Specializing in What Matters

Specializing in What Matters

We had barely sat down for the interview when Michael Klee, founder and CEO of Klever Equipped, expressed how important it was that this profile be about the team and not him, even refusing a photo of himself alone in his office. “We do it together,” he said. “Not me alone.”

In a time where more and more food equipment manufacturers are merging together under big umbrella corporations, and their sales and service teams are overwhelmed with technical information, Michael decided to focus and specialize on what he knows best: smokehouses, chillers, cookers, fermenting and dryingequipment.

“It’s so important to specialize,” says Michael. “Know what you’re talking about, not just generalize things. That’s what our customers like about us.” Klever Equipped has partnered with two of the world’s leading manufacturers in the food-processing industry, Travaglini and Fessmann; distributing their cutting edge equipment and modifying it to the customer’s specific needs. This year they started a new relationship with KMA specializing in odour and pollution control and to reduce carbon output on their equipment and protect the environment. “We are the translator between the manufacturer and the processor. Doing it differently in Canada from European countries doesn’t mean it’s wrong.

It’s what works for that processor and that product.” Although Klever has only six employees, there are nine service contractors and with a total of 24 technicians across Canada to service their customers, each specializing in their own area of expertise whether cooling, gas, electrical, mechanical, millwrighting, etc. “We keep overhead down by using sub-contractors for sales and service. Our customers appreciate that.”
Read full article by download PDF

We had

Fessmann Continuous Line

Fessmann Continuous Line

At Klever Equipped, we are proud to work with one of the leading suppliers of continuous line smokehouses – Fessmann GmbH und Co KG (Germany). This company produces the most innovative and cutting-edge machinery used in the food processing industry. Founded in 1924 as a family business, it has now grown exponentially into a conglomerate that services the food industry across the globe.

WHow It Started

Back in 1974, Fessmann presented their first continuous smokehouse – the TF4000. This innovative machinery was capable of producing tons of sausages per hour. At that time, this was unheard of. This impressive piece of machinery drew plenty of attention, but Fessmann did not stop there.

Today’s Fessmann continuous line offers the utmost in efficiency, and the highest amount of production capacity per square foot available today. It combines the essential elements of meat product manufacturing, including smoking, cooking, drying, and chilling. The Fessmann continuous system passes meat products through many heat treatment and cooling sections, including the drying, smoking, and cooling and chilling zones. The meat products then conveniently leave the system ready for packaging.

How can you benefit from the Fessmann Line?

Here are just a handful of benefits you can expect with the Fessmann line:

Automatization– Work processes can be simplified and profitability can be maximized thanks to the automation that’s possible with the Fessmann line. Steps such as loading and unloading, transporting, and cleaning the feed trolleys aren’t necessary any longer.

Customization  – The continuous line can be tailored to your specific needs.


Quality Consistency – All of your meats will be entirely consistent in uniformity, including colour and flavour, thanks to the innovative technology of the serpentine principle.

Flexibility – You’ll have the liberty of being able to produce all sorts of different types of sausages thanks to the flexibility of the process steps. You can use every section of the chamber to either smoke, dry, or cook your meat.

Energy Savings – You can realistically save as much as 50% of the energy needed to smoke, dry, or cook your meat, which can both save you money and the environment.

Hygiene Control – Because of the possibility of unmanned production, contamination can be effectively avoided. In addition, the high level of hygienic control between low and high risk areas further helps to avoid contamination.

Good Return on Investment – If production starts from 5000 lbs/hr of similar-sized product, you can realize a high ROI.

Optimal Production Flow – Controlled logistics into the packaging area, different products in length, diameter and process can be run at the same time, and easy handling of meat products between stuffing and packaging can improve production flow.

We are proud to be working with Fessmann as one of our prized suppliers, and are excited to be able to offer our valued customers the Fessmann TF4000 Continuous Line to boost production, streamline processes, and increase the bottom line.
Contact Klever Equipped today to find out more about Fessmann Continuous Line.

