continuous smoking chamber / meat / for poultry / for the food industry

Unitherm uses natural browning agents, such as smoke that has been condensed into a liquid in combination with high temperature tunnels of infrared, impinged air, or flame. The product is pre-cooked and chilled then smoked and browned in-line. This process has a 1% yield loss in approximately 2 minutes, and it achieves a 3 log reduction in Listeria Monocytogenes. Unitherm pioneered this process in the U.S. where we smoke about 85% of all turkey. Today, Unitherm’s reach has expanded from the U.S. to South America, Europe, and even Australia on products such as whole chicken, turkey, deli ham, roast beef, pork belly, and slicing logs.

FLEXIBLE
- Used for RTE Products (i.e. poultry, ham, roast beef, and slicing logs)
- Any Size (i.e. deli loafs, whole chicken, turkey, 1.8 m slicing logs)
- Variable Residence Times
- Controlled Smoke Concentration
- Used for Surface Pasteurization and/or Browning

EFFICIENT
- Maillard Reaction Occurs Faster than Smokehouse
- Continuous In-Line Process
- No Need to Post-Package Pasteurize
- No Further Chilling Required
- Only Product’s Surface is Heated not Affecting the Core
Smoke is Contained and Recirculated

PROFITABLE
- Less Than 2% Yield Loss
- 30% to 50% Extension in Shelf-Life
- Time Savings Increases Capacity of Existing Cookers by 30%
- Save Cost of Post-Pasteurization Packaging

RELIABLE
- Continuous Process
- Consistent Color
- Consistent Yield
- Consistent Shelf-Life
- Reduces Risk of a Product Recall

CLEANABLE
- Removable Components and End Covers
- Open Design for Cleaning and Food Safety
- Inline Belt Wash
- AMI Sanitary Design Approved