Afos Mini Smoking Kiln

Applications & Use Cases

• Small-scale artisanal food production requiring smoked products.
• Restaurants and catering businesses looking to offer house-smoked items.
• Butchers and delis producing smoked meats, fish, or cheeses.
• Product development kitchens for testing new smoked food recipes.

Typical Specifications

Typical capacity

For this 'Mini' class, units commonly handle up to 25kg of product per cycle, often utilising a single trolley system.

Smoking capability

Units of this type typically offer both hot and cold smoking functionalities, providing versatility for various products.

Shelf configuration

A single trolley system commonly accommodates around 7 shelves, optimising batch processing for its footprint.

Power supply

Typically, these kilns operate on a 3-phase electrical supply, with a power rating commonly around 4.25kW for heating elements and controls.

Footprint

Designed for smaller operations, these units are relatively compact and often supplied with a dedicated stand for ergonomic operation.

Construction material

Smoking kilns are typically constructed from food-grade stainless steel for hygiene, durability, and corrosion resistance.

Frequently Asked Questions

• What is the primary difference between hot and cold smoking?

  Hot smoking cooks the product while imparting smoke flavour, typically at temperatures above 60°C. Cold smoking infuses smoke flavour without cooking, usually at temperatures below 30°C, often requiring prior curing of the product.

• What kind of ventilation is required for a smoking kiln?

• Can this type of kiln be used for drying as well as smoking?

• What maintenance is typically involved with a used smoking kiln?

• What are the common fuel sources for smoke generation in these units?