Meat Heat Treatment Equipment

We manufacture heat treatment equipment for meat processing and export it to processors, sausage and ham manufacturers and food factories across Africa, supplied as single units or as complete installations.

The range covers smoking and cooking chambers in single and multi-trolley sizes, steam cooking cabinets, water cooking vats, continuous ovens, smoke generators in friction, steam and liquid smoke types, chilling and showering units, and the trolleys, probes and control systems they use.

Core temperature is the only measurement that matters and chamber temperature is the one most often controlled. A chamber held at the right air temperature for the right time still leaves product under-processed if the pieces are larger than the programme assumed, and the only reliable control is a probe in the product running to a logged endpoint. We supply core probes as standard rather than as an option.

Humidity control is what distinguishes a smoking chamber from an oven. Too dry and the surface case-hardens, stopping smoke penetration and leaving a pale, bitter product; too wet and colour never develops. Processors chasing a colour problem are nearly always chasing a humidity problem.

Chilling immediately after cooking is part of the same process, not a separate step, and a chamber without a shower or a chiller behind it creates a bottleneck at the worst point.

Meat processors in Nigeria, Kenya, Ghana, Ethiopia and Tanzania account for most demand, quoted with layout, utility requirements and commissioning.