SUPERHEATSMOKE
In partnership with smoking specialist Red Arrow , GEA has developed the SuperHeatSmoke , based upon an atomized smoke generator with nozzles integrated into the CookStar . These are used to create a smoke cloud and smoking environment using purified smoke condensate . The process takes approximately 25-120 minutes depending on the application , and the quicker process means that less moisture is lost from the product so final yields are higher . The products are smoked as they are being cooked , further saving time along the line .
Both options produce foods consumers love , whilst allowing processors to keep their running costs low .
There are extensive opportunities for innovation , as processors can use condensates with different flavor intensities and colours . Flavor preferences can be saved in the machine ’ s control system as recipesettings , speeding up production set-up and ensuring consistency , with uniform flavor and color .
Because the CookStar has two cooking chambers , there is great flexibility to create different smoking conditions , independently managed . The two chambers can run on separate temperatures , humidity levels and smoke flavors to influence the characteristics of the final product .
The GEA SuperHeatSmoke provides an exciting step forward for food processors , and operates at temperatures above 100 ° C . The process is suitable for chicken , beef , pork , seafood and vegetarian components .
HOTSMOKE
For products traditionally smoked at lower temperatures , GEA has launched the HotSmoke , ideal for pork bellies and bacon . This comes with the option of using either smoke condensate , or alternatively , smoke generated from wood chips .
Whichever format is required , GEA ’ s new smoking technology allows processors to significantly cut smoking time , reduce manual labor and ensure product consistency .
GEA supports processors which are not only looking for clean label solutions , but also those which are currently involved in the smoking industry but wish to move towards more efficient methods . GEA ‘ s inline smoking solutions are also ideal for companies already using the CookStar which are looking to expand their portfolio by offering smoked products .
Ben Kop , Food Technologist at GEA commented : “ We ’ re excited about the opportunities our new smoking technology is creating . Both options produce foods consumers love , whilst allowing processors to keep their running costs low .“
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* https : / www . packagedfacts . com / Global-Meat-Poultry-Trends-13012951 /
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