home Success stories Smokehouse business plan. Fish smoking as a business from A to Z

Smokehouse business plan. Fish smoking as a business from A to Z

The smoking shop is a business that has a profitability of more than 50%. The products of small workshops are especially popular, because they produce products exclusively from fresh raw materials. Their direct competitors are large enterprises for meat processing, usually use raw materials that have an expiration date. This affects the taste of the product and, accordingly, the demand.

As a rule, a mini-smoking workshop begins its activities with poultry meat. It is easier to process, so you can master all the subtleties of production technology on it. But even on poultry, you can offer a wide range of products. These are smoked breasts, wings, thighs, legs and whole carcasses.

Market research

Be prepared for the fact that you will have to open a mini-workshop in conditions high competition. Therefore, before registering an enterprise, study the work of all large and small enterprises, not only in your area, but also in nearby areas. Each of the market participants has its own distribution channels. So, large-scale production usually sells its products retail chains, supermarkets or sells through its own branded stores. Small companies rent places in the markets or sell products to small shops in the sleeping areas of the city. Medium-sized businesses can use all of these options.

Analyzing competitors, it is necessary to study the range of products, their quality and the level of prices at which they are sold. Based on this, you can determine what exactly your mini-workshop can win in competition. Your most important advantage is that you can open a workshop at the lowest cost. You do not need a large staff and large expensive equipment.

Business registration

To open a mini-workshop, you need to register as an individual entrepreneur, or as a legal entity. Which specific form to choose depends on the scale for which your business is designed. If you are planning a small production, the products of which will be sold in the markets or in small stores, you can make out as individual entrepreneur. It will take no more than five working days and only 800 rubles. state duty.

If you immediately focus on large deliveries, it is advisable to register entity. Please note that in order for the business to operate legally and in accordance with all the rules, you will need to have the appropriate permits from the SES and other authorities. So, when purchasing raw materials in bulk, it is imperative to take a veterinary certificate and a certificate for each batch of meat from suppliers. Finished products must also be certified.

Total organization manufacturing enterprise will take no more than 15 days:

Room search

Since starting a business from scratch is a rather risky business, you should not immediately purchase a property if you do not have your own. To begin with, you can rent the necessary space and only if the business begins to develop, buy a room. Usually, in this case, entrepreneurs are already ready to expand production.

In the case of renting premises, the business plan should provide for the signing of an appropriate contract. It should include the following provisions:

lease term indicating the year, month and day of the beginning and end of the contract;
obligations of the landlord;
obligations and rights of the tenant;
terms and amount of payment for rent;
terms and amount of calculation of operating payments;
terms of termination and termination of the contract.

It is important to take into account all the nuances of the relationship in the contract, since in the event of a conflict it will not be possible to quickly move out of the premises due to the overall equipment.

Zoning of the premises

Even a mini-production should be divided into several separate rooms where each stage of production will take place. In accordance with technological processes The floor plan should include the following areas:

defrosting of raw materials;
cutting of raw materials;
actual production;
packaging of finished products;
refrigerated warehouse for storage of products;
container processing;
its drying and storage;
storage of consumables;
storage of packaging and other materials.

Requirements for the premises

There are no special requirements for the location of the workshop, so you can choose it based on the pricing policy of the landlords. But it is desirable that it be located close to the intended sales outlets - this will significantly save on logistics costs. True, there is one requirement - the workshop should be located no closer than 300 meters to residential buildings. Its minimum area is 100 sq. m. The temperature in the room should be 16-20 o C.

Another issue is the requirements for the premises from the licensing authorities. It is best to equip a mini-workshop on the basis of the former canteens, since they have already been built in accordance with SES norms for food production:

In addition, in the workshop, one and a half meters from the floor, the walls should be tiled, and higher up to the ceiling they should be painted with oil paint. Tiles should also be laid on the floor, and bactericidal lamps should be hung on the ceiling or walls.

A fire shield must be located within a radius of five meters from the main equipment. It is necessary to fix a powder and foam fire extinguisher on it.

Briefly about technology

Business largely depends on the quality of the raw materials used. Therefore, it is important to find good suppliers. To begin with, it is recommended to purchase a small trial batch of goods and test it on:

meat dimension;
percentage of marriage;
quality.

Raw materials sorted by type are purchased in plastic boxes, accompanied by all necessary documentation signed by the director of the supplier company. Be sure to weigh the raw materials upon receipt.

Then the production plan provides for the washing of raw materials. At the same time, a brine is prepared for further processing, which is poured into the injector. After washing, the raw materials are hung on the hooks of a special smoking frame, which is placed in the smoking chamber.

The smoking itself is carried out using beech or juniper chips - about 1.5 kg per 100 kg of meat. Upon completion of smoking, the finished product is packed and sent to the refrigerator, to the warehouse or for sale.

