Meat+Poultry - June 2023 - 33

Viers smokehouses from
Kohler offer both simple
and complex programming
giving processors options
based on their needs.
more process consistency you can achieve. The
key is matching both airflow and the proper
type of smoke in order to match the 'pit flavor'
that is so desirable in barbecue products. "
Processors' desire to view smokehouse
status in real time, adjust on the fly and repeat
the process in subsequent batches consistently
has also driven development of new and
innovative electronic controls.
" The controls we provide on a Viers
Industries Smokehouse can range from simple
to advanced programming, " said Kit Borer, vice
president at Kohler Industries, Lincoln, Neb. " It
all depends on what is best for the product and
for the customer. "
Borer added, " Getting the right amount
of heat and air flow to prep the exterior of
the product for the introduction of natural
smoke into the cooking chamber via a natural
smoke generator is one of the best options for
developing that deep smoke flavor in ready-toeat
barbecue meats. "
Burr Ridge, Ill.-based BAK Food Equipment
began developing its spiral cooking/smoking/
freezing line over 10 years ago. The original
models were designed as standalone units to
cook bacon evenly in a spiral configuration.
The design provided uniform heat distribution
and reduced cooking time. Eventually BAK
adapted the technology to cook and smoke
other meats including ribs, pulled pork, brisket
and chicken.
" The spiral line is ideal for ready-to-eat
barbecue meats because it offers precise
temperature control, consistent cooking times,
and even heat distribution, " said Tom Bako,
director of business development at BAK.
" The system can also smoke products, both
liquid smoke drench and natural smoke, and
finally chill and or freeze the product. The
end product results in RTE meats that can be
used for smoking, grilling and roasting, and
is particularly effective for large quantities
of meat, making it perfect for catering
and events. "
Nick Brown, smokehouse technology
manager for Fusion Tech Integrated, Roseville,
Ill., agreed and specified humidity control
for consistency from batch to batch. He also
noted that RTE barbecue meats need the right
look, texture and feel for the highest quality
and authenticity.
" Humidity control allows more consistency
from batch to batch and allows a more tender
product in a shorter time, " Brown said. " Gas
burners and hardwood smoke generators
are very beneficial in creating the traditional
smoke ring and 'bark' of the smoked meats,
as well. "
Tom Springman, managing partner at
Kerres USA, Muncy, Pa., added the ability of
higher heating capacity aids in the ability to
smoke RTE barbecue products. The higher
heating capacity allows for hotter traditional
barbecue dry bulb temperatures. In addition,
Springman said customers still want to create
higher humidity to reduce cook times and
increase yields and yet be able to optimize
drying when necessary.
" We are able to smoke at higher temps,
thus replicating traditional pit houses, " he
said. " All while having control capacity to
optimize drying processes to mimic the bark or
the opportunity for barking up the product if
desired. "
SAFETY MATTERS
Michael Kapps, national sales manager at
AmTrade Systems Inc. based in Livonia,
Mich., said innovations and new technologies
in commercial smokehouses also include
labor reduction and sanitation. Automated
www.meatpoultry.com | 06.23 | MEAT+POULTRY 33
" Gas burners
and hardwood
smoke
generators are
very beneficial
in creating
the traditional
smoke ring
and 'bark' of
the smoked
meats, as
well. "
- NICK BROWN
http://www.meatpoultry.com
Meat+Poultry - June 2023

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