The Role of Fermentation in the Food Processing Industry

The Role of Fermentation in the Food Processing Industry

Fermentation is the process of converting carbohydrates to alcohol or to organic acids using microorganisms, such as yeasts or bacteria. This process takes place when there are beneficial bacteria present that break down the starch and sugars in the food. As the microorganisms divide, lactic acid is formed, which stops the growth of bad bacteria. The lactic acid is also what gives fermented foods that very specific ‘tangy’ or ‘acidic’ taste. Fermented foods can last for many months (some products even lasting multiple years) as long as they are stored in a cool, dark place and kept in the solution of salt and water known as brine.

Fermentation Then and Now

For thousands of years, before the invention of refrigerators and freezers, the most common way to preserve food from spoiling was through fermentation. Fermentation has existed since the Neolithic Era, some of the earliest documentation of fermentation being between 7000-6600 BCE in Jiahu, China.

Fermentation can also make food healthier and safer to consume. For instance, in the Middle Ages, drinking water was hazardous because it frequently contained pathogens that could spread disease. Making the water into beer made it safe to drink, as any deadly bacteria previously present in the water were killed during the brewing process. Additionally, since microorganisms can produce vitamins as they ferment, the beer had added nutrients in it from the barley and various other ingredients.

In today’s Western society, we don’t eat quite as many fermented foods as our ancestors did. The most commonly consumed fermented food and drink would be cheese, beer, wine, yogurt, cured sausage and sourdough bread. Many store-bought fermented foods, like sauerkraut or pickles, are not authentic as they are often preserved in vinegar instead of the traditional and naturally occurring beneficial bacteria. Due to North America’s strict health and safety concerns, these foods are also often pasteurised, which robs the foods of their nutrients and minerals.

Fermentation in the Meat Industry

Fermentation plays a big role in the meat industry as it is used during the process of creating cured sausages such as salami. These sausages are made up of a batter containing lean and fat meat, spices, sodium chloride, sugars and starter cultures – a starter culture is a dehydrated set of microorganisms used as a catalyst in the culturing process. This batter is then stuffed in natural or synthetic casings and placed into fermentation rooms. In these rooms, parameters such as temperature and humidity are carefully controlled to allow for optimal fermentation conditions. The microbe activity of the flora that is naturally present in the meat influences the colour, taste and consistency of the final product after fermentation. Modern food-processing technology makes it possible to follow and modulate the fermentation process (including the sequence of biochemical reactions at the base of sausage production) from start to finish. This way, companies can ensure the quality and consistency of each and every product.

There are many positive effects of meat fermentation, such as:

  • The drop in pH level, especially after homolactic fermentation, which produces lactic acid and fumaric acid
  • The suppression and control of harmful pathogens
  • The effects on the organoleptic characteristic
  • The thickening of the meat mass due to the formation of the “gel” from the proteins
  • The formation and stabilization of the typical bright red colour
  • The reduction of Free water (Aw)
  • The creation of the specific fermented taste, which is the result of enzymatic reactions of proteolysis and lypolisis

Klever Equipped works with Travaglini to bring you the most advanced and high-tech fermentation rooms. Thanks to the combination of the installed cooling and heating elements, it is possible to remove a noticeable amount of water from the product, even right at the beginning of the fermenting process, at relatively low temperatures. This way, water activity is reduced, fermentation is controlled and negative effects are prevented. The risk of crust formation is averted because the equipment is driven by the moisture released from the product. Having the equipment alternate between working and resting, and being able to monitor specific psychrometric parameters (easily displayable through graphics), increases the quality of the fermenting process of the salami.

Klever Equipped and Travaglini are at your full disposal to research and build the ideal fermentation room equipment for you business based on your requirements. Be Klever, contact us today to get started.

