Smoking chamber

Meat and sausage is smoked in smoking chambers for flavoring and preservation. To make a concrete statement about the durability, the process of smoking must be carried out accurately and in a reproducible manner. For this purpose, the temperature must be precisely measured, controlled, and documented during the process.

Our product recommendations for your solution

Our solution for the smoking chamber

End-to-end from a single source

JUMO is at your side with system solutions for all processes in the smoking chamber. This includes both the control of the oven temperature in relation to the core temperature of the product as well as the creation of batch records and recipes.

Your contact

Market Segment Manager for Food and Beverages

Team Sales +31 294 49 14 92 +31 294 49 14 92