Have you ever thought about a clean smoking process for smoked salami or raw fermented ham products? A clean smoking process that realizes significantly reduced emissions and energy consumption from cold smoking based on a smoke generation method that can be run in a closed loop without fire or explosion hazards? – CleanSmoke is the answer.
CleanSmoke is the new concept for cold smoking processes and co-funded by the Executive Agency for Small and Medium-sized Enterprises (EASME) as a project to grant this innovative technology with all its benefits compared to traditional smoking methods access to the food processors in the European Union.
Red Arrow, the worldwide market leader for purified primary smoke products, developed this innovative smoke generation system. Based on the use of purified primary smoke products the smoke is freshly generated in the so called SmartSmoke section of the CleanSmoke system. The CleanSmoke system can replace combustion and friction smoke generators used in cold smoking processes at industrial food processors. The main advantages of this new smoking technology are reduced emissions (air, water, waste), reduced energy and water consumption, safer smoked food products and improved workmanship safety. The target of the CleanSmoke project is to introduce this innovative smoking technology in the EU market starting in 2 EU countries with an annual production volume of 3,600 tons of cold smoked products. Another objective is to penetrate the EU market by introducing this new smoking technology in further 7 EU countries.
The new CleanSmoke smoking process will enable EU food processors to improve the environment, the food safety, the workmanship safety and the economy of cold smoking plants with a fast return on investment. As the CleanSmoke smoking process will take place in a closed system with the SmartSmoke section as its centerpiece by circulation the smoke in a closed loop between the smoke generator and the smokehouse, CO₂ emissions will be reduced up to 80 %. The smoke freshly generated from purified primary smoke products is free of tars and ashes and will reduce the use of cleaning detergents and water up to 70 %.
The main benefits of the CleanSmoke technology are:
- Reduction of CO₂ emissions up to 80 % in smoking plants
- Reduction of energy, water and cleaning detergent consumption up to 70 % in smoking plants
- Reduction of contamination with polycyclic aromatic hydrocarbons up to 70 % in smoked foods
- Protection of resources by the use of less wood
- Increased workmanship safety by utilizing a smoking technology with no fire and explosion hazard
- Increased hygienic status by eliminating wood and woodchips out of the production area
- Controlled smoke quality by using purified primary smoke products produced from natural woods under high level quality standards
- Larger variety in tastes by the use of purified primary smoke products made from different wood species (e.g. oak, beech, maple, cherry tree, apple tree, hickory, pine-tree)
- Larger variety of smoked products for the consumer
CleanSmoke – Flyer General Information SmartSmoke (German, PDF, 1.9MB)
CleanSmoke – Flyer Technical Information SmartSmoke (German, PDF, 2.6MB)
CleanSmoke – Training Material General Presentation (English, PDF, 6.6MB)
CleanSmoke – Technical Article (English, PDF, 1.9MB)
CleanSmoke – Technical Article (German, PDF, 287kB)
CleanSmoke – 3 pillars of sustainability (English, PDF, 122kB)
CleanSmoke – 3 Säulen der Nachhaltigkeit (German, PDF, 126kB)
CleanSmoke – Booth-Food Tech-Herning DK 0 (JPG, 375kB)
CleanSmoke – Booth-Food Tech-Herning DK 1 (JPG, 439kB)
CleanSmoke – Booth-Industrial Processing-Utrecht NL 0 (JPG, 463kB)
CleanSmoke – Booth-Industrial Processing-Utrecht NL 1 (JPG, 407kB)
CleanSmoke – Industrial Processing Save the date (German, JPG, 544kB)
CleanSmoke – Industrial Processing Save the date (English, JPG, 434kB)
CleanSmoke – Project Information Sheet ECO/11/304332 (English, PDF, 221kB)
CleanSmoke – Life Cycle Assessment Report (English, PDF, 2,4MB)
CleanSmoke – Deliverable 4.6 – 2nd roll out (installation of machines) finalized (English, PDF, 6,3 MB)
CleanSmoke – Deliverable 4.7 – Monitoring of ecological and economic impacts (English, PDF, 186 kB)
CleanSmoke – Layman’s Report (English, PDF, 2,3 MB)
CleanSmoke – Layman’s Report (Deutsch, PDF, 2,2 MB)
Red Arrow Germany
Smoking methods as they exist for several hundreds of years now have been the first practices used by humans to preserve meat and meat products. The art of smoking of meat and other smoked food products has been developed
to a unique food technology especially since the last almost 60 years. In 1956, the food chemist Dr. Clifford Hollenbeck created and later patented the process of producing purified primary smoke products by burning hardwood sawdust and capturing the flavorful wood smoke components in water. Soon, there was significant commercial interest in these specialized products and the Red Arrow company was established. The name was chosen in honor of the 32nd Red Arrow Infantry Brigade, made up of members from Wisconsin and Michigan.
Over the years Red Arrow constantly improved the purified primary smoke products and did a lot of research and development to enable them access to the whole food industry. Since today Red Arrow is continuing what Dr. Clifford Hollenbeck had started once: Combining tradition with the development of new technologies.
In the meantime Red Arrow, the inventor of purified primary smoke products produced by burning hardwood sawdust has developed to the worldwide market leader for smoking applications with freshly generated smoke based on purified primary smoke products.
Red Arrow Handels-GmbH, Bremen as a member of the Red Arrow group supplies food producers in Germany, Austria and Switzerland. As cold smoking applications assume an important role in these three countries, Red Arrow Handels-GmbH invested a lot of effort in developing a smoke generation system based on the technology of freshly generated smoke from purified primary smoke products that meets the special requirements of cold smoked products (e.g. salami, raw fermented ham, fish, cheese). CleanSmoke is the project that has been launched after successfully developing a proper atomizing section for cold smoking chambers. With this special generator called SmartSmoke as a centerpiece the CleanSmoke concept represents the next generation of a smoking technology for cold smoked products with significantly reduced emissions and energy consumption.