Development of optimized cooking | Delta-cooking
March 31, 2023
Why meat and sausages are cooked
Quality from Prättigau, Switzerland
March 22, 2023
High quality products from Alberta, Canada
Ionsmoke reduces 275 metric tons of CO2 per year
We visited IFFA Frankfurt 2022, here are our take-aways.
22/3/2023
Long standing partnership with this iconic company from Liechtenstein
The F value is a measure of the thermal stress on food during cooking or processing.
21/3/2023
The C-value describes the surface boiling damage of a product.
31/3/2023
How is a controller configured? Find out in our webinar.
16/6/2023
Seamlessly integrated RFID chips for efficient access control and traceability.
19/7/2024
Step-by-step guide on how to install the high voltage conductor wire in your Ionsmoke system.
Comparison of visible emissions before and after Ionsmoke retrofit
Advancement of Delta Cooking
How a moisture measuring point works
Relevant terms and explanations of the role of moisture in meat smoking and maturation.
26/10/2023
About degree of drying, flap settings, smoke density, temperature changes and transitions.
From regular maintenance to the timely replacement of components. For performance and longevity of industrial smoke houses.
Our story about Ionsmoke in "Fleischwirtschaft" magazine
How to configure your controller
Case study: energy-savings and reduction of emissions with Ionsmoke
