fish smoking chamber / for the food industry

Fish smoking systems

Our fish smoking systems have been developed especially for this treatment, air circulation and fresh-exhaust air are specially designed for this product group. This is very important for hot smoking, cold smoking and drying processes, because fish shows a totally different diffusion velocity than meat or sausage products. With NESS chambers you meet these requirements and you can treat your products fast and consistent. Thus, you ensure key advantages in competition.

NESS is the sole manufacturer of fish smoking and drying plants, including the Circo-Dry-System® for use with its new generation of UNIGAR fish processing plants, from the one-trolley chamber upwards.

In these plants it is possible to treat either whole hanging fish such as trout, salmon, mackerel, herrings etc, or filleted fish such as above equally well and in a uniform manner. Together with optimised circulation of the processing air around the product in question, NESS equipment includes the Circo-Dry-System® for drying, from the one-trolley chamber upwards. By dehumidification of a part of the processing air flow outside the main chamber in a specially designed dehumidifier, the circulating air can be set as accurately as possible to the desired humidity and temperature.