The Cost of Carbon in the US and Canada

The Cost of Carbon in the US and Canada

“The cost of doing nothing is much, much higher than the cost of going forward and reducing greenhouse-gas emissions”, said Ontario Premier Kathleen Wynne earlier this year. Recently, Canada’s industries have been facing stricter regulations concerning their CO2 emissions. It’s becoming mandatory for companies all over Canada to work on improving their carbon footprint. Not only is this important for the environment, but non-renewable resources are also getting much more expensive. At the start of the year, the price of gasoline was raised to an additional 4.3 cents per litre, and the price of natural gas was raised by an average of $5 on the monthly bill.

In a speech to Parliament on October 3, 2016, Prime Minister Justin Trudeau announced that the federal government would be imposing a national price on carbon starting in 2018. He mentioned Canada’s obligations under the 2015 UN Paris Agreement (COP21) and stated, “There is no hiding from climate change.” The US has also signed this agreement, however, it is unclear how they will go about keeping their obligation to it. They have not yet decided how to enforce environmental laws and regulations, but with the election of Donald Trump as the new president, things are sure to change in one way or another.

Through all these new laws and regulations, it is obvious that significant efforts are being made to improve all areas of our society by making them more environmentally friendly. In a wide range of industries, entire production processes are being modified or replaced by more energy-efficient technologies. This change may pose a challenge for certain companies, but whoever ignores this development is taking the risk of being shut out of the market, as these avoidable CO2 emissions can cause high additional costs.

Effects on the food processing industry

These changes to laws on carbon will affect the food processing industry greatly. It’s common for certain processes in the industry to produce waste in the air. This waste is generally composed of smoke and other impurities, resulting in a noticeable bad odour. These emissions must received post-treatment to purify them before they can be released outdoors.

There are different methods that can be used to purify the waste. Some companies still use the old method of burning the waste (smoke) with a device called the afterburner. This device converts the waste into a high temperature air containing H2O (water) and CO2 (carbon). This method, however, is expensive, as well as highly detrimental to the environment. This method uses non-renewable resources such as natural gas or oil, because these types of fuels are necessary in order to reach the high temperature needed to burn the waste.

But there is KMA which offers energy-efficient and environmentally friendly exhaust air filtration systems. These air filtration systems not only purify the waste produced in the food-processing industry, but also provide a considerable reduction of CO2 emissions through energy saving operations. Compared to conventional post-combustion systems, the KMA filter system uses 80 percent less energy and reduces CO2 emissions by up to 90 percent, thereby effectively improving a company’s carbon footprint.

Please start preparing your company for the future and the upcoming carbon law changes. It’s time to put your company’s production facilities under close scrutiny and to make a change for the better. What are the best solutions to coincide with the changes that are coming up in the market? If you want to learn more about KMA and these solutions, contact Klever Equipped Inc.

Intensive Cooling in the Meat Industry

Intensive Cooling in the Meat Industry

Intensive chillers are an important part of the food processing industry. Their main purpose is to cool down heat-treated products to packing temperature. The chilling process works as follows. Immediately after products are treated with heat, they are cooled to a certain core temperature. This is done by first using water as a shower where possible, or in some cases as misting. The products are then chilled with an intensive airflow. However, this is not an easy task to perform correctly. It is crucial to chill the products quickly and evenly in order to guarantee food safety and to avoid weight lost during the process.

Fessmann’s Intensive Chillers

In order to prevent weight loss in the product, the humidity in the chiller should be set to the appropriate level needed. Klever Equipped’s German supplier, Fessmann, makes some of the world’s best intensive chillers and can help you with designing the correct intensive chiller for your needs in your facility. Their intensive chillers are called the IK3000 and the IKi3000, and they are the latest in cooling technology. These machines stand out due to the many benefits they provide, such as faster and more economical chilling times, and state-of-the-art food safety in a controlled environment. Along with saving time and energy, Fessmann chillers also ensure the optimum shelf life for your goods, because the shortened exposure to critical temperature limits the growth of microorganisms.

