cured meats such as salami and raw ham. Maintaining stable temperature, humidity and airflow throughout these stages is critical for both product quality and food safety. Protech’s cold smoking [...]

Introduction For food producers focused on premium flavour, extended shelf life, and consistent texture, the curing and smoking process is key. Protech’s cold smoking and maturing rooms are built to meet those needs with precision, offering a fully controlled environment [...]

Industrial food production relies on consistent results, efficient processes, and equipment that can adapt to a variety of products. For processors working with meat, fish, or poultry, one essential tool in the lineup is the batch smoke chamber — [...]

Sustainability in food production is a necessity to ensure we can continue to feed a growing global population while preserving the environment and resources for future generations. With increased awareness of climate change and the environmental impact of conventional agriculture, [...]

Food preservation is a critical aspect of the food processing industry, ensuring food safety, extending shelf life, and maintaining nutritional value. Protech AB's technology plays a vital role in achieving these goals, utilizing scientific principles to deliver effective and reliable [...]

Protech AB is a Swedish company that specializes in industrial food processing equipment. The company offers a wide range of machines for various processes, including spiral drying, smoking, cooking, and cleaning. Protech's machines can be used for different types of [...]

Protech AB stands as a prominent global player in the realm of thermal food processing equipment. With a rich history of innovation and a dedication to quality, they provide cutting-edge solutions for a variety of food processing needs, including smoking, [...]

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 [...]