Afos AK6 Smoking Kiln

• Commercial food processors use smoking kilns for flavouring and preserving meat, fish, and dairy products.
• Artisan food producers utilise these units for creating smoked cheeses, charcuterie, and specialty seafood.
• Restaurants and catering businesses may use smaller versions for in-house smoking of ingredients.
• Pet food manufacturers sometimes employ smoking processes for certain product lines.

Typical capacity

For this class of equipment, a unit like the AK6 typically handles batch sizes ranging from 250kg to 500kg, depending on product density and trolley configuration.

Power supply

Smoking kilns of this size commonly require a 3-phase electrical supply, typically 400V, 50Hz, with appropriate amperage for heating elements and motors.

Heating method

Units like the Afos AK6 commonly feature electric heating, though some may incorporate steam or gas options for temperature control.

Smoke generation

This model is described with a separate smoke producer, which typically uses wood chips or sawdust to generate smoke externally, feeding it into the main chamber.

Temperature range

Smoking kilns are typically capable of operating across a wide temperature range, from cold smoking (20-30°C) to hot smoking (up to 90°C or higher).

Construction material

For hygiene and durability, units of this type are commonly constructed from stainless steel, both internally and externally.

Control system

Modern or well-maintained units typically feature programmable logic controllers (PLCs) or digital controls for precise management of temperature, humidity, and smoke cycles.

• What is the typical footprint of an Afos AK6 smoking kiln?

  While exact dimensions vary, an Afos AK6 smoking kiln, including its separate smoke producer, typically requires a floor area of approximately 2.5m x 2m, plus additional space for access and maintenance.

• Are smoking trolleys always included with these units?

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

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

• What maintenance is typically involved with a used 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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