Long before industrial plants for the preservation of food were available, the process of smoking was, often in combination with the process of salting, a proven method for preserving meat, sausages and fish. Just think of the many smokehouses of farmers and butchers.
The Ingenierbüro Merschbrock collaborates with the company Autotherm that manufactures high quality smokehouses for cold smoke, hot smoke and liquid smoke as well as ripening rooms and climate control / weather systems for the ripening of raw sausage and ham.
Often the ripening rooms are additionally equipped with UVC lamps to prevent the formation of foreign mold on the products (ham, dry sausage).
© Ingenieurbüro Merschbrock • 33397 Rietberg • Telefon + 49 (0)5244/ 988156 • Info@ibm-merschbrock.de