Smokehouse "Izhitsa": How To Use Equipment For Hot And Cold Smoking, Real Feedback From The Owners On The Operation Of The Installation

2024 Author: Beatrice Philips | [email protected]. Last modified: 2024-01-18 12:09

Smoked meat, fish, poultry are in demand among customers, as they have a delicious aroma and have a special taste. Therefore, many food industry enterprises are trying to equip their production with equipment for cold and hot smoking of products, because they will always find their buyer.

Smokehouse "Izhitsa", which has its own characteristics and advantages, is well suited for such purposes.

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Smokehouse "Izhitsa" is suitable for those who decided to start their own business and open a small workshop for the production of smoked products and a store where they can be sold. Such an attitude will not be superfluous for the owner of the cafe: it will diversify the menu and attract visitors with delicious dishes.

The weight of a batch of products that can be loaded into the chamber, depending on the modification of the installation, ranges from 50 to 250 kilograms.

For each type of product, a specific program with the necessary parameters is laid down. This eliminates the need for the smoker to track every step and control the process.

• Installation "Izhitsa-1200M2 " allows you to load up to 100 kg of product, which will be smoked for one and a half hours. Such a load makes it possible to produce about half a ton of smoked meat or fish per day.
• " Izhitsa-GK " the number of loaded products does not differ from the previous model, delicious smoked meats are cooked for two and a half hours.
• " Izhitsa-1700 " holds 200 kg of delicacies for cooking. You can smoke from an hour to two, depending on the desired result. Continuous operation will make it possible to produce one and a half tons of product per day.
• " Izhitsa-2500 " is considered the most powerful model of this smokehouse manufacturer. It allows you to load 250 kg of product and cook it in an hour and a half. In this unit, you can cook hot and cold smoked products.

Everyone will be able to use the equipment after studying the instructions. Thanks to the touch screen, during the smoking process, you can adjust the temperature, change the humidity, smoke saturation. All this allows you to achieve the desired parameters: taste, color, degree of smokiness.

The hot smoking method differs significantly from the cold one. The first process takes place at a high temperature and, depending on the equipment used, the product can be ready in 1-2 hours. With cold smoking at low temperatures, the product can be cooked for a day, or even more. Before the fish or meat is recovered in the smokehouse, they need additional processing, for example, salting.

Advantages and disadvantages

First, consider the positive characteristics of the products:

• The elements of the "Izhitsa" smokehouse are made of materials that do not lend themselves to corrosion, withstand high temperatures well and are immune to aggressive environments.
• The equipment allows you to smoke not only meat and fish, but also cheeses, bacon, sausages. In addition, in the installation, you can not only smoke, but also dry and bake products. The heating elements are conveniently located so that the chamber heats up evenly.
• The installation takes up little space, and most importantly, it does not consume much energy. So it can be installed in a small room. And yet, with all these qualities, this type is not very suitable for a house where a small family lives. For this, there are small smokehouses provided for home use. Although, if you wish, you can install Izhitsu in your house, which can be used by several families at once.
• Eating smoked meats prepared with the Izhitsa smokers, you can be sure that they are free of carcinogens. In any case, the installation manufacturers guarantee this, and they value their reputation. The temperature is within the normal range at which no harmful substances are produced.

The shelf life of products prepared in Izhitsa installations is up to two months. As for the price, such installations are much more affordable than their imported counterparts.

This type of installation is mainly purchased by entrepreneurs.

Real customer reviews can always be found on specialized sites on the Internet. Many people note that the purchased equipment has been working properly for many years and no breakdowns occur. The products are tasty and of high quality, this is appreciated by customers who regularly purchase smoked meats.

The chimney is located at the bottom, which eliminates the splashing of condensate on the product … Many entrepreneurs especially appreciate the fact that products are prepared very quickly, and the capacity for a small production is quite decent. But with many positive aspects, some disadvantages should be taken into account. Small and medium-sized businesses who have tested the equipment include, for example, the lack of a cooling compressor.

For even smoking, large portions of meat or fish that are too large must be divided into smaller pieces.

In general, the characteristics of the installations suit most entrepreneurs and allow them to prepare delicious products, as well as come up with their own recipes.