Smoke oven operation points

Smoke Oven Operation Points

Post Time: 24 November 2018

The amount of smoke deposited on a product is influenced by:

•       Smoke density - the thicker the smoke, the faster the rate of smoke deposition.

•       Smoke oven relative humidity - high humidity favours smoke deposition but inhibits color development.

•       The surface condition of the product - moist surface favors smoke but limits color development.

•       Smokehouse temperature - higher temperature flavors smoke deposition rate.

•       Air draft - sufficient air velocity is needed to bring smoke inside. Too fast air might reduce smoke density, not enough air speed and product may be over smoked. Usually a compromise is reached.

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