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
