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Meat smoking chamber
continuousnatural browning

meat smoking chamber
meat smoking chamber
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Food product
continuous, natural browning


The JO-BEX-MAN® continuous bacon smoking process is designed to facilitate bacon smoking tasks and to optimise performance in this phase. The main benefits of using our system are: • Continuous smoking process. Streamlines smoking, giving a linear process with a continuous rate of up to 5 pieces of bacon per minute. • Complete configuration of the intensity of smoking, colour and level of browning of the bacon, with different smoking programs. • Substantial reduction in consumption of liquid smoke through recirculation and filtering of excess smoke. • Drastic reduction in the space needed for smoking compared with a conventional oven system. • Eliminates transport of smoking trolleys in the production plant as well as the staff needed for these tasks. • The system also makes it possible to smoke other meat products such as ham and turkey.


*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.