Torry Kiln was a smokehouse that revolutionized the fishing industry











 








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Torry Kiln Smokehouse
was a smokehouse designed in 1939 at the Research Center Torry in
Aberdeen, Scotland that revolutionized the fishing industry. It allowed
for precise control of smoking parameters like air temperature, its
speed, and humidity. As a result the finished product was always of the
consistent high quality. All previously built smokehouses depended on a
natural draft movement (air going up) without any means of humidity
control. The Torry Kiln design incorporated a motor-driven fan, electric
heaters, temperature sensors, air-diffusers, and even a photo-electric
eye for smoke density control.





 
Torry Kiln Smokehouse-Cross Section View
 


 
Smoke was generated by three independently controlled fireboxes (1) that were
standing above each other. Each had its own loading door and smoke damper. That
provided a large smoke generating area without taking up much space. It also
prevented soot and other large unburnt particles from reaching hanging fish. The
smoke would enter a common duct (2) and would be deflected by aerofoils (3)
towards the electric heater (4). The motor-driven fan (5) would blow the heated
air through the adjustable vertical blinds (6) towards aerofoil plates (7). At
the bottom of the diffuser channel the air had to pass through the inlet
diffuser wall (8) that contained many individually adjustable openings for the
air flow adjustment. From there the heated air or smoke would pass through
loaded with fish trolleys (9). Inside the smoke chamber there was an additional
booster electric heater (10). The air/smoke leaving the chamber had to pass
through the outlet diffuser wall (11) that consisted of fully adjustable
openings. The inlet and outlet diffuser walls allowed for a very uniform air
flow in all areas of the smokehouse. At the bottom part of the channel there was
a recirculation damper (12) that controlled how much air was going out to the
chimney (13) and how much air was returning back towards the fan (5). Fresh air
was also brought in into the same area (14). Temperature sensors (15) controlled
heaters (4 and 10).
 

 

The above information comes from the
book "Meat Smoking and Smokehouse
Design" by Adam Marianski  Many different types of smokers, some of them very pretty,
can be viewed on our site in Photo Galleries. 


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