The main equipment of the smoke shop

First of all, the mini-production business plan should provide for the purchase of a smoking chamber. As a rule, small-scale production starts with the production of 250-300 kg per day, gradually expanding to 8-10 tons. In the latter case, a production line is purchased, consisting of several installations. There are many manufacturers on the market in various price categories, so you can choose equipment for any budget.

When calculating production, one should be guided by the fact that a small-capacity equipment of 100 kg of meat smokes for at least one and a half hours. Such smokehouses weigh up to 120 kg and consume 0.6 kW / h. Please note that the electrical network in the room must be industrial.

In general, the production business plan should provide for the purchase of such equipment:

Additional equipment and materials

Be sure to include in the business plan the purchase of additional equipment:

washing baths for each type of raw material;
defrosting racks;
cutting table;
brine containers;
stainless steel meat hooks;
knives;
vacuum packaging equipment;
shoes and aprons for the staff for the daily shift.

Smoking occurs due to smoke, the source of which, as already mentioned, is wood chips. Its optimal consumption is 1 m3/hour.

Enterprise employees

It is believed that smoking business can be implemented in the format family business. Therefore, for a year or two, a regular plan can not be formed by involving family members in the work. For the workshop, two or three workers are enough, who will be directly involved in production. You will also need an accountant, who can be taken not on staff, but contact him at reporting periods. Also, one person should be engaged in the search for suppliers and distribution channels for products. It can also perform the functions of delivering raw materials and goods.

The financial side of the issue

The cost plan will primarily consist of renting premises for production. The amount of rent depends on the city and its area. On average, you have to pay at least 300 rubles per square meter. About another 10 thousand rubles. it is necessary to allocate for renting a car, but the final price also depends on the brand and the level of its depreciation.

A significant item of expenditure, which includes financial plan- Procurement of equipment. You can save money by buying used units. It will cost about 300 thousand rubles. Another 200 thousand will be spent on the purchase of raw materials, utilities, Supplies.

According to specialists' calculations, the daily income plan for the smoking shop will be about 115% of the cost of purchased raw materials. But in order to reach a good income, it is important to establish distribution channels for products. Most often, goods are sold in small shops cities and wholesale food depots.

It is worth paying attention to the establishments Catering. Their menu often contains dishes of smoked meat and fish, or the product itself, as an independent dish.

Opening of a smoke shop profitable business, which has a high profitability, from about 50%. The advantage of a business is the ability to start a new business with a relatively small investment.

Assortment of mini-smoking shop

The purpose of the smoking shop is to make a profit for the enterprise from the production of high-quality hot-smoked meat. The planned assortment includes smoked poultry meat: chicken carcasses and separate parts. Products are distinguished by taste and low calorie content. In the future, it is planned to expand the range by making smoked meats from pork and fish, to open a cold-smoking shop. This will expand the sales market, and increase the demand for products.

Competitor analysis

First you need to decide organizational matters and study the activities of competitors and the characteristics of the regional market. Large enterprises and small workshops engaged in the production of smoked products should be taken into account. The analysis examines the range, quality and price of competitors' products. It is necessary to offer the consumer products perfect quality at a lower cost. The advantage of a small mini-workshop: opening will require less financial investment in the purchase of equipment and a minimum staff.

Choosing a room for a smokehouse

It is more profitable to rent a suitable room for a mini-workshop. It has certain requirements:

The workshop can be located at least 300 m from harmful environmental industrial enterprises and residential areas.
It is necessary to equip: sewerage, water supply, heating, air conditioning, ventilation, smoke traps and container washing systems.
The rooms should have bactericidal lamps, and the floor and walls should be tiled 1.5 meters high, and painted with oil paint above.
The fire safety shield must be located within a radius of 5 m from the location of the camera. Powder and foam fire extinguishers are required.
Availability of signed washing baths: for poultry meat and for washing equipment.

Mandatory production requirements: work clothes of staff are changed daily, and knives must be in sheaths.

Smokehouse personnel

The CEO manages the staff. manager or Commercial Director engaged in the supply, marketing and transportation of products, as well as pricing policy enterprises. Accountant takes care of taxes statistical reports and analysis financial condition. For processing products, you need to hire 2-3 workers.

Purchase of equipment for a smokehouse

To open a smoking shop, it is necessary to purchase equipment:

Profitability of the enterprise

Production costs are associated with the purchase of raw materials and equipment, with the payment of rent for office and production premises and car rental. The amount of costs depends on the condition of the rented premises, equipment and the degree of depreciation of the car. The self-sufficiency of a mini-smoking workshop is about 5 years, which is considered an excellent indicator for starting a new business.

Video - production of smoked products

On smoking meat, fish really create profitable business. But in addition to studying the technology for the production of such products, establishing a sales market, it is important to purchase high-quality equipment.

