THE CROSS-VENTILATED TUNNEL SMOKEHOUSE
Keyword(s):
One Year
◽
A tunnel smokehouse with an output of 3000 lb. of smoked fillets per nine hour day has been in operation about one year. The temperature, relative humidity, and smoke velocity are controlled at optimum values independent of climatic conditions. Hence the colour and shrinkage of the product may be standardized and losses from cooking and dropping of the fish avoided. The relatively short time of smoking of two to three hours reduces spoilage of the fish to a minimum with resulting improvement in quality. Power and steam consumption have been kept as low as feasible.