CleanSmoke improves workplace safety
Labor is in short supply. The craft sector is badly affected – including butchers and smokers. More attractive working conditions can help in the “war for talent”. Offering a healthy, innovative and sustainable workplace is crucial. “With CleanSmoke, smokers have a good chance to show more responsibility for their employees,” says Uwe Vogel, Chairman of the CleanSmoke Coalition.
Healthy and safe workplaces with CleanSmoke
Even today conventional smokehouses are dangerous places. Employees are directly exposed to the smoke in these plants. Due to their design, this cannot be completely eliminated. CleanSmoke, on the other hand, is a freshly produced smoke from primary smoke condensate – completely without fire or embers. The primary smoke condensate is free of soot, tar and ash. Also, contaminations with polycyclic aromatics (PAH) are reduced by up to 71 % – substances with which employees come into contact during conventional smoking and which can be detrimental to their health. Another risk in conventional smoking is the employee’s exposure to wood dust. Among other things, it can cause cancer. Since no wood chips are used in the CleanSmoke smoking process, the employees are also protected in this respect.
In addition, with conventional smoking there is a risk due to fire and explosion hazards in the smoking compartments. Further environmental pollution of the facilities, for example by harsh cleaning agents, can also indirectly become a health risk for the employees. With the innovative CleanSmoke smoking process, workplaces in smokehouses become safer. At the same time, consumers get harmless products that protect the environment and health.
Environmental protection is a strong argument for employers
Especially among young employees, factors such as the innovative capability of the company and corporate social responsibility play an increasingly important role. CleanSmoke scores significantly better in environmental aspects compared to conventional friction and smoldering smoking methods. This has been clearly demonstrated in a life cycle assessment by the German Institute of Food Technologies (DIL).
In concrete terms, compared to friction and smoldering smoking, around 50 percent of energy and – based on the current German energy mix – around 30 percent of climate gas emissions can be saved. In Germany alone, this would mean a potential saving of about 600 million kilowatt hours (kWh) of energy and thus also of about 72,000 tons of CO2 equivalents per year.
This is one of the reasons why the EU has designated the CleanSmoke process as “Best Available Technique” (BAT). A strong argument for smokers to opt for the CleanSmoke process.