Ionsmoke is a breakthrough clean technology that helps you save time and energy when smoking meat, fish and cheese. Based on a simple principle, Ionsmoke delivers state-of-the-art food processing technology.

The fact that weight is lost during warm and hot smoking is definitely desirable. But there is a required weight loss and an unnecessary weight loss.
For example, a product can already have achieved its desired weight loss before the color is right.

Ionsmoke usually reduces smoking time by 50%. Ionsmoke can often shorten the drying times. This not only saves smoking time, but also overall time. This increases the capacity of the smokehouse and can improve the productivity of the smokehouse employees. 

 It takes less sawdust/incense material for the same smoke transfer. This is also the case with liquid smoke. 

 Due to the shorter smoking time, the system and smoke generator also require less energy. All factors    together help to reduce the CO2 footprint.  

 The ionization technology behind Ionsmoke originally comes from fine dust filtering. Ernst Goldener had                      the brilliant idea of ​​installing an ionizing fine dust filter directly in a chamber instead of in the chimney.

After the first promising results, the EBSmoke team around Bruno Eigenmann came into play. With extensive knowledge of the treatment and smoking of food, the Ionsmoke System was developed. The great effectiveness in reducing fine dust is also retained in the modern Ionsmoke implementation.