Gesucht: Projektleiter/in Rauch- und Metzgereianlagen
Our story about Ionsmoke in "Fleischwirtschaft" magazine
April 30, 2026
Seamlessly integrated RFID chips for efficient access control and traceability.
July 19, 2024
How to configure your controller
How is a controller configured? Find out in our webinar.
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.
March 31, 2023
With Ionsmoke, Boortmalt uses up to 40% less peat in the smoking of whisky malt.
May 18, 2026
This article sheds light on yield loss in meat smoking and gives two real examples of salmon and bacon with reduced yiels loss.
June 26, 2025
From regular maintenance to the timely replacement of components. For performance and longevity of industrial smoke houses.
October 10, 2024
Step-by-step guide on how to install the high voltage conductor wire in your Ionsmoke system.
Comparison of visible emissions before and after Ionsmoke retrofit
About degree of drying, flap settings, smoke density, temperature changes and transitions.
Relevant terms and explanations of the role of moisture in meat smoking and maturation.
Advancement of Delta Cooking
October 22, 2023
Case study: energy-savings and reduction of emissions with Ionsmoke
June 15, 2023
18/5/2026
Quality from Prättigau, Switzerland
22/3/2023
High quality products from Alberta, Canada
Long standing partnership with this iconic company from Liechtenstein
Ionsmoke reduces 275 metric tons of CO2 per year
19/7/2024
16/6/2023
31/3/2023
21/3/2023
26/6/2025
26/10/2023
How a moisture measuring point works
Development of optimized cooking | Delta-cooking
Why meat and sausages are cooked
We visited IFFA Frankfurt 2022, here are our take-aways.
