OVENS - DRYERS - SMOKING KILNS
COOKING UNITS FOR THE SALTING AND 
FOOD PROCESSING INDUSTRIES
Tel : +33 (0) 385 309926 Fax : +33 (0) 385 518227 E-Mail


Smoke production

To provide the equipment essential for the aromatic phases of your processes, two types of smoke production can be supplied:

Smoking via a combustion type generator

This traditional approach to smoked products (bacon, sausages, hams, etc.) uses a sawdust type generator (the air used to burn the sawdust has a reduced oxygen content). This combustion generates acid, phenolic, and carbonyl compounds that are essential for the final quality (they have very good bacteriostatic and antioxidant properties). The considerable aromatic richness of the smoke produced is often a strong asset.

Smoking via an atomization generator

Free of exterior discharge and in full safety, this system uses compressed air to atomize liquid extracts of condensed smoke in the unit (pH 2.5). The smoking liquid is packed in containers, and it is available with several aromas depending on the types of wood used. Assimilated to traditional smoking, atomization also enables you to avoid the undesirable side effects of smoking via combustion (benzopyrenes that can present a health hazard, constraints of cleaning and of storing the wood). Furthermore, it can considerably shorten production lead times (by up to 50%). Its bactericidal properties (low pH) constitute a further asset.

Arcos - Constructeur de séchoirs, fumoirs et fours Arcos - Constructeur de séchoirs, fumoirs et fours Arcos - Constructeur de séchoirs, fumoirs et fours Arcos - Constructeur de séchoirs, fumoirs et fours


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