Installations for smoking fish & meat
Smoking is a method of preserving and aromatising foods, primarily fish and meat. It involves exposing the foods to the smoke from wood fires for an extended period. Many of the chemical compounds present in the smoke are antimicrobial. In addition, smoking causes hardening of the surface of 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 by flavouring and the texture by hardening of the surface of the smoked product. We differentiate between cold smoking (15-25°C. e.g. ham, bacon or smoked salmon), warm smoking (25-50°C, e.g. Vienna style sausages) and hot smoking (50-85°C, e.g. cooked ham or Jagdwurst style sausage).
With industrial VEMAG ANLAGENBAU smoking installations you will achieve perfect results in treating your products – take a look at our range of installations or contact us directly for an individual consultation.
Our range includes the following installations:
- AEROMAT COMPOUND
- CLIMAMAT TWIN
- CLIMAMAT CROSS
- CLIMAMAT HIGHCUBE
- CLIMAMAT POWER
- CLIMAMAT ALPAS
- H501 FRICTION
- H504 GLOW
- H507 STEAM
- TARBER SMOKE MASTER
INSTALLATIONS & SMOKE GENERATORS FOR THE INDUSTRY
Discover now the VEMAG 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, VEMAG ANLAGENBAU offers you maximum flexibility. Familiarize yourself now with our cooking plants and other systems.