Smokin' hot chamber

- Published: 01 August, 2006

A new smoking chamber has been launched, aimed at butcher's shops and small restaurants and processors. It can be used for smoking meat, fish and cheese.

Union Food Machinery and Equipment (UFM) claimed it fills the gap in the market for businesses that do not require a full smoke house, but would benefit from being able to smoke in-house.

The stainless steel chamber is energy-efficient and can use electric, gas, oil or steam for heat and wood-chip, liquid-smoke or wood-block friction to generate smoke. It has a maximum temperature of 180°C and measures just 178cm in height by 62cm deep and 80cm wide, and adds something extra-special to a shop's range of produce.