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Smoke and cooking houses
1966
Company foundation. Siegfried Kerres starts sales and production smoking and cooking houses for the meat and fish industry.
1970
Innovation. The Kerres company is the first company to produce a floor-passable combined chamber with separate smoke generator. In the decades to follow, KERRES is always by a short head ahead: from 1975, KERRES customers save about 30% of the cooking time using the reversal circulation. With the JET SMOKE technology, developed 1992, true pioneer steps are made: this system saves energy and preserves the environment.
2003
New ways. Gabriela Kerres hands over the company to Turgay Gungormus and Guenter Bauer. The new partners create a further sipport branch for the company: The KERRES cleaning system produces and distributes cleaning equipment and thus supplements the KERRES product range for small and industrial food enterprises.
2006
Continuity. KERRES installations are used in more than 80 countries. They set world-wide standards for environmental and economic functioning, customer friendliness, reliability and guaranteed future.
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Smoke and cooking houses - for small business
- easy to handle and operate
- drying, smoking, cooking, dry cooking, roasting
- delivered completely assembled and ready for use
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JET SMOKE - for small business
- environment-friendly, economical on energy and easy to handle.
- hot smoking, cold smoking and intensive smoking.
- drying, roasting, maturing, dry cooking, fermenting and cooking.
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JET SMOKE - fishsmoker
- environment-friendly and easy to handle
- horizontal reversing air circulation system for lying products (e.g. salmon, trout, fillets of herring and mackerel)
- drying and smoking (hot smoke/cold smoke)
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JET SMOKE - for the industry
- environment-friendly, economical on energy and easy to handle
- fully-automatic smoke generator
- hot smoking, cold smoking and intensive smoking
- drying, roasting, maturing, dry cooking, fermenting and cooking
- microprocessor-controlled
