Warning. This technology has not yet been validated, because it is not yet ready to scale.

QualiSani: Grilling/Smoking equipment with chimneys and combustion chamber.

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 not yet validated.

9•4

Scaling readiness: idea maturity 9/9; level of use 4/9

Adults 18 and over: Positive high

Climate adaptability: Highly adaptable

Farmer climate change readiness: Significant improvement

Problem

Formation and accumulation of harmful Polycyclic Aromatic Hydrocarbons (PAHs) in traditionally smoked and grilled products.
Contamination of smoked and grilled products traditionnally processed exceede safety tresholds of Europe and Africa.
Health risks such as cancer are associated with consumption of products contaminated by high amounts of PAHs.
Traditional heat processing methods such as grilling or smoking expose processors to carcinogenic PAHs through inhalation.
Traditional equipment has low technological performance, leading to inefficient processing.

Solution

Higher Load Capacity: QualiSani can handle up to 20-30 kg of meat or fish, significantly more than traditional equipment, which typically holds only 5-10 kg.
Improved Processing Efficiency: The equipment processes fresh meat and fish three times faster than traditional methods, QualiSani enables to reduce grilling and smoking times and increase productivity.
Lower Fuel Consumption: QualiSani uses less wood and charcoal, making it more cost-effective and environmentally friendly.
Reduced Contamination: Harizontal transfer of heat from the combustion chamber to the grilling/smoking through a granite filter, QualiSani effectively traps PAHs from smoke and heat, preventing contamination of the final product.
Enhanced Economic Viability: The combination of higher capacity, faster processing times, and lower fuel consumption translates to increased profitability for processors.

Key points to design your project

The QualiSani equipment for grilling and smoking offers an innovative solution to improve the quality and efficiency of food processing. Aligned with Sustainable Development Goals 1, 2, 3, 8, and 12, this technology enhances product (fish, meat) safety by reducing harmful Polycyclic Aromatic Hydrocarbons (PAHs).

To integrate QualiSani technology into your project, consider the following steps and requirements:

Educate Stakeholders: Inform local processors, including fish and meat vendors, about the benefits of QualiSani equipment in reducing PAH contamination and improving food safety.
Facilitate the local production of QualiSani equipment. Ensure that you have reliable suppliers for both the equipment and the necessary fuel sources such as charcoal or biochar.
Organize Collective Purchasing: Facilitate bulk purchasing or rental agreements to make the technology more accessible to small-scale processors.

Assess the number of units required based on the scale of your project and the specific processing capacity needed. The QualiSani equipment's load capacity ranges between 20-30 kg, with performance advantages over traditional methods.

Consider Additional Costs: Factor in costs such as transportation, import duties, and taxes to determine the total investment required.

Engage a team of trainers to offer comprehensive training on the use and maintenance of the QualiSani equipment. Develop educational materials, such as brochures and instructional videos, to promote the technology.

Cost: $$$ 1491 USD

Per unit

30 %

Benefit

IP

Patent granted

Countries with a green colour: Tested & adopted
Countries with a bright green colour: Adopted
Countries with a yellow colour: Tested
Countries with a blue colour: Testing ongoing

Countries where the technology is being tested or has been tested and adopted
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.

Agro-ecological zones where this technology can be used
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.

Goal 1: no poverty

Goal 2: zero hunger

Goal 4: quality education

Goal 5: gender equality

Goal 6: clean water and sanitation

Qualisani equipment could be used the following steps:

Get out the furnace (combustion chamber);
Put 5 to 10 kg of charcoal in the furnace and light the fire; not put furnace inside until disappearance of smoke and obtention of charcoal embers (wait about 10-15 min);
Push furnace inside and close all compartments and open the chimney 8;
Load grid with fresh fish or meat and put it inside the grilling/smoking chamber and close the door. Close the chimney 8;
Operate starting handle 5 to open metallic window near filter;
Open the valve located at the right to the operator in face to the chamber 1;
Open chamber 1 after 20 min (meat) and 60 min (fish) to check the level of cooking, return product on grid if necessary and change grid position;
Complete charcoal to combustion chamber, if necessary;
Stop grilling or smoking process when the end-product is ready. (Close metallic window and the door of grilling/smoking chamber, maintain opened the chimneys, get out the combustion chamber to let the fire die out, open the door of grilling/smoking chamber to get out the end-product).