Fessmann’s intensive chillers can also be used as cookers to do both processes in one step. This modular system design allows for even more efficiency and flexibility from your operations, as your machines will be able to perform multiple functions in a single process sequence.

Other benefits and features include:

  • Lower product weight loss
  • Low water consumption
  • Additional steam cooking possible
  • Available with brine showering option in circuit
  • For processes with just-in-time production

Temperature Control Regulations

Another important thing to note with regards to intensive cooling are the certain regulations outlining the appropriate cooling times and temperatures that companies should be using. These regulations are country-dependent, as they tend to vary quite a bit from place to place. USA and Canada as well as the rest of the world have different regulations for fast chilling, decided by their government institution.

Klever Equipped will assist in fulfilling your company’s needs and ensuring your operation complies with the regulations in your country. We will optimize cooling conditions for you products, allowing for the best quality and highest amount of yield. Contact our team today and we can get you started on customizing the perfect intensive chiller to suit your needs and resources.

All About Our Supplier In Germany – Fessmann GmbH und Co KG

All About Our Supplier In Germany – Fessmann GmbH und Co KG

Fessmann Gmbh und Co KG is a privately held company producing top-of-the-line machinery for the food processing industry. The company was first founded by Wilhelm Fessmann in 1924, and what started as a family business has now grown into a high-tech enterprise.

Fessmann is the leading company in their field because they believe in quality over quantity. They specialize in the type of equipment that they sell, unlike their competitors, who have a vast array of products, but no real technical knowledge in any one particular area.

Fessmann provides systems for smoking, cooking, roasting, baking, cold smoke and chilling for customers all around the world. All their equipment is constantly quality-checked to ensure everything is kept to a high standard. The company also consistently works on improving their technology, allowing their customers to improve their processes, thereby resulting in an improvement in their products’ taste.

Fessmann’s Product Development Through The Years

Fessmann delivered their first TURBOMAT universal system in 1969. These smokehouses have gone through many changes and improvements over the years, and are still one of Fessmann’s most popular systems today as they are very efficient and offer a remarkable production per square footage capacity.

The first semi-continuous system, the TF3000, was developed in 1971. This was closely followed by the release of the TF4000, which was first presented at IFFA in 1972, and was the first smokehouse to have continuous lines, allowing for the production of several tons of sausages per hour. The T3000 platform was further developed through the years, and in 2003 Fessmann released the Ti3000 industrial system.

The first RATIO smoke generator was developed in 1982, and then patented as the RATIO-TOP smouldering smoke generator in 1993, which also marked the completion of the RATIO line.

In 2007, Fessmann began equipping the TF4000 with TRANS.CON, an entirely new and improved way to control the system. This technology was greatly improved and rereleased as FOOD.CON at IFFA in 2010, along with the new RATIO-STEAM steam smoke generator.

Lastly, in 2008, Fessmann announced one of their greatest achievements, the ECO.LINE with Triplex insulation, CIP cleaning and frequency converter.

The Fessmann Academy

The Fessmann Academy was opened in 1976 and has been very successful ever since. In the 40 years that it’s been open, there have been more than 100 seminars and training sessions, with over 6,000 participants in total. The academy is always equipped with the latest technology and teaches its students the very best in smoking, cooking and roasting.

Fessmann And Klever Equipped

After many years of servicing Canada and the US, Klever Equipped developed the market in service and sales once again, and continue to gain momentum each year. Klever Equipped’s CEO, Michael Klee, has had a long and rewarding partnership with Fessmann, and the entire Klever team is working hard to bring Fessmann back to its old presence in the North American market, as well as grow the market for them with our expert knowledge and service.

