The Emerson Technik smoking and cooking units are allowing automatic heat treatments for meat, fish

or other food products. In order to guarantee the uniformity of the products, our chambers use one fan

for each trolley and one extra evacuation ventilator. The perfect coordination of the sizes and parameters

results in shorter programs and improved yields, thanks to the reduced loss. Our customers can choose

from saw-dust, wood chips or liquid smoke generators depending on their facilities and the desired

products. The modular construction from high quality stainless steel and mineral rock wool panels

allows our chamber to be installed in different locations, from small to mid-sized to high-capacity factories.

All the Emerson Technik smoking and cooking chambers are coming standard with an automatic cleaning

system, cleaning agent dosing and with water pressure pump (optional). The chambers are controlled

either via the EasyTouch touch screen computer or with the ViSoft PC monitoring software. Extra optional

benefits include showering, cold smoke option, horizontal air flow, automatic door opening, extra rear

door/s or catalytic afterburner.

Fish Smoking Chambers

Our customers can choose from saw-dust, wood chips, friction or liquid smoke generators depending on

their facilities and the desired products. The air flow can be vertical or horizontal for fish laying on nets. The

heating can be either steam, gas, LPG, diesel, oil or electric, each system ensuring the reach of the desired

parameters in optimal time.

BENEFITS:

• Reliability due to strong materials and processes
• Weight loss reduced to minimum
• Less energy consumption due to innovative airflow design
• Fast programs thanks to the design of the ventilating system
• Uniform products
• Complete control over the processes due to touch-screens

Additional features

We provide our customers with additional features such as: chambers’

showering, cold smoke, horizontal air flow, automatic door opening, extra

rear door/s or catalytic afterburner.

Cheese Drying and Smoking Chambers

For smoked cheese application, Emerson Technik smoking chambers usually use the cold smoke system.

The perfect air circulation, together with the low smoke temperature (controlled by the cooling register)

ensure that the product will have less loss after the drying – smoking process and also a perfect maturation.

The chamber is designed to have optional horizontal air circulation for laying products on the grates.

Thanks to the horizontal air circulation, the trolleys can be constructed with many levels and the capacity

will be increased. Also, the heating can be adjusted for maturation and humidity control.

Our customers are welcome to choose from saw-dust, wood chips, friction or liquid smoke generators.