Cheese smoking chambers

... wood beams allows long time processing over the weekend. The Sorgo friction smoke system in conjunction with the Sorgo hot smoking technology is extremely environmentally friendly. No expensive air purification systems are required.

The machine is manufactured on two separate parts, the vat of smoking and the smoking productor. The vat is made in stainless 304 with an double room, provided an isolate cap and an aspirator of smokes. The ...

For smoked cheese application, Emerson Technik smoking chambers usually use the cold smoke system. The perfect air circulation, together with the low smoke temperature (controlled by ...

BASTRA systems have been specially developed for ourcustomers’ requirements and stand out on account oftheir optimum product result, high efficiency, sustainablequality and environmentally friendly technology. Our production facilities ...

... a system created to smoke small quantities of products such as cold cuts, cheese and fish. This small system works with only one trolley and has an internal system of smoking made with a manually loaded ...

... system, for a perfect chamber seal •the chambers are suitable for processing all kinds of butcher products such as sausages, meats, poultry, fish and cheese •each cart has its own fan ...