Klever Equipped carries Fessmann original parts in two stock locations, one in the US, and one in Canada. We also offer our customers the following Fessmann equipment:

  • Smokehouses
  • Smoke generators
  • Monitoring systems and controllers such as FOOD.LOG and FOOD.CON
  • Intensive chillers
  • Semi-continuous systems
  • Fully continuous lines

Contact Klever Equipped today and we can provide you with comprehensive assistance in determining what piece of Fessmann equipment is right for you business.

All About Our Supplier In Italy – Travaglini S.p.A.

All About Our Supplier In Italy – Travaglini S.p.A.

Travaglini S.p.A. produces innovative and state-of-the-art equipment for the smoking, fermenting and drying of meat, fish and cheese. Travaglini has been around for over six decades, and is a leading company in the manufacturing of food industry equipment. Their equipment can greatly help customers not only with the production but also with the planning and supervision and their products.

Travaglini’s technical knowledge and experience in the industry has allowed the company to prosper in the global market and satisfy a vast amount of customers. They are able to fulfil any production request, from the simplest to the most complicated designs – and anywhere in between. Travaglini is also consistently researching, designing and developing new technology so they can stay up to date with the latest trends and advancements in the food processing industry.

Travaglini’s History and Expansion

Travaglini’s history began in Milan in 1950, when the company was founded by Travaglini Arnaldo. This coincided with the beginning of the Italian economic boom, and therefore, the company grew rapidly throughout Italy over the next few years.

Between 1957 and 1965, the company started to expand their operations internationally. First, they began working with neighbouring countries such as France, Switzerland and Austria, and then moved on to other European countries such as Spain and Greece.

In 1965, after the death of the founding father, the company was taken over by Mrs. Lidia, Mr. Roberto and Mr. Paolo Travaglini. In the 1970s, the company continued to spread their roots throughout Europe, as well as beginning to expand their operations outside of Europe, to various countries in North America, South America and Australia.

Travaglini And Klever Equipped

Klever Equipped has been working with Travaglini as long as we have been in business, and our CEO, Michael Klee, has worked with them many years prior. Travaglini’s trustworthy, reliable and knowledgeable staff always makes working with them a pleasure.

In addition to various Travaglini spare parts (such as UV Lamps and Humidity Sensors), Klever Equipped offers its customers the following Travaglini equipment:

  • Clean rooms and air conditioning systems
  • Fermenting rooms
  • Drying rooms
  • Freezing rooms
  • Fermentation rooms
  • Thawing systems
  • Chillers

All the equipment has newly designed fans and frequency drives that allow for optimal use, therefore making the equipment highly energy efficient. Contact Klever Equipped today and we can provide you with comprehensive assistance in determining what piece of Travaglini equipment is right for you business.

Efficient separation of smoke and odours from smokehouses and industrial frying lines = saving energy and reducing CO2 emissions!

Specializing in What Matters

Innovative meat processors resort to innovative air filtration procedures for their smoking processes

The amount of harmful emissions that companies are allowed to release are strictly regulated by national legislations. Investments in environmentally-friendly equipment and procedures will not only help reduce those emissions, but will also help reduce cooperating costs – thus leading to competitive success for the company. Choosing a suitable filter is important. Using a filter that is made out of durable material will minimize maintenance and repair times, as well as completely eliminate replacement costs!

Meat processing praxis and its alternative

Emissions from industrial frying lines and smokehouses consist of a greasy, oily and tar-like compound, which has a very strong odour. Therefore, technical requirements related to air purification are very high. Traditional solids separators are often not an optimal solution because if the filter is not of a suitable material, the tar and oil can quickly cause blockages – making it useless after a short period of time. Due to this, some smokehouse and frying line operators still work with conventional thermal after burning systems.

In these systems, the polluted air is converted to water and carbon dioxide via deep warming effects, and is thus cleaned. However, this process has several disadvantages. Firstly, it is very environmentally damaging due to the fact that the required temperature (about 750°C) can only be obtained by expending large amounts of combustible energy (e.g. gas or oil), therefore leading to enormous CO2 emissions. This also means huge operating costs for the smokehouse and frying line operator due to the consumption of limited reserves and rising prices for traditional resources.

