Afos Maxi Smoking Kiln

Applications & Use Cases

• Smoking of fish products such as salmon, mackerel, and haddock.
• Processing of various meat products including bacon, ham, and sausages.
• Adding smoke flavour to cheeses and other dairy items.
• Smoking poultry and game for enhanced flavour and preservation.

Typical Specifications

Typical capacity

For this class of Afos Maxi double trolley unit, capacities commonly range from 50kg to 100kg per cycle, depending on product density and configuration.

Smoking capability

Units of this type typically offer both hot and cold smoking functionalities, allowing for diverse product requirements.

Power supply

A unit with a 7.25kW heating element would typically require a 3-phase electrical supply, commonly 400V, 50Hz, in a UK industrial setting.

Control system

Modernised used units often feature a new control panel with digital timer and temperature controller for precise process management.

Construction material

Smoking kilns are typically constructed from stainless steel for hygiene, durability, and corrosion resistance in food processing environments.

Footprint

Double trolley kilns require significant floor space, typically around 2m x 1.5m, plus additional space for trolley access and maintenance.

Frequently Asked Questions

• What is the difference between hot and cold smoking?

  Hot smoking cooks the product while infusing smoke flavour, typically at temperatures above 60°C. Cold smoking imparts flavour without cooking, usually at temperatures below 30°C, and is often used for products like smoked salmon.

• What maintenance is typically required for a smoking kiln?

• Can this kiln be used for products other than meat and fish?

• What utilities are needed to operate this type of kiln?

• Are spare parts readily available for Afos kilns?