Increased output for deliciously smoked products in less time with GEA solution
The use of wood smoke to preserve meat and fish is an age-old technique which has been enjoyed by mankind for millennia . It imparts mouth-watering flavors and aromas to the product , but takes a long time to complete per batch , and involves high levels of manual labor , so it can be difficult to recreate costeffectively en masse .
Consumption of meat and meat replacement products is on the rise .* The ability to meet this demand when it comes to smoked products is more challenging given the timescales and physical labor involved in traditional smoking methods . However recent technology innovations are challenging the traditional method and bringing 10 FDPP - www . fdpp . co . uk improvements in the production process while preserving the right product characteristics we all know and love .
INNOVATIVE INLINE SMOKING
Leading food processing expert GEA has developed a continuous production method for smoking meat and meat replacement products that results in the same delicious flavors and aromas as those associated with traditional smoke houses and can be tailored to meet the requirements of a variety of applications . The new inline smoking technology can be based on either smoke condensate or incorporate traditional smoke from wood chips . All working within the bespoke CookStar ,
GEA ’ s leading spiral oven , creating that authentic taste within a fraction of the time .
In a world first , GEA was able to incorporate inline smoking into a spiral oven , therefore able to supply primary smoke condensate into the cooking process . Purified smoke is generated during the inline cooking process which results in clean label smoked cooked products . Integrated into the latest version of its widely used CookStar oven , GEA ’ s smoking solution allows food processors to increase productivity and consistent quality by avoiding the use of rack ovens and lengthy batch smoking processes requiring heavy manual labor .