Beelonia Guide
Räucherwissen aus der Praxis: Anleitungen, Rezepte und Kaufberatung von der Beelonia GmbH – Räucher- und Grilltechnik seit 1880.
Gewerbe & B2B
15 posts
Choosing a boiling kettle for catering and farm shops
This guide categorises boiling kettles for catering, farm shops and food crafts by heating method, size and application. It explains costs, hygiene requirements and the limits of smaller ...
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Does a smoker need a permit? The 1-tonne limit
A commercial smoking system only requires a permit from a production capacity of one tonne of meat or fish products per week. W...
Smokehouse in the supermarket: Freshness as a sales magnet
Where supermarkets smoke, customers stop. The fish counter case: how live smoking proves freshness, the technology behind it an...
Smoking plant new or used? The TCO comparison
The used price is only half the truth – over ten years, parts, energy and failures decide. The TCO comparison for businesses: w...
Boiling and smoking system KR6: Two processes, one footprint
Smoking and scalding in one device: the KR6 saves sausage production the move between smoker and kettle. The plant portrait wit...
Commercial drying cabinets: producing jerky & dried goods
Jerky, dried fruit, herbs: dried goods are booming – and need production technology instead of kitchen appliances. The TF dryin...
Smokers in gastronomy: concepts & equipment
'House-smoked' is the most powerful word on any menu. How restaurants get started: the Küchenchef 1 for indoors, the smoke filt...
Financing a smoking system: Costs, depreciation, leasing
A smoking system is an investment with a clear price ladder: 2,700–24,000 € depending on the class. How businesses finance – pu...
Farm shop & direct marketing: increase margins with smoking
Refining is the direct marketer's margin – and smoking is its most traditional form. How the farm shop grows with ham, bacon an...
HACCP in smoking: Duties & documentation for businesses
HACCP isn't added bureaucracy – it's the documented manufacturing process. The critical points during smoking (core temperature...
Trout farming: Setting up your own smokehouse
For trout farms, your own smokehouse is the most direct route to added value: from the pond into the smoke and onto the counter...
Food Truck & Catering: Mobile Smoking Technology in Action
Smoke aroma sells – especially on the road. Which Beelonia equipment works in food trucks and catering: gas-compatible smokers ...
Scalding kettle & butchering kettle: Selection guide for businesses
From the home butchering classic to butchery equipment: the kettle belongs to the smokehouse just like the smoker. Sheet steel ...
Fishing club: The right club smoker
Club smoking means: lots of fish, many hands, often no power supply. Which smoker suits the fishing club – from the Smoky 6 to ...
Smoking system for the butcher's shop: planning, models, HACCP
From the farm shop to the butchery: The right smoking system determines batch size, reproducibility, and everyday HACCP complia...
