Description
VSD Smoking Cookers
Ideal cooking cabinets for smoking of Sausages, Bacon, Meats, Fish, Poultry, Cheese, Charcuterie, Garlic Vegetables and many other products
Temperature up to 160 °C (steam 120 °C)
Suitable for all kind of smoke methods
Closed smoke system
CSS (option)
Vertical airflow
Relative humidity control Water drain integrated in floor Door with 2 opening positions
Automatic door opening
Automatic build-in CIP Automatic water level control
Full stainless steel heavy construction
High quality insulation
Integrated push in system ( No ramps)
Computer controlled
Can be supplied 1 to 4 Trollies
Traditional
Traditionally, smoking is done using a smoker. The products are hung in a row, and the smoke carries the solid particles contained in the air (such as tar ) upwards. This is a great method for small-scale smoking. However, the food industry also works with large and sensitive products such as blocks of cheese, fish fillets and fillet steaks. These cannot be suspended upright, but must be laid down on racks. For this reason, VSD has developed a smoker for the food industry that uses a horizontal air flow.
Cheese industry
The smoker with horizontal air flow was originally designed for cheese manufacturers. Cheese is made in large blocks, and these cannot be put upright because that makes them expand sideways and lose their shape. Yet because of the way in which cheese is cut into slices, it is important that it retains its shape.
That is why VSD has developed a smoker for the cheese industry in which the products can be laid flat. This smoker has walls with nozzles that blow smoke across the product. The smoke is expelled at the same speed all throughout the smoker, such that all parts of the product are smoked to the same degree.
Challenges
The development of such a system invariably presents new challenges. For instance, the sheer amount of tar contained in such a large volume of smoke clumps together and sinks, staining the product. VSD solved this problem by designing special extraction nozzles for the tar. The tar clumps stick to the nozzles, allowing them to be extracted very efficiently. Another challenge is posed by the fact that cheese cannot be heated or it will lose its shape, while smoke naturally adds heat.
To counter this, VSD equipped the smoker with a temperature control system. This system prevents the temperature from rising above 15 °C.
Sensitive products
The newly-developed smoker can be used for any product that is placed on racks. As such, it is mainly used to smoke vulnerable products such as fish fillet, fillet steaks, and so forth. Because many products are first dried and then smoked, the smoker can both dry and smoke. The machine is also often used for dried specialties such as beef jerky. This type of meat is known among various names around the world, including jerked beef (America), sha kampo (Yak meat from Tibet), Biltong (South Africa) and Tasajo (Central America).
For further information on the VSD range of Smokers contact Henderson Food Machinery on 02890 994 202 or email sales@hendersonfoodmachinery.com