Afos Smoking Kiln

• Smoking of fish products such as salmon, mackerel, and herring.
• Processing of various meat products including bacon, sausages, and poultry.
• Adding smoke flavour and preserving cheeses and other dairy items.
• Drying and smoking of specialist charcuterie and deli products.
• Small to medium-scale commercial food production and artisan smokehouses.

Typical capacity

For this model class, capacities commonly range from 150kg to 300kg per batch, with this specific unit stated at 250kg.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V or 415V, 50Hz.

Heating method

Afos kilns commonly use electric heating elements for precise temperature control during the smoking and cooking cycles.

Smoke generation

This unit features a separate smoke producer, which is typical for modern kilns, allowing for controlled smoke density and flavour.

Construction material

Smoking kilns are typically constructed from food-grade stainless steel for hygiene and durability in corrosive environments.

Door configuration

The front and back door configuration is commonly found on units designed for high and low-risk separation, facilitating hygienic workflow.

Control system

Modern Afos kilns typically feature programmable logic controllers (PLCs) for automated process control, including temperature, humidity, and smoke cycles.

Trolleys

Units of this size are commonly supplied with one or two trolleys for loading and unloading products, as specified for this unit.

• What is the typical footprint of an Afos AK1-250 smoking kiln?

  While specific dimensions should be confirmed with the seller, kilns of this capacity typically require a floor space of approximately 1.5m x 1.5m, plus space for the separate smoke generator and access for trolleys.

• What maintenance is typically required for a used smoking kiln?

• Can this kiln be used for both hot and cold smoking?

• What type of smoke producer does this unit likely have?

• Are spare parts readily available for Afos kilns?

• What are the benefits of a front and back door configuration?

Used smokehouses are valued for their durability and consistent performance when well-maintained. Buyers typically prioritise even heat distribution, smoke generation capacity, and chamber construction quality. Common strengths include longevity of stainless steel models and reliable temperature control systems. When purchasing secondhand, inspect heating elements, thermostats, and internal surfaces for corrosion or damage. Operators generally report that established brands retain functionality across extended production cycles. Regular maintenance history and documentation of repairs significantly influence buyer confidence in used equipment condition.

General overview for this equipment type