sausage smoking

... most use worldwide.Short smoking times by quick production of highest smoke concentration Variable smoke intensity Diverse smoke aromas and colour nuances TOPs available in the control Best, uniform product quality in colour and flavour Low costs, economic consumption of smoking material The grain size of the wood chips is 4 – 12 mm (KL 2/16) Automatic cleaning aid...

...The Rice blood sausage from Monte Safira is a traditional Portuguese blood sausage that embodies the rich culinary heritage of the Ribatejo region. Crafted with the finest national meats, this delicacy is infused with rice and seasoned to perfection, offering a unique taste experience that is both savory and satisfying. The traditional smoking process using cork wood imparts a distinctive aroma...

...Sausage Board Profile / Smoking Stick P1354...

...Plus 25% productivity – automatic clip/hanging machine for looped products (sausage, cheese) The FCHL ensures continuous production and thus an increased output rate. The double clipper with integrated hanging combines four processes in a labor-saving, efficient manner: clipping and simultaneously creating loops, automatically threading, and placing (hanging) on the smoking rod. Technical changes are reserved.

...COMBI STEAMERS optimal for combination cooking, baking, preparation with hot air, steaming, as well as additionally smoking meat and sausage products, fish dishes, vegetables, and other foods. THE COMBI STEAMERS ARE COMPLETELY MADE OF STAINLESS STEEL AND FEATURE THE FOLLOWING CHARACTERISTICS: - Halogen lighting in the cooking chamber - Safety pendulum lock - Available with / without base cabinet - Longitudinal slides for GN 1/1 - Fully effective insulation on all sides - Temperature range up to 250°C Weight: 300 KG Temperature: Max. 250 degrees...

... is from 13 to 38 mm. Thanks to excellent gas permeability, which allows for a reduction in smoking time, you achieve similarly good casing and color formation as with natural casings, but in a shorter processing time. A time reduction of up to 10% is possible.

... functional areas require different values according to the occupational safety and health regulations (BGR 181 - current version October 2003), such as slaughtering R13 V10, smoking R12, or sausage kitchen R13 V8. The slip resistance levels R9 to R13 required for butcheries are achieved by our flooring systems in a consistently uniform design. Water drainage is optimized through seamless transitions to the drains. Recommended system base: Acrylic resin (PMMA), polyurethane concrete.

... - Savings on the conventional smoking process - Very good caliber accuracy for high precision when slicing - Ready-to-fill casings and "all-in-one process" for high product safety - Environmentally friendly and budget-friendly - No complicated cleaning of the smoking chamber - No costly neutralization of the cleaning water Caliber Range: From 49 to 165 mm Smoke Transfer: B2 Medium smoke tone -> Cooked sausage and poultry ham H5 Dark smoke tone -> Cooked ham H6 Very dark smoke tone -> Cooked ham Caliber Range: 49 to 165 mm...

... reliability. Over 8,000 LUTETIA systems have been installed worldwide for defrosting, salting, phase accumulation, thermal treatment, drying and smoking, cooling & cryogenics. LUTETIA develops technological processes for all your productions: Pork charcuterie (cooked ham, bacon, pâtés), Dry cured meats (coppa, dry ham, dry sausage, Cobourg), Marinated products, Processed poultry products (poultry ham, nuggets), Roasted and smoked chickens, Seafood products (salmon, cephalopods).

...dairy products, sausage products, ice cream and frozen products, food, canned goods, pet food, drugstore items, washing, cleaning, and hygiene products (WPR), as well as tobacco products (cigarettes, cigarillos, cigars, smoking supplies, and smoking accessories). Our sales team visits our customers on-site at their retail locations and provides personalized advice regarding location and store...

VETEC ANLAGENBAU is one of the global market and technology leaders in the thermal treatment of food. We supply demanding industrial customers with high-quality and sustainable systems for drying, smoking, cooking, cooling, curing, and thawing, particularly for meat and sausage products, fish, and pet food. As a medium-sized, dynamic family business, we employ around 150 staff within the company group and distribute our products in over 50 countries, with an export share of over 90%.

...confit pork cheek terrine with duck foie gras nuggets and chanterelles, veal sweetbreads terrine with morels. * Old-fashioned white pudding with mushrooms, foie gras, salmon, scallops Winter range: * Old-fashioned sausage: Toulouse sausage * Semi-salted: shank, belly, shoulder * Old-fashioned smoking: sausage, shank, belly, shoulder * Butcher specialties: roasts (Orloff, bacon, smoked, with prunes...) Summer range: * Old-fashioned sausage: chipolatas, herb chipolatas, merguez, brasse sausage, filling, chorizo for grilling, tenderloin...

...smoked or not. Noix: The fine part of the ham, salted in a mild brine, natural or in a net, smoked or not. Lard: Dry salted belly, smoked or not. Artisanal cooked ham: Top-quality ham, salted by hand, cooked and braised in the oven. Dry sausage: A preparation made from top-quality pork and beef.

... Klagenfurt, offering expandable technology for all business sizes and complete system solutions tailored to the needs of industrial food processing. With two generations of experience in building ripening systems for raw sausage, salami, and raw cured products: Sorgo ripening systems in industrial design are characterized by top-notch craftsmanship and reliability. Customers worldwide appreciate the forward-looking technology and practical engineering. Our highly developed systems are used for salting, drying, burning, ripening, cold smoking, and post-ripening.

...and Ice cream machines), Salting (Injectors, Steakers, Churns, and Salting lines), Pushing (Vacuum stuffers, Pushing lines and processed products, Sausage cutters and unclippers, Twisters), Thermal treatment (Cooking cells, steaming, drying, smoking, roasting, intensive cooling, Cooking and roasting tunnels, Steamers, Dryers, maturation chambers, Smoke generators and catalysts, Thawing cells and...

... individually refine fish, meat, sausage, poultry, cheese, tofu, or other products, the engineers at REICH always find the ideal solution for all requirements. Since its founding by Karl Reich in 1893, the company has evolved over four generations from a regionally active boiler manufacturer to a globally operating specialist for state-of-the-art climate and smoking systems. Thus, REICH is the oldest and most traditional name in the field of smoking system technology worldwide.

... technological processes for all your productions: pork charcuterie (cooked ham, bacon, pâtés, and others), dry cured meats (coppa, dry ham, dry sausage, Cobourg), marinated products, processed poultry products (chicken ham, nuggets), roasted and smoked chickens, seafood products (salmon, cephalopods, and others).

TECHNOCARNE distributes and sells equipment, tools, and services for the food industry. The company trades in, among other things, grinders, cutters, pushers, clip machines, tying machines, embossers, mixers, sausage stuffers, metal detectors, cooking and smoking cells, weighers, lifting tables, as well as multi-brand spare parts (clips, loops, twine, knives and grids, etc.)...

... - Cutters (cubes, slices, licks) for fresh products - Cube machines - Refining cutters - Industrial cutters - Double automatic clip machines - Collagen films - Nibblers - Guillotines - Meat grinders - Injectors - Hanging lines - Automatic clipping and bar placement lines - Netting lines - Complete automatic production lines for fine dough, grain dough, and dry sausage - Industrial washing machines - Cookers - Industrial mixers - Vacuum stuffers - Embossing presses - Frozen block reducers - Washing and disinfection systems - Washing systems for trays.