HIGASHIMOTO KIKAI Product Lineup

Smoking is a method of preserving food by exposing it to smoke, which enhances its shelf life and adds a unique flavor. Typically, drying is performed before smoking, and the "Smoke House" from Higashimoto Kikai can reduce the time and cost associated with this process. 【Features】 ■ 20% reduction in boiler fuel consumption (compared to manufacturers) ■ Uniform drying in a short time thanks to the reversing flap (no smoke unevenness) ■ Time savings and over 2% yield improvement with the steam smoke generator (compared to manufacturers) ■ Layout design tailored to customer space ■ Various smoke generators available ■ Fully automatic cleaning system included as standard ■ A wide range of products from handmade restaurants to food factories ■ Domestic parts and controls with after-sales service We exhibited the combination smoke generator at FOOMA JAPAN International Food Industry Exhibition 2023/2024! ■ One unit can produce two types of smoke: steam smoke and normal smoke! *If you are interested, please feel free to download the PDF or contact us.

We would like to introduce an example of problem-solving using our "batch-type smoke chamber." The challenges identified include "color inconsistency of the sausages on the upper and lower parts, as well as the inside and outside of the cart," and "decreased yield." By implementing our product, uniform drying due to turbulence can be achieved with the reversing flap. The entire cart will have an efficient, moderate, and uniform level of dryness, leading to an increase in yield. Additionally, the steam smoke generated by heated steam allows for quicker coloring, effectively shortening the cooking time. *For more details, please refer to the PDF document or feel free to contact us.*