What is the difference between hot and cold smoking?

Hot smoking cooks the product while smoking it, typically at temperatures above 60°C. Cold smoking imparts flavour and preserves without cooking, usually at temperatures below 30°C.

How important is the Automatic Smoke Producer (ASP)?

The ASP is crucial for consistent product quality, automatically generating and feeding smoke into the kiln. This removes the need for manual smoke generation and helps maintain uniform flavour and colour.

What kind of maintenance does an Afos smoking kiln require?

Regular cleaning is essential, particularly of the smoke generator and internal surfaces. Periodic checks of heating elements, fans, and control systems are also recommended to ensure operational efficiency and food safety compliance.

Can this unit be used for different types of products?

Yes, units with both hot and cold smoking capabilities and precise controls are versatile. They can be adapted for various fish, meat, poultry, and even cheese products by adjusting recipes and parameters.

What are the typical space requirements for a double trolley kiln?

While exact dimensions vary, a double trolley kiln will require a significant footprint, typically around 2-3 metres in length, 1.5-2 metres in width, and 2.5-3 metres in height, plus space for access and maintenance.

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 1

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 2

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 3

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 4

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 5

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 6

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 7

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 8

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 9

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 10

Used Afos Double Maxi Smoking Kiln ASP - Smokers, foto 11

Used Afos Double Maxi Smoking Kiln ASP - Smokers

Macchina usata

Disponibile

Venditore verificato

Afos Double Maxi Smoking Kiln ASP

Name: Afos Double Maxi Smoking Kiln ASP
Brand: Afos
SKU: afos-double-maxi-smoking-kiln-8522c1ad
Availability: InStock

Prezzo: Prezzo su richiesta al venditore

Smoking Kiln Make: Afos Model: Double Maxi Complete with Automatic Smoke Producer (ASP) 2 Trolley capacity (127kg per cycle) Hot and cold smoke Well maintained and serviced, with update control unit.

North East Lincolnshire, United Kingdom

A 5929 km

Numero di modello

Double Maxi

Machinery Masters View

Informazioni tipiche per questa categoria di macchinari. Verifichi sempre i dettagli con il venditore.

Used for imparting smoke flavour and preserving fish, meat, and poultry products.
Suitable for producing smoked cheeses, vegetables, and other speciality food items.
Utilised in food processing plants, abattoirs, and large-scale catering operations.
Applicable for both hot and cold smoking processes across various food types.

Typical capacity: This 'Double Maxi' model typically accommodates two trolleys, commonly offering a batch capacity of around 120-150kg per cycle for products like fish or meat.
Smoking capability: Units of this type are designed for both hot and cold smoking, providing versatility for different product requirements.
Smoke generation: Equipped with an Automatic Smoke Producer (ASP), which typically ensures consistent smoke density and distribution throughout the chamber.
Control system: Modernised units commonly feature updated digital control units for precise temperature, humidity, and smoke cycle management.
Construction material: Smoking kilns for food processing are typically constructed from stainless steel for hygiene and durability, suitable for washdown environments.
Power supply: For this class of industrial equipment, a three-phase electrical supply (e.g., 400V, 50Hz) is commonly required.

Hot smoking cooks the product while smoking it, typically at temperatures above 60°C. Cold smoking imparts flavour and preserves without cooking, usually at temperatures below 30°C.

Used smokehouses are valued for their durability and consistent performance when well-maintained. Buyers typically prioritise even heat distribution, smoke generation capacity, and chamber construction quality. Common strengths include longevity of stainless steel models and reliable temperature control systems. When purchasing secondhand, inspect heating elements, thermostats, and internal surfaces for corrosion or damage. Operators generally report that established brands retain functionality across extended production cycles. Regular maintenance history and documentation of repairs significantly influence buyer confidence in used equipment condition.

Panoramica generale per questo tipo di macchina

Machinery Masters Intelligence. Indicazioni generali solo per questa categoria di macchinari, non sostituiscono le specifiche esatte del venditore. Verifichi sempre i dettagli con il venditore.