SPEEDSMOKE/DRENCHING
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 external cabinet, big as a 1-trolley smoking cabinet, into which a carriage of products is placed. Then the carriage gets showered with re-circulated smoke condenser for 30-120 seconds. The carriage then moves over to the existing smoking cabinet where the products are heat processed.
CAPACITY
A Speedsmoke has a capacity of 5-10 tons per hour depending on type of product.
ENERGY SAVING
The shortened processing time means reduced energy consumption.
REDUCED CLEANING
Since no smoking takes place in the actual smoking cabinet, the need of cleaning is minimized. This saves both environment and equipment.
STEADIER PRODUCT QUALITY
With the Speedsmoke technique our customers get a steadier product quality and a reduced wastage.
ENVIRONMENT
With a Speedsmoke the environment is saved as the wastes are minimized.
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Speedsmoke has a capacity of 5–10 tons per hour depending on the product type. It is ideal for hot smoking of fish, poultry, and cured meats.
The system reduces processing time by up to 50 %, lowers energy consumption, minimizes cleaning needs, and ensures a more consistent product quality with less waste.
Speedsmoke is an external cabinet where products are showered with smoke condensate for 30–120 seconds. They are then moved to a smoking chamber for heat treatment.
