Dipping & Drenching
Using a Red Arrow POWRSMOKER drenching system, we can impart natural smoke colour and flavour to frankfurter sausages and bacon. The products are passed through a 'shower' of purified smoke condensate, it can then move directly to the cooking and drying process. As a result there would be no requirement to smoke the product by burning woodchips.
As the product does not require a traditional smoke cycle, there can be great savings made on yields and energy costs.
Red Arrow drenching systems provide the opportunity to apply smoke condensates in the absence of a traditional smoke house. POWRDRENCH drenching systems give economical smoke application and excellent control of colour and flavour.