In-line smoking system for meat products
Traditional smoking systems in meat processing industries often result in long processing times, inconsistent product quality, and unhealthy residues. These challenges necessitate a more efficient, cleaner method to produce smoked meat products effectively.
Produce clean-label smoked products efficiently.
The GEA SuperHeatSmoke & HotSmoke system from GEA is an advanced in-line smoking solution. This system combines the GEA CookStar double spiral oven technology with Red Arrow’s condensed natural smoke. The integration allows for the production of both smoked and non-smoked products in one oven, offering flexibility in flavor adjustment. The SuperHeatSmoke process operates above 100°C, while the HotSmoke process operates below 100°C, making it suitable for various products, including chicken, beef, pork, seafood, and vegetarian options. This system eliminates harmful residues like tar and polycyclic aromatic hydrocarbons (PAH), ensuring a cleaner, healthier smoking process. Additionally, it significantly reduces smoking time from hours to minutes and guarantees more consistent product quality.
Benefits
- Flexibility to produce both smoked and non-smoked products
- Reduced smoking time from hours to minutes
- Cleaner and healthier process with no harmful residues
- Consistently high product quality
- Suitable for a wide range of meat and vegetarian products