Sausage smoking - Import export

The RATIOTOP smoke generator offers unbeatable flexibility at very low wood chips consumption. The freely selectable smoke stages from slight to intensive smoke enable you to customise the aroma, preservation and colouration to your specific product's needs. No matter if you produce broiled sausage or darkly smoked goods The RATIOTOP has good reasons for being the smoke generator that sees the 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

"Origin Our Swabian smoked salt is produced according to centuries-old recipes in a small smokehouse on the Swabian Alp, in the heart of Brandenburg. With a great deal of love and experience, traditionally harvested sea salt is smoked for 6 to 7 days at a temperature between 15°C and 23°C. This is how Schwabisch smoked salt is created. The result is smoked Schwabisch salt with an intense taste experience. A maximum of 150 kg can be smoked per smoking cycle. This can be done 2 to 3 times, after which the entire installation must be dismantled and cleaned so that all deposits such as tar and soot can be removed. This is very important to prevent these particles from being found in the final product. Taste and use A mixture of spruce and beech wood provides the intensive smoke aroma. Schwabian smoked salt harmonises perfectly with egg dishes, stews and typical Schwabian dishes such as lentils and sausages. Our smoked salt is a natural product. Natural vari…"