Smoking and heat treatment
Industrial smoking: why divide the process into stages
Pre-drying, smoke supply and heating serve different purposes. What to consider when selecting a chamber and preparing a program.
The process starts before the chamber
The FAO guide describes fish processing as a sequence of raw material preparation, salting, pre-drying, smoking and, for the hot method, heat treatment. It is therefore useful to discuss the chamber alongside the entire production route: what arrives for loading and where the finished batch goes.
Smoke, humidity and heating
FAO notes the influence of smoke density and humidity on the properties of the smoked product. A single temperature parameter does not describe the whole process: when agreeing on equipment, it is worth discussing control of smoke, air and humidity, as well as how product temperature will be monitored. The available functions depend on the selected model.
What to include in the inquiry
Our practical conclusion: specify the product, item dimensions, batch mass and arrangement on racks, hooks or mesh trays. Ask to agree on the program stages and verify the result with your load. A process technologist sets the specific operating conditions and storage requirements for the product; this overview article does not replace a processing instruction.
Sources and materials
This overview draws on public technical publications. Practical equipment selection advice reflects editorial conclusions.
We will help select equipment for your production
Choose equipment or contact us to discuss the configuration.
View equipment Contact →