Our story about Ionsmoke in "Fleischwirtschaft" magazine
21/3/2023
The F value is a measure of the thermal stress on food during cooking or processing.
The C-value describes the surface boiling damage of a product.
31/3/2023
How is a controller configured? Find out in our webinar.
16/6/2023
Relevant terms and explanations of the role of moisture in meat smoking and maturation.
26/10/2023
About degree of drying, flap settings, smoke density, temperature changes and transitions.
We visited IFFA Frankfurt 2022, here are our take-aways.
Case study: energy-savings and reduction of emissions with Ionsmoke
How to mount the high voltage conductor wire to your Ionsmoke installation.
22/3/2023
Comparison of visible emissions before and after Ionsmoke retrofit
Ionsmoke reduces 275 metric tons of CO2 per year
Long standing partnership with this iconic company from Liechtenstein
High quality products from Alberta, Canada
Quality from Prättigau, Switzerland
Why meat and sausages are cooked
Development of optimized cooking | Delta-cooking
Advancement of Delta Cooking
How a moisture measuring point works
