FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
The FAO-Thiaroye Processing Technique separates fish cooking from smoke flavouring. A heat-retaining cooking unit, fat collector, filtered smoke generator and smoking chamber reduce direct smoke and fat contact; installations vary by place.
The Chorkor, also called the Kagan smoker in early FAO documentation, pairs a low rectangular mud/clay oven with stacked removable wooden-frame, wire-mesh trays. FAO records its use at Chorkor, Ghana, from 1971.
The Ahotor is a modern fixed masonry fish-smoking oven developed in Ghana as an improved alternative to traditional smokers such as the Chorkor.
Small oil expellers use a screw to compress prepared oilseeds and nuts, separating oil from press cake. Piteba documents manual and motorized small-scale examples; their settings and feed requirements do not define every press.