The food smoker, model AF, represents the professional choice for smoking and drying processes, ideal for the preparation of meats, speck, hams, sausages, cheeses and fish. The cells are highly adaptable and adjust to various food productions. Guaranteeing a series of features focused on quality and energy efficiency:

• Precise and uniform maintenance of the desired internal temperature
• Homogeneous production
• Maximum flexibility in its use
• Products free of bacteria and safe for consumption
• Maximum security and ease of use
• Quick cleaning and hygiene process
• Reliability and reduced maintenance costs
• High performance and energy efficiency

Solutions for Drying and Smoking: AF cells enable both drying and smoking treatments, hot (+35-60°C) or cold. The equipment has been designed to operate in a continuous production cycle, 24 hours a day and with maximum reliability. To take full advantage of this productive feature, the cell is equipped with an electronic control panel for automatic oven operation. With this system, you can program your recipes and optimize production times.

Controlled Temperature Smoking: AFC cells allow optimal cold smoking treatment (+15-30°C) with precise control of cooking temperature and humidity. It is complemented by a special autonomous monobloc installation. On request, a heat recovery system can be integrated.

Industrial Cold Drying and Smoking (AFC model): AFC facilities enable the drying and smoking of food products at temperatures of 18-35°C and humidity of 60-90%. Air circulation can be both vertical and horizontal, with renewal of outside air for recirculation drying and optimal cold smoking.