Fortunately, there are energy-efficient alternatives on the market. The energy-efficient exhaust air cleaning method is based on a system that is a combination of an electrostatic precipitator and a scrubber. First, the flue gas is led to the tubular electric filter. Next, particles and droplets are electrostatic-ally charged, and then filtered out through the exhaust. Due to the electric field, the tar-water mixture deposits on the filter wall and then runs down into a collection barrel. The particle filtration is followed by the gas scrubbing. First, the flow of air is led into the gas scrubber. Then, the gaseous component of the exhaust air is bound and removed by the absorbent (washing liquid). Lastly, the completely purified gas leaves the air filtration system up through the chimney. Compared to conventional post-combustion systems, this innovative air-purification system uses over 80% less energy!

The modern exhaust air system is not only energy efficient, but also contains a highly economical and durable filter. The electrostatic precipitator enables sustainable purification of the exhaust air without filter replacement. The filter does need to be cleaned habitually in order to avoid permanent deposits, but this is carried out at regular intervals automatically. The electrostatic precipitator has a heater that heats the electrostatic filter once a week and removes viscous tar from the filter.

Also, because the emission control system is connected to the smoke generator, the exhaust air filter system starts up as soon as smoke is produced. Because of this, it can be ensured that the food processing equipment is constantly remaining environmentally-friendly whenever the energy-efficient air purification system is in use.

Energy-efficient air pollution control

The importance of clean air is increasingly being recognized globally. The industrial nations in particular hold a large responsibility in keeping the air free of pollution, therefore it is essential for companies to invest in innovative systems for air pollution control.

It is also important that environmental-friendly systems help instead of hurt companies economically. By using innovative exhaust filter systems, food processing companies that use smokehouses and industrial frying lines can sustainably prevent pollution caused by smoke and odours, while simultaneously minimizing energy consumption – an important contribution to climate protection.

KMA Umwelttechnik GmbH

We have KMA to thank for designing and producing these environmentally-friendly solutions for smokehouse and industrial frying line operators. Their filters and controls show a low energy consumption as well as an ability to remove pollutants completely, and the company has earned several environmental awards. Every year, the firm invests a major part of its resources into future product development, and they often cooperate with public research institutions and universities.

Klever Equipped appreciates and values KMA’s cooperation and we are proud to use their products in our equipment.

Understanding Clean Rooms and Their Classes

Understanding Clean Rooms and Their Classes

The food industry uses a plethora of innovative and high-tech equipment in an effort to preserve and protect all food products. Among this equipment are clean rooms, which are used to prevent any particulate contamination during food processing, and ensure the highest level of quality and safety in all food products.

Clean rooms are essential to providing a secure environment in which food is processed. They control air filtration, which in turn decreases the risk of any contamination or interference with the processing of foods.
Clean rooms are used in many different industries in addition to food processing, including medical, military, aerospace, and computer manufacturing.

Keeping the temperature and humidity levels under control is extremely important in maintaining the quality and integrity of the food products. It also helps to ensure that the chamber itself is void of any corrosion or condensation.

Pressures must also be kept static and over the atmospheric pressure in order to prevent infiltration into the room. New air inputs must be balanced along with the release of air from the room to keep the pressure value maintained.

Classifications of Clean Rooms

Clean rooms are classified by the size and number of particles that they permit per volume of air in a certain amount of time. This depends on the type of High Efficiency Particulate Air (HEPA) filter they have. All the air that goes into a cleanroom passes through these HEPA filters so that they can trap the bacterial particles in the air.

The lower the class, the cleaner the room is considered to be; the lowest class of clean room can filter out particles as small as 0.3 micron. In certain scenarios where strict cleanliness performance is required, Ultra Low Particulate Air (ULPA) filters are used. These filters have a high impact on the level of cleanliness of the rooms.

