Alaskan Sausage & Seafood:
Ionsmoke reduces 275 tons of CO2

The family business in Anchorage, headed by Martin Eckmann, focuses on the production of European-inspired sausage specialties and wild salmon. Four Ionsmoke modules are used in the smokehouse. This means that smoking can be carried out more quickly and fine dust can be completely eliminated – while maintaining the high quality of the products. In the past, the afterburners in the chimneys swallowed over 100 million liters of gas every year. Thanks to Ionsmoke, Alaska Sausage & Seafood not only got rid of the gas bill, but also reduced CO2 emissions by 275 tons a year.

The best thing: Thanks to the faster smoking times, the number of daily smoke runs were increased from 3 to 4.

Heinz butcher shop:
Muotathal spirit of innovation

Since it was founded in 1920, the company has grown to over 50 employees. The Heinzer family and their team produce the finest meat specialties that are known far beyond central Switzerland. The traditional company demonstrated a spirit of innovation and was one of the very first to start using ionization to smoke their products. By smoking with Ionsmoke, the treatment durations of «Wetterschmöckerli», ham or farmer’s bacon are shorter and the weight losses are lower.

Butcher Mark:
Prättigau quality

From the slaughtering to the finished meat specialty, everything is done under one roof at the Mark butchery in Prättigau, in-house and according to high quality standards. The smoke houses are controlled with the EB1 controllers and the processes are monitored and recorded with EBLuft Software.

Claudia’s famous Musegg-Bröckl

With a lot of passion, Claudia Speck-Schlauri produces her famous Musegg-Bröckli in the farm’s own smokehouse, which even made it onto the shelves of retailer «Lidl». Claudia Speck uses Ionsmoke to smoke the Appenzell specialty. In 2018, she was among the first users to install the innovative process technology.

Ospelt Food AG:
Longtime partner

«Mal better. Malbuner.» – Every child in Switzerland knows this charcuterie brand. The controls from EBSmoke AG are used in the production of Malbuner, the other Ospelt brands, and all other meat products. More than 45 EB controllers are in operation at the Weite, Sargans and Bendern locations in eastern Switzerland and the collaboration dates back to the mid-1990s. Together, the group and its 1,800 employees generate annual sales of around CHF 700 million.

Hungarian specialties:
Creative early adopter

At the Berg site, just a 10-minute drive from the EB headquarters, Swiss meat is processed into Hungarian meat specialties according to traditional recipes. The resourceful managing director Bela Süli was one of the very first to use the new EB1 control system in 2020.

Springvale Fine Foods

North of Alberta, Canada, this multi-family community has been living and producing for over 100 years. Beef, pork and poultry are produced in a humane and sustainable manner that exceeds all standards. In the Springvale Fine Foods colony, the smoking systems are operated with EB1 controls. The EBLuft software enables fast and uncomplicated remote maintenance. from Switzerland to solve problems or optimize processes.

Micarna AG:
over 25 years of partnership with EB

Micarna AG is one of the largest meat processors in Switzerland and has been a customer of EB for many years. It employs around 3,200 people and generates annual sales of around CHF 1.8 billion. More than 50 of our controllers are in daily use in Courtepin. The large-scale operation produces about 160,000 tons of meat every year.

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