Afos 30 Smoking Kiln

• Smoking fish products such as salmon, mackerel, and haddock.
• Processing cured meats like bacon, ham, and sausages.
• Adding smoke flavour to cheeses and other dairy products.
• Small to medium-scale production in artisan food businesses or specialist processors.

Typical capacity

For this class of equipment, capacities commonly range from 150kg to 300kg per batch, depending on product density and trolley configuration.

Construction material

Units of this type are typically constructed from food-grade stainless steel for hygiene and durability.

Power supply

Afos smoking kilns commonly require a 3-phase electrical supply, with typical voltages being 400V or 415V.

Heating method

Heating is typically electric, though some models may offer steam or gas options for temperature control.

Smoke generation

Units commonly feature an integrated or external smoke producer, often using wood chips or sawdust.

Controls

Modernised units or those with recent upgrades commonly feature digital processors for temperature, humidity, and smoke cycle control.

Footprint

The footprint for a kiln of this capacity typically requires a dedicated space of approximately 2m x 2m, plus room for access and maintenance.

• What maintenance is typically required for an Afos smoking kiln?

  Regular cleaning of the internal chambers, smoke generator, and trolleys is essential. Periodic checks of heating elements, fans, and control systems are also recommended.

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

• What type of smoke producer does it typically use?

• Are spare parts readily available for Afos equipment?

• What are the typical installation requirements for a smoking kiln?

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.

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