Fish Smoking Machine Manufacturers

Industrial fish smoking machines — cold and hot smoking

Fish smoking is both a flavour and preservation process that applies smoke compounds to fish to develop characteristic colour, flavour, and to extend shelf life by antimicrobial action of smoke phenols and by reduced surface water activity. The two main smoking processes are: cold smoking (the fish is smoked at temperatures below 30°C — the fish is not cooked, retaining a soft, translucent texture characteristic of cold-smoked salmon; cold smoking requires careful food safety management as the product is not cooked and Listeria monocytogenes is the primary food safety hazard); hot smoking (the fish is smoked at temperatures sufficient to cook it — typically above 70°C core temperature — producing a firmer, cooked product like hot-smoked mackerel or hot-smoked salmon). Industrial smoking ovens are programmable, insulated cabinets or kilns that control the temperature, humidity, airflow, and smoke input through the smoking, drying, and cooking stages. Smoke is generated from hardwood sawdust or chips using a separate smoke generator, or by direct combustion in the smoking chamber. Alternative smoke flavouring methods include liquid smoke application (smoke condensate applied by spray, dip, or atomisation), which avoids some of the PAH contamination associated with direct smoke exposure.