FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
A CIMAV industrial chipotle oven combines solar-heated water and recirculated air with auxiliary gas heat and a separate wood smoker. It differs from Camargo’s traditional open masonry cocedores; reports describe capacity differently.
A fixed masonry-and-wood structure used in Camargo to smoke and dry ripe jalapeños into chipotle. Sources give regional dimensions and one separate experimental oven, not a safe construction plan.