Features of production technology and sales market

Meat is meat products, which was made from fresh meat (pork, lamb, beef), subjected to heat treatment, salting. It has a high nutritional value. 100 g contains 260-630 kcal, smoked fish meats are less high-calorie - about 200 kcal. Depending on the method heat treatment, smoked meats are divided into baked, fried, raw smoked, boiled, smoked-boiled. The variety of products depends on the nutritional and taste value, and based on the part of the carcass used, the raw materials and the method of processing, it is served in different forms (hams, rolls).

The technology of smoking meat and fish consists in a special treatment, during which water is partially removed from the base raw materials and the amount of nutrients increases. This requires special equipment. The mechanism of the process consists of 2 phases: sedimentation of smoke substances on the surface of meat or fish, their transfer from it (penetration of smoke substances to a certain depth). The speed and duration of the first stage directly depends on the smoking temperature, the properties and texture of the product, the level of moisture content, the degree of grinding. In cooked and unground meat products, the rate of internal transfer of smoke substances is much higher than in those that have been ground and not heated.

Advice: intestinal sausage casings are 20-25% more permeable to smoke substances than artificial ones.

The main consumers of smoked products are both residents of various settlements, microdistricts, and public catering establishments. To increase the profitability of this small business, it is important to think over the marketing line and pay attention to advertising your product, the quality of equipment. When setting the price, it is necessary to take into account financial possibilities target audience based on the average income level in the region. The rest of this process is based on market prices and product costing.

Mandatory conditions that ensure product quality (relevant even for small businesses):

full compliance with sanitary and veterinary standards;
meat should come immediately from the slaughterhouse in the presence of veterinary accompanying documents;
performance hygiene requirements during production, storage, packaging, sale and transportation;
use for smoking chilled, but not frozen meat;
using food additives you must have a certificate of conformity;
usage modern equipment for achievement High Quality products.

Even with a small start-up capital you can create a profitable business, for example, organize. AT last years rises. With the proper approach, it reaches 45-55%.

Equipment for smoking meat and fish

For the operation of the smokehouse, you will need about 150 m² of space, at home there will be enough space and a smaller one. To organize a high-quality process of smoking meat, fish, you need to purchase professional equipment. Basic elements:

electric smokehouse (costs about 10-15 thousand rubles; an alternative is a smokehouse, for example, UKU-1M);
refrigeration unit or refrigerator;
set of utensils (dishes, knives, cutting boards);
curing containers (35 thousand rubles);
scales;
a rack for defrosting raw materials (3 thousand rubles);
cutting table;
smoking stands (8 thousand rubles);
returnable packaging (1 tray per 10 kg costs about 200 rubles).

You may need to buy a car to transport products. You also need to take into account the additional costs for the purchase of materials for smoking (wood chips, bars, special liquid). It is important to remember that the quality of the product also depends on the quality of the smoke.

Before buying equipment, it is worthwhile to realistically assess your production capabilities, the chances of obtaining all permits and think over the sales market. It is important to understand what will be profitable to trade and in what volume. If there are several strong competitors, low demand for products or lack of access to quality raw materials, it hardly makes sense to start a business. This aspect is very important even when starting your own business on a small scale. can bring significant income to its owner, taking into account the above factors.

Experts note that the market for smoked meats is oversaturated. Known trade marks can maintain their profitability through the established brand, which is often at least 75% of the price. Therefore, for a novice entrepreneur, there are more chances of success when choosing the production of smoked fish. In this area, there are much more chances for success in the competition. To achieve self-sufficiency and to compensate for monthly investments, it is necessary to supply products to at least 8 outlets. Under favorable business conditions, a small business can pay off in six months.

Working for the "uncle", it occurred to everyone at least once in their life to discover own business. If you want to have a small, but your own business, you can take a closer look at the opening of a private smokehouse. Smoking for sale is beneficial for those who live in a private house, have access to direct suppliers of raw materials or are engaged in livestock. It is not necessary to open a large workshop for smoking meat and fish, it can be a small private enterprise where products can be produced without the involvement of hired labor.

With proper business management, a small smokehouse will allow you to gain enough experience to expand production and become a competitor to more big producers. Such a business is considered highly profitable, convenient because at first it does not require large investments and can be located at your home. For this, a garage, a small outbuilding, or even one room is enough.

Recently, those wishing to open their own smokehouse are increasing every day, but even taking into account the high competition, the business is profitable. Except monthly stable income, which will allow you to support your family, on your table every day there will always be home-cooked meat delicacies. This is what attracts many, but as in any business, it has its own nuances and subtleties.

If you are a pro in this matter, you can safely enter the market with your products. Beginners can start by renting a smokehouse. Although it will not be possible to earn a lot, it will be a good practice. Install symbolic hourly pay, but your relatives, colleagues, neighbors can become customers.

Hot or cold smoking: which is more profitable

The smoking process involves heat treatment hot