Bastramat C2000 Smoking Kiln

• Smoking of various fish products such as salmon, mackerel, and trout.
• Processing of meat products including sausages, ham, and bacon.
• Smoking of poultry items like chicken and duck.
• Adding smoke flavour to cheese and other dairy products.
• Used in large-scale catering, food manufacturing, and fish processing facilities.

Typical capacity

For this class of equipment, capacities commonly range from 1 to 3 trolleys, accommodating several hundred kilograms of product depending on density and size.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with power consumption varying based on heating elements and motor loads.

Heating method

Bastramat kilns commonly utilise electric heating, though some models may incorporate steam or gas options for temperature control.

Smoke generation

This model includes an automatic smoke producer, typically using sawdust or wood chips for a controlled smoke generation process.

Temperature range

Smoking kilns are generally capable of operating across a broad temperature range, from cold smoking (below 30°C) to hot smoking (up to 90°C or more).

Construction material

Units are typically constructed from food-grade stainless steel for hygiene and durability in demanding processing environments.

Control system

Modern smoking kilns commonly feature programmable logic controllers (PLCs) for precise control over temperature, humidity, and smoke density.

Footprint

The footprint for a single-trolley unit of this type is typically around 1.5m x 1.5m, plus space for the smoke generator and access.

• What types of products can be processed in a Bastramat C2000 kiln?

  These kilns are versatile and commonly used for smoking various food products, including fish, meats, poultry, and cheeses. The specific application depends on the programmed cycle.

• Does this unit come with a smoke generator?

• What kind of maintenance is typically required for a smoking kiln?

• Is a trolley included with the kiln?

• What are the typical power requirements for a unit like this?

• Can this unit perform both hot and cold smoking?

Commercial smokers are valued for consistent temperature control and reliable smoke generation across extended cooking cycles. Buyers typically prioritise units with sturdy construction, functional thermostats, and intact seals when purchasing used models. Industry sentiment emphasises the importance of verifying heating elements and smoke production capability before purchase. Durable stainless steel construction and modular design are regarded as desirable features. Regular maintenance history and operational documentation significantly influence buyer confidence in used equipment condition and longevity.

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