SMOKING INSTALLATIONS:
Installations for smoking fish & meat
Smoking is a method for preserving and aromatizing foods - primarily fish and meat. It involves exposing the food to smoke from wood fires for an extended period. Many of the chemical compounds contained in smoke are anti-microbial.
In addition, smoking causes the texture of the surface to harden the smoked product, which prevents micro-organisms from getting in.
As well as increasing the shelf life, smoking is also effective in positively influencing properties such as colour, aroma and taste. Most of all it enhances the flavour.
There are different methods.
- Cold smoking (15-25°C. e.g. ham, bacon or smoked salmon).
- Warm smoking (25-50°C, e.g. Vienna style sausages).
- Hot smoking (50-85°C, e.g. cooked ham or Jagdwurst style sausage).
Industrial VETEC ANLAGENBAU smoking installations achieve perfect results in treating your products.
Look at our portfolio of food processing machinery, or contact us directly for personal consultation.
Our range includes the following installations:
- AEROMAT
- AEROMAT COMPOUND
- CLIMAMAT TWIN
- CLIMAMAT CROSS
- CLIMAMAT HIGHCUBE
- CLIMAMAT POWER
- CLIMAMAT ALPAS
- H501 FRICTION
- H503 GLOW
- H504 GLOW
- H507 STEAM
- TARBER SMOKE MASTER
INSTALLATIONS & SMOKE GENERATORS FOR THE INDUSTRY
Discover now the VETEC ANLAGENBAU smoking installations and smoke generators - a very good energy efficiency, absolute uniformity of the processes as well as an excellent result are only three of the many advantages of our products. Would you like to learn more? Then contact us now and we will advise you on the right system for your company.
As a leading manufacturer in engineering for industrial food treatment, VETEC ANLAGENBAU offers you maximum flexibility. Familiarize yourself now with our cooking plants and other systems.
