The family business in Anchorage, headed by Martin Eckmann, focuses on the production of european style sausage specialties and wild salmon. The smokehouse is equipped with four Ionsmoke modules which allow for faster treatments and full elimination of fine dust – while maintaining the highest quality!
This led to an increase from 3 to 4 smoke runs a day. And since all the smoke is being used up in the chambers, there is no need for afterburning anymore. The burners used to consume 5 million cubic feet of gas every year. With Ionsmoke, Alaska Sausage and Seafood reduced its CO2 emissions by a staggering 275 tons a year.
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