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