Machine type

Smoking, Cooking & Drying Systems

Smoking and cooking systems are enclosed chambers that treat food with controlled heat, humidity, air flow and smoke. Product hangs on smoke sticks or lies on racks in trolleys that are wheeled into the chamber, and a program takes it through stages such as drying, smoking, cooking and cooling. Fans circulate conditioned air across the load so that every position in the chamber sees conditions that are as even as possible; some designs blow the air horizontally across the trolleys rather than from top to bottom.

Overview

About cooking, smoking & drying

Smoke comes from a generator that smoulders wood chips or sawdust or uses friction on a block of wood. Drying and smoking cycles are used for bacon, brisket, jerky, snack sticks and sausages, and cooking to a set core temperature is used for hams and cooked sausages.

Climate maturing installations run a slow, controlled cycle of temperature, humidity and air movement over days, weeks or longer to ferment and dry salami, raw ham and other dry-cured products, often with cold smoking. The precise program depends on the product, chamber design and target result.

Brands in this category

Equipment

2 smoking, cooking & drying systems

The machines in the catalogue classed as cooking, smoking & drying. Models with comparable published size or capacity figures are listed from smallest to largest; others follow in catalogue order. Open one for details or ask which suits your product.

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Related

Browse equipment by the food sector you work in, or by the product you make.

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