Smoke chambers for fish processing
Optimize your fish processing operations with our cutting-edge smoke chambers, designed to preserve delicate fish structures while enhancing flavor profiles through precise, customizable smoking techniques.
Processes and Smokes Fish Products Efficiently
The Combi Chamber SPM-70 from Spako Food Machinery is a versatile fish processing solution designed to integrate smoking, cooking, and stirring processes within your production line. This equipment stands out with its custom-built chambers, allowing for precision smoke and cook cycles tailored to various fish types, including smoked salmon and fish chowder. Engineered for flexibility, it offers dual operation modes: manual for traditional methods or high-speed, continuous processing for industrial demands. The SPM-70 accommodates thermal oil-heated cooking kettles, ensuring energy efficiency and uniform heat distribution. Its stainless steel construction provides excellent corrosion resistance, ideal for seafood processing environments. Spako’s engineering support further enables customization to meet specific capacity requirements, facilitating seamless integration into existing operations. The system boasts automated controls, enhancing operational efficiency while ensuring compliance with food industry standards. By embedding cooling and pasteurizing capabilities, the SPM-70 expands its utility to produce a diverse range of fish products with consistent quality.
Benefits
- Increases production efficiency by integrating smoking and cooking in one chamber.
- Customizable configurations ensure precise processing tailored to specific fish products.
- Lowers operational costs with energy-efficient thermal oil heating.
- Enhances product consistency through automated process controls.
- Durable stainless steel construction withstands corrosive seafood processing conditions.
- Applications
- Seafood,Fish products,Processed fish,Fish meals,Smoked fish,Fish sauces,Fish-based meals,Fish soups,Fish salads,Fish snacks
- End products
- Anchovy paste,Fish chowder,Smoked mackerel,Gourmet seafood platter,Fish cakes,Fish stock,Tuna salad,Canned sardines,Smoked salmon,Fish stew
- Steps before
- Purification,Preparing fish,Filleting,Brining,Spicing
- Steps after
- Cooling,Packaging,Storage,Distribution,Labeling
- Input ingredients
- fresh fish,raw fish,uncooked fish
- Output ingredients
- smoked fish,fish products,fish soups,fish snacks,fish salads,complete meals
- Market info
- Capacity
- 500-750 L
- Cooking kettle type
- Double-walled
- Heating method
- Thermal oil
- Automation
- Custom-built / Tailored
- Cooling option
- Built-in cooling coil
- Working mechanism
- Smoke chamber,cooking kettle,production line
- Integrated steps
- Smoking,cooking,mixing
- Batch vs. continuous operation
- Batch and Inline Options
- Automation level
- PLC-controlled
- Customization
- Customer-specific requirements
- Cooling capability
- Built-in cooling coil
- Cleaning method
- Manual / Integrated
- Energy efficiency
- Optimized processes
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Machine footprint
- Customizable
- Basket shape and size
- Adjustable
- Suitable for different fish sizes
- Tank size
- 500-750L for Cooking kettle RHP
- Feed/discharge method
- Integrated smoking/cooking/feed system
- Control panel type
- Customizable controls
- Compact footprint
- Designed for space efficiency
- Control panel type
- Digital / Touch Screen
- HMI integration
- SCADA / PLC
- Cooling option
- Built-in Cooling Coil
- Material options
- Stainless Steel / Custom Materials
- Chamber size
- Custom-built sizes
- Cooking kettle capacity
- Customizable Volume
- Fish hook configuration
- Custom Hooks/Pins
- Integration possibilities
- Turnkey Production Lines