Fish
The processing of fish requires precision controls in order to consistently achieve the best texture and highest quality. The most common process is cold-smoking fish for which our Fessmann smokehouses have a proven track record.
Processing methods
- Thawing/Defrosing
- Warming
- Fermentation
- Drying/ Dehydration
- Smoking: Wood Chip, Friction, Liquid
- Roasting/ Cooking
- Shower And Chilling
- Clean Room
1 – 3 trolleys
4 + trolleys
SEMI-CONTINUOUS SYSTEMS
EQUIPMENT
Dedication to excellence
Klever’s consultants can help you make the most of your purchase by providing advice that lower production times, increase the number and quality of outputs and eliminate costly and worrisome down times.