Smokehouse maintenance By KeithNunes knunes@sosland.com A guide to troubleshooting equipment problems T he elements of science are encroaching into the art of sausage making. The industry's focus on heat treating products to reduce the incidence of Listeria means a properly maintained smokehouse is a requisite for doing business today. Significant improvements in smokehouse technology have been seen during the past 20 years. Sophisticated controls and a variety of newer features offer greater flexibility. Today, processors can custom-design products to meet niche market needs and have the assurance of batch-to-batch uniformity. However, that doesn't mean all smokehouses are maintained alike. Dr. Robert Rust, professor emeritus from Iowa State Univ. and president of Rust Associates, Inc., Ames, has worked with many processors over the years and has seen his share of smokehouse problems. "From my perspective, the three most flagrant violations of good manufacturing practices involve wet bulb socks, sticking dampers and nonfunctioning humidity valves," he says. "Proper smokehouse maintenance starts Photos courtesy of Koch Equipment 28 I MEAT&POULTRY I February 2005 I www.MEATPOULTRY.comhttp://www.MEATPOULTRY.com