The following are popular classes of clean rooms:
Class 100 – The cleanest room on this list; this class is frequently used in labs and hospitals because it is designed to never permit over 100 particles (0.5 microns or bigger) per cubic foot of air.


  • EU3/EU4 level filters
  • EU9 pocket filters in at the entrance
  • EU14 box filtering from the ceiling
  • Air leaves the environment through wall grilles

Class 10,000 – This classification of clean room is the one mostly commonly used in the food industry and limits particles to 10,000.


  • EU3/EU4 level filters
  • EU8 pocket filters in at the entrance
  • EU14 box filtering from the ceiling
  • Air leaves the environment through wall grilles

Class 100,000 – This class of clean rooms is designed to limit particulates to 100,000 and is popular in the medical and manufacturing industries.


  • EU3/EU4 level filters
  • EU8 pocket filters in at the entrance
  • EU13 absolute filters in at exit
  • Distribution of filters from the ceiling
  • Air leaves through ceiling grilles
  • Features finely permeable fabric channels

Travaglini Clean Rooms Supplied By Klever Equipped

For over six decades, Travaglini has been a global leader in the manufacturing of food industry equipment. Travaglini is in fact one of the leading clean room manufacturers in the world.

As a result of Travaglini’s knowledge and experience in the technological processes, they are highly skilled at designing and producing state-of-the-art equipment, as well as supplying answers to any questions about production requirements that clients in the food processing industry may have.

Identifying the right clean room for your business requires careful consideration of many aspects, including performance, cost, and construction, as well as heat sources, labour, equipment, consumable storage area, tool storage area and changing rooms. Go Klever can provide you with comprehensive assistance in determining the right clean rooms for you business. With our top-notch inventory of clean rooms, we can offer you the highest quality equipment at a competitive price.

Contact Go Klever today to find the ideal clean room for your business.

Today’s Smokehouses

Today’s Smokehouses

There’s something truly unique about the flavour of smoked meats. But achieving this final product requires special equipment. This is where smokehouses come in.

Commercial smokehouses are stainless steel heat-processing units that are used in today’s meat industry. The purpose is to provide an enclosed area where temperature, humidity, airflow and smoke level can be controlled accurately, and hygienic conditions can be ensured. Air handling systems eliminate hot or cold spots, so that the colour and flavour of the finished product is more consistent, and government QA regulations are fulfilled.

Smokehouses can use various heat sources such as:

  • Electrical
  • Steam
  • High Pressure / Low Pressure
  • Oil
  • Gas Direct + Indirect
  • Hot Gas

Smoke generators always work alongside smokehouses; they are required in order to get the smoke inside the smokehouse. There are a variety of different types of smoke generators available on the market due to the wide array of materials that can be used to generate smoke. Smoke generators can use materials such as: dry wood chips; sawdust (a mixture of water and sawdust); wood logs, which use friction in order to generate the smoke; liquid smoke; pellets; and cane sugar. Klever Equipped is currently the only company that uses cane sugar to achieve smoke colour.

Charcoal is often thought of in relation to smokehouses, however, charcoal-based smoke generators are not actually used for smoking but rather to give the meat a flavour profile (such as BBQ).

One very critical mistake that many companies make is accidentally building a flame in the smoking processing. Smoke does not equal fire; smoke equals smouldering. By bringing fire into the equation, not only will your meat not have colour, but you are also bringing in harmful carcinogens such as benzopyrenes.

At Klever Equipped, we offer the highest quality commercial smokehouses and smoke generators. We specialize in these types of products, and we can help you build a customized smokehouse to suit your needs and resources.

In addition to our products, we also offer services to ensure optimal operation of all of our products. From installation, to on-site maintenance, to product programming and technological advice and beyond, Klever Equipped provides all-encompassing service all in one shop.

Contact Klever Equipped today for all of your food-processing needs!