Afos - Afos Double Maxi Smoking Kiln

Applications & Use Cases

• 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 Specifications

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.

Frequently Asked Questions

• 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)?

• What kind of maintenance does an Afos smoking kiln require?

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

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