Afos Double Maxi Smoking Kiln

Applications & Use Cases

• Commercial smokehouses and fish processors for curing and flavouring seafood.
• Meat processing plants for smoking sausages, bacon, and other charcuterie.
• Restaurants and catering businesses requiring in-house smoking capabilities for various food items.
• Speciality food producers creating smoked cheeses, vegetables, or other gourmet products.

Typical Specifications

Typical capacity

For this class of Afos Double Maxi kiln, a twin trolley capacity of approximately 127kg per cycle is commonly found.

Smoking capability

Units of this type typically offer both hot and cold smoking functionalities.

Trolleys and racks

Smoking kilns in this category are commonly supplied with two trolleys and associated racks.

Control system

Modernised units often feature upgraded controls for precise temperature and smoke management.

Motorisation

A new motor, as fitted to this unit, ensures reliable operation and longevity for the smoke circulation system.

Smoke generation

Built-in smoke drawers are a standard feature for generating smoke from wood chips or sawdust.

Footprint

While specific dimensions vary, double maxi kilns require a significant footprint suitable for industrial kitchen or processing environments.

Frequently Asked Questions

• What is the difference between hot and cold smoking?

  Hot smoking cooks the food while imparting smoke flavour, typically at temperatures above 60°C. Cold smoking flavours the food without cooking it, usually at temperatures below 30°C, often requiring a curing process beforehand.

• What kind of power supply does an industrial smoking kiln typically require?

• What maintenance is typically involved with a smoking kiln?

• Can this kiln be used for different types of products?

• What are the benefits of upgraded controls on a used smoking kiln?