Boiling and smoking system KR6: Two processes, one footprint
The KR6 answers the space question for any sausage production: smoking and scalding run in the same chamber – the Krakauer hangs directly from the smoking cycle into the scalding process, without rehanging, without a second device. Two sizes cover the operational classes: KR6 (21,252.21 €) and KR6-100 (23,924.95 €). It is the pinnacle of the Beelonia commercial line – built for the rhythm of butcher's shops.
Last updated: 23 July 2026 · Author: Michael Vering, Beelonia GmbH · All prices: as of July 2026
Reading tip: The overall planning of the professional smokehouse – chambers, control, HACCP – is provided by the butcher's shop plant planning.
Why the combination plant? The scalded sausage chain
Scalded sausage (Wiener, Krakauer, Jagdwurst) always goes through the same chain: reddening – hot smoking for colour and aroma – scalding to 72 °C core temperature. With separate devices, this means: lifting hot goods out of the smoker, carrying them across the room, lowering them into the kettle – loss of time, loss of temperature, occupational risk. The KR6 runs the chain in one chamber: smoking phase, then scalding phase, controlled by program control. This is exactly why the category in the Beelonia lettering is called "Cooking and smoking plants" – both have been core business for generations.
KR6 or F-plant plus kettle? The consideration: The combination plant wins with daily scalded sausage production (one device, one process, one cleaning) and limited space. Separate devices – such as F6-100 plus boiling kettle – win with a mixed profile: while the smoker cold smokes ham, the kettle scalds brawn in parallel. If you want to run both processes at the same time, you need two devices; if you run them one after the other, you save space and manual steps with the KR6.
Custom-made included: Like all commercial plants, the KR6 is built in Beelen according to the operational profile – connections, door hinge, control position as desired, with the custom-build leeway of our own manufacturing. The consultation clarifies design, exhaust air and HACCP connection before ordering.
Frequently asked questions about the KR6
Which products typically run in the KR6?
Scalded sausages of all kinds, cooked ham, Kassler, meatloaf – everything that smokes and then cooks. Raw sausage and cold smoke ham continue to run in the classic smoker; many businesses run both plants.
How complex is the cleaning?
One chamber instead of two devices – the V2A stainless steel (AISI 304) surfaces are cleaned just like the smoker, plus scalding water drain. The HACCP cleaning intervals apply as described in the self-monitoring.
Is the KR6 available with documentation connection?
The program control runs reproducible processes with core temperature guidance – the basis of any test documentation. Details on the design are clarified by the project consultation.
Reading tip: The investment calculation with financing and amortisation can be found in Financing a smoking plant.
Two processes, one offer
KR6 design according to operational profile – with advice from the manufacturing in Beelen. Beelonia GmbH, since 1880.
Sources and technical basis: Beelonia product data (KR6 21,252.21 €, KR6-100 23,924.95 €, as of July 2026); scalded sausage chain from the sausage dossier (core 72 °C); custom-build practice from showroom and image film.
