rofi artsP PIntelligent technologiefrom professionals - for professionals

Dipl.-Ing.(FH) Martin DeuringerKirchstraße 21 - Geretshausen - D-86947 Weil

www.profiparts.com - info@profiparts.com0 (049) 8195 - 99 897 67 - Fax: 0 (049) 8195 - 99 897 68

the new system for smokecooking

The AROMATEUR introduces a new method to treat food with an aerosol consisting of air and an aromatic fluid, for example liquid smoke concentrate. Technical Background: To achieve an optimal smoking or aromatizing result, the fluid needs to be atomized extremely fine. Up to now the use of aerosol for flavouring of food was only profitable when utilized in major plants. The huge amount of space needed for the conventional process prohibited the implementation in compact units for the treatment of food in e.g. restaurants, bakeries or butcheries.

With our new method, based on efficient ultrasonic technology, it is now possible to generate a very fine aerosol in an ingenious simple way with minimal financial effort. Additionally our new procedure is realized in very compact appliances.

rofi artsP PIntelligent technologiefrom professionals - for professionals

Dipl.-Ing.(FH) Martin DeuringerKirchstraße 21 - Geretshausen - D-86947 Weil

www.profiparts.com - info@profiparts.com0 (049) 8195 - 99 897 67 - Fax: 0 (049) 8195 - 99 897 68

AROMATEUR - the new system for smokecooking

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A wide variety of usages can be envisaged:

• Integration in

- smokers, - combisteamers, - convection ovens - or even in baking ovens is now easily possible.

• A compact portable version

of the AROMATEUR enables the use of nearly every existing baking or cooking unit as a professional smoking and flavouring system.

rofi artsP PIntelligent technologiefrom professionals - for professionals

Dipl.-Ing.(FH) Martin DeuringerKirchstraße 21 - Geretshausen - D-86947 Weil

www.profiparts.com - info@profiparts.com0 (049) 8195 - 99 897 67 - Fax: 0 (049) 8195 - 99 897 68

AROMATEUR - the new system for smokecooking

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What are the main benefits of simultaneous smoking and cooking made possible by our new technology?

• Substantial expansion of the dish variety with unique

products: Delicacies like the classical hot smoked trout, smoked meatballs or hot smoked chicken with the typical “campfire flavour” can now easily be prepared in every combisteamer, convection or baking oven. Nearly every known smoked food item can be produced in these units without the need of special single purpose smoking ovens.

• Especially in combination with a combisteamer and its wide variety of cooking modes, delicacies which could not be done in conventional smokers, can now easily be prepared.

• This combined cooking/smoking process does not require extended cooking times. Depending on the type of food and the desired intensity of smoking flavour, the smoke generation can be activated in addition to the cooking process.

• Due to the fact that the aerosol is created outside of the cooking unit, the quality of the smoking result is totally independent of the cooking mode (except of steaming) and temperature.

• The ingredients of the liquid smoke are extracted from pure wood smoke condensates only and therefore absolutely natural. The individual combination of these ingredients offers a nearly endless variety of smoke flavours. There is a “matching” flavour available for each taste.

rofi artsP PIntelligent technologiefrom professionals - for professionals

Dipl.-Ing.(FH) Martin DeuringerKirchstraße 21 - Geretshausen - D-86947 Weil

www.profiparts.com - info@profiparts.com0 (049) 8195 - 99 897 67 - Fax: 0 (049) 8195 - 99 897 68

AROMATEUR - the new system for smokecooking

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• In a similar way, the desired colouring for the product can be achieved independent of the flavour intensity.

• Both liquid smoke and smoke created with solid wood contain the same ingredients for browning and flavouring. However, liquid smoke is nearly completely free of harmful (carcinogenic) elements.

• But what about the remains of this liquid smoke in the cooking unit - Will they be difficult to remove? → The answer is definitely NO! When using high quality water based liquid smoke condensates, free of tar and resin, the cleaning of the cooking chamber is easier than cleaning it from conventional roasting stains. Actually hot steam and a hand-shower will do the job. When using a cooking device, equipped with a self-cleaning system, the operator doesn't even have to care about the cleaning.

All these advantages are capable of opening up significant additional customer potentials. Particular markets like the US, where food with smoke flavour is already very popular, offer a substantial sales potential for this new smoking technology.

rofi artsP PIntelligent technologiefrom professionals - for professionals

Dipl.-Ing.(FH) Martin DeuringerKirchstraße 21 - Geretshausen - D-86947 Weil

www.profiparts.com - info@profiparts.com0 (049) 8195 - 99 897 67 - Fax: 0 (049) 8195 - 99 897 68

AROMATEUR - the new system for smokecooking

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Please visit us for a demonstration and convince yourself of our simple and unique smoke-cooking in combination with a combisteamer.

For this purpose a self-contained Aromateur is available. The use couldn't be easier:

Fill the removable container with the smoke concentrate and place it into the Aromateur.

The smoke will be generated and streams through a flexible tube and a device-specific adapter into the cooking chamber. This adapter will be clamped between the door and the cooking chamber and will automatically be sealed with the door gasket.

rofi artsP PIntelligent technologiefrom professionals - for professionals

Dipl.-Ing.(FH) Martin DeuringerKirchstraße 21 - Geretshausen - D-86947 Weil

www.profiparts.com - info@profiparts.com0 (049) 8195 - 99 897 67 - Fax: 0 (049) 8195 - 99 897 68

AROMATEUR - the new system for smokecooking

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Examples of application

Application smokecooking

smoked meatballs

smoked chicken chicken breast filet belly of pork

smoked fishes

Application flavourbaking

bakers ware cookies

Our application research for this issue is in full swing.

Within a short time we will inform you about interesting news.

rofi artsP PIntelligent technologiefrom professionals - for professionals

Dipl.-Ing.(FH) Martin DeuringerKirchstraße 21 - Geretshausen - D-86947 Weil

www.profiparts.com - info@profiparts.com0 (049) 8195 - 99 897 67 - Fax: 0 (049) 8195 - 99 897 68

AROMATEUR - the new system for smokecooking

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Further information about liquid smoke What is liquid smoke?

Liquid smoke has nothing to do with chemistry. It is a naturally processed and refined smoke condensate which is won by mouldering wood combined with a water-based condensation process. The raw condensate is then exempted from unwanted components, first of all from polycyclic aromatic hydrocarbon (PAH), tar and other particles. However all flavouring and browning components remain.

Where can liquid smoke be used? It can be used in any appliances for smoking and/or smoke-cooking, primarily for meat, fish and cheese. Both hot and cold smoking is possible with liquid smoke.

Is liquid smoke healthier than conventional smoke? Liquid smoke contains neither carbon monoxide nor nitrogen oxides. The content of carcinogenic PAH (mainly benzopyrene) is lower than 10 μg/kg.

Which other advantages does liquid smoke have? No fire hazard, because there is no smouldering wood involved. No explosion hazard, because the process generates neither carbon monoxide

nor other flammable gases. No chemical hazards from carbon monoxides or carcinogenic dust from beech

wood. Lower chemical risk from PAH. Significantly reduced contamination leads to minimal cleaning effort, especially

when utilizing water soluble liquid smoke. The pollution of exhaust and effluent is also considerably reduced.