With QualiSani, no more toxic compounds such as Polycyclic Aromatic Hydrocarbons (PAHs) in your smoked fish and grilled meat, and reduction of cancer risk for consumers.
The QualiSani equipment is designed for the grilling and smoking of meat and fish. It has featuring two main components: a combustion chamber and a grilling/smoking chamber. The grilling/smoking chamber is equipped with five grids. Each grid can hold between 4 and 6 kg of raw product. In addition to the main components, QualiSani has smoke evacuation chimneys to regulate heat transfer between the two chambers. A granite filter, set up between the handling window and the grilling/smoking chamber, is used to capture potential contaminants from the smoke. The equipment can process up to 20–30 kg of product, depending on the type of food being prepared, and is designed to be used charcoal as fuel sources. Even thought, wood can also be used, the best results in term of PAHs reduction were achieved with charcoal.
This technology is validated.
Per unit
Benefit
Patent granted
The QualiSani equipment technology may be of interest to manufacturers, resellers, and users:
Manufacturers
The QualiSani technology used for meat grilling and fish smoking presents a unique opportunity for manufacturers. To leverage this opportunity, consider the following steps:
Consider the costs associated with manufacturing, including raw materials, labour, and production costs. Consider expenses such as transportation, import duties, and taxes for accurate investment assessment.
Identify Key Customers: Focus on customers such as food processors, restaurants, and food safety organizations who would benefit from enhanced grilling and smoking technologies.
Resellers
Selling QualiSani equipment offers a chance to provide advanced solutions for grilling and smoking to a range of customers. To successfully enter this market, follow these steps:
Assess the total investment, including purchase price, transportation costs, import duties, and taxes.
Reach out to food processors, restaurant chains, and catering businesses that require high-quality grilling and smoking equipment. Emphasize the benefits of QualiSani technology, such as improved food safety and efficiency.
Users
Uzing QualiSani equipment for grilling and smoking can significantly enhance food processing operations by improving safety and efficiency.
To maximize the benefits of the QualiSani technology, consider integrating it with best practices in food safety and management, such as proper training for operators and maintaining equipment for optimal performance.
Adults 18 and over: Positive high
Climate adaptability: Highly adaptable
Farmer climate change readiness: Significant improvement
Country | Testing ongoing | Tested | Adopted |
---|---|---|---|
Benin | –No ongoing testing | Tested | Adopted |
This technology can be used in the colored agro-ecological zones. Any zones shown in white are not suitable for this technology.
AEZ | Subtropic - warm | Subtropic - cool | Tropic - warm | Tropic - cool |
---|---|---|---|---|
Arid | ||||
Semiarid | ||||
Subhumid | ||||
Humid |
Source: HarvestChoice/IFPRI 2009
The United Nations Sustainable Development Goals that are applicable to this technology.
Qualisani equipment could be used the following steps:
Last updated on 8 May 2025