AFOS Fish Smoking Kilns

AFOS Fish Smoking Kilns

• Original True Horizontal Airflow

• Built and Serviced from Hull for 60 Years

• The Only Smoking Kiln Recognised as

Traditional

• Recognised by all leading supermarkets

AFOS AK Kiln Range

• AK2 - 680Kg

• AK4 - 1360Kg

• AK6 - 2040Kg• AK6 - 2040Kg

• AK8 - 2750Kg

Nominal Capacity for

Smoking Salmon

AFOS Design Technology• Traditional Hot and Cold Smoking

• Siemens Plc and HMI Touch Screen

• Fire Suppression and Auto-Clean System• Fire Suppression and Auto-Clean System

• Dehumidification Option Integrated to Kiln

• PID Loop Temperature Control

• Electronic Temperature & Humidity Control

AFOS Design TechnologyKiln Operations Airflow Diagram

AFOS Design Technology

Kiln Operational Elements

• Drying

• Smoke (from ASP)• Smoke (from ASP)

• Temperature Heating Elements

• Humidity (Spray Nozzles)

• Horizontal Reversing Airflow (Pneumatic Dampers)

• Dehumidification (Option)

AFOS Design TechnologyAutomated Smoke Producers (ASP) Operations

• Controlled from Siemens Microprocessor

• Controlled rate of flow and smoke

• Mixture of Beech & Oak sawdust (damp)

• Electrical hot plate for sawdust to smoulder• Electrical hot plate for sawdust to smoulder

• Worm/auger brings sawdust from hopper

• Rake draws sawdust evenly over the hotplate

• Air motor provides airflow to maintain smoke level in

ASP

• Exhaust fan draws smoke into kiln as required

AFOS Design TechnologySiemens S7-200 Microprocessor

• HMI touch screen

• Solid state relays

• PID Loop software for greater accuracy of• PID Loop software for greater accuracy of

temperature control

• Electronic temperature and humidity monitoring

system

• Inverter controlled motors

• Integration with ASP

• Fire suppression & Auto-Clean

• Remote monitoring

• Data capture

Dehumidification

• Uniformity of product colour and drying during each process

• Reduced weight loss of fish

• Maximum moisture removal under varying conditions

• Air temperatures controlled inside kiln – no climatic effect

• Automatic balanced system, inverter controlled

• Reduced smoke emissions-closed system

AFOS World Market LeaderHot or Cold Smoking

The world’s leading fish smoking companies

use AFOS smoking kilns for:

Salmon

Trout

Cod

Haddock

TunaHake

Pollock Herring

Mackerel

Shellfish

The AFOS Approach to New or

Upgrade Smoking Projects

• Site Visit

• Project Specification

• Factory Layout

• Process Development

• Design, Manufacture, Install and Commission all of our

Smoking Kilns

• Recipe Development

• User Training

Cold Smoked Salmon Smoking

Product Smoked Salmon

Species Used Salmon

Pre-treatment Description Gutted, cleaned and filleted

% Weight loss on trimming 15

Salting MethodDry salted for 5 - 12 hours (depending on

size)

% Weight loss 5-7%

Type Cold Smoked at 18°C-25°C

Smoking Time in Hours

Old Type Kilns 24-36

Afos Smokehouse 5-12 depending on cure and weight loss

% Weight loss by drying on

trimmed weight7-10%

Yield of smoked product (%

of landed weight)70

Composition Water % 55

Fat % 20

Salt % 5

Cold Haddock SmokingProduct Finnans' Pale' Cure

Species Used Haddocks Haddocks

Pre-treatment Description

Headed, split up belly, 2nd

cut made into flesh, blood

and black lining removed

As 'Finnans' but single cut

only

% Weight loss on

trimming22-25 22-25

Salting Method

Brined for 10-15 mins

depending on size, in 70-80%

Brined for 10-15 mins

depending on size, in 70-80% Salting Method depending on size, in 70-80%

brine (saturated)

depending on size, in 70-80%

brine (saturated)

% Weight loss 0% 0%

Type Cold Smoked at 27°C Cold Smoked at 27°C

Smoking Time in Hours

Old Type Kilns 6 to 12 4 to 8

Afos Smokehouse 4 to 6 2 to 3

% Weight loss by drying

on trimmed weight15- 18% 12-14%

Yield of smoked product

(% of landed weight)55-60% 62-65%

Composition Water % 75 75

Fat % 0 0

Salt % 2-3% 2-3%

Product Fillets (singles) Fillets ('Block')

Species Used Large Haddocks Smaller Haddocks

Pre-treatment Description

Cut from the gutted fish

sometimes skinned & lugs

(belly walls) removed

Head & bone removed; skin

on or off, double fillet

% Weight loss on

trimming50-55 (a) 60-65

Salting Method

Brined for 10-15 mins

according to size; usually

with dye

Brined for about 4 mins

Cold Haddock Smoking continued.

with dye

% Weight loss 0% 0%

Type Cold Smoked at 27°C Cold Smoked at 27°C

Smoking Time in Hours

Old Type Kilns 6 to 12 4 to 6

Afos Smokehouse 4 to 6 2 to 3

% Weight loss by drying

on trimmed weight10-15% 12-14%

Yield of smoked product

(% of landed weight)40-45% 30-35%

Composition Water % 75 75

Fat % 0 0

Salt % 2-3% 2-3%

AFOS Hot Smoking Features

• Additional Heater Banks Reduce Process Time

• Pneumatic Dampers Reduce Energy Costs

• Close System for Cooking of 1-2 hours

• Steam Option for Reduced Processing Time - Less Than 1 Hour

Hot Mackerel Smoking

Product Smoked Mackerel

Species Used Mackerel

Pre-treatment Description Gutted, cleaned and gilled

% Weight loss on trimming 6

Type Hot smoked in three stages

Smoking Time in Hours Stage 1 3/4 hour at 30°CSmoking Time in Hours Stage 1 3/4 hour at 30°C

Time in Afos Smokehouse

Stage 2 3/4 to 1 hour at 50°C

Stage 3 3/4 to 1 hour at 80°C

% Weight loss by drying on trimmed

weight14-16%

Yield of smoked product (% of landed

weight)68-70%

Composition Water % 70-80

Fat % 0.7-8.3

Salt % 3