Meat smoking chamber

continuousnatural browning

The JO-BEX-MAN® continuous bacon smoking process is designed to facilitate bacon smoking tasks and to optimise performance in this phase. The main benefits of using our system are: • Continuous smoking process. Streamlines smoking, giving a linear process with a continuous rate of up to 5 pieces of bacon per minute. • Complete configuration of the intensity of smoking, colour and level of browning of the bacon, with different smoking programs. • Substantial reduction in consumption of liquid smoke through recirculation and filtering of excess smoke. • Drastic reduction in the space needed for smoking compared with a conventional oven system. • Eliminates transport of smoking trolleys in the production plant as well as the staff needed for these tasks. • The system also makes it possible to smoke other meat products such as ham and turkey.