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Smokin'!


Posted 1 July 2003

John Hodgkinson is mad about hams! The managing director of ASSDA member Smo-King Ovens really loves his products and is passionate about helping butchers generate more business through their use.

You may not have noticed these stainless steel ovens that are an important element of nearly every quality butcher shop in Australia. Just as you can tell a good patisserie by their éclairs, you can tell a good butcher by their smoked hams!

Of 304 stainless steel construction, Smo-King ovens are used extensively for smoking and cooking hams, bacon, roast meats, poultry, fish and a wide range of smallgoods. Cakes and pastries can also be made in one oven which can operate at temperatures high enough to allow baking.

“The 304 stainless steel ensures that the ovens are corrosion and stain resistant”, says Hodgkinson. “It also means they are very durable, easy to clean and many health and food safety authorities insist that stainless steel is used in all food processing applications if the equipment comes into contact with the food as it does in a smoke oven – plus it fulfills our requirement for high quality while still providing acceptable cost.

“I’ve been longing to make my own smoked products”, says Wally Dafter. Dafter’s Quality Meats is located in Charmhaven on the NSW Central Coast. “We have one Smo-King oven which operates at least four days a week and currently we produce 10 different types of smoked goods”, he says.

“We reckon our smoked foods are really good”, enthuses Dafter who is planning to enter them in the 2004 Royal Easter Show.

John Hodgkinson believes Smo-King ovens are about 70%-80% of the price of European ovens with similar features. “These ovens definitely allow our customers to add value to their products and their business”, says Hodgkinson.

This article featured in Australian Stainless magazine - Issue 25, July 2003.

Lissel Pilcher