FRANCO™ outdoor smokehouses minimize food contact with harmful substances
Self-smoking is a lifestyle we create consciously, taking care of what is one of the most important values in our lives, that is our HEALTH. In FRANCO™ smokehouses, the process of wood glowing takes place in a combustion chamber next to the smoking chamber, into which only the heated smoke generated during the process is forced. By placing the hearth next to the smoking chamber, the safety of smoking as a method of food preservation is maximized. Such a solution causes the amount of potentially harmful substances to penetrate food to a much smaller extent than in other solutions offered on the market, in which the distance between the source of smoke generation and the products is smaller or the combustion occurs inside the chamber. The greater the distance of the products from the source of smoke produced, the lower the amount of PAHs, without affecting the quality of the smoked products.*
* Guillén, M. D., Palencia, G., Ibargoitia, M. L., Fresno, M., and Sopelana, P., 2011, Contamination of cheese by polycyclic aromatic hydrocarbons in traditional smoking. Influence of the position in the smokehouse on the contamination level of smoked cheese. American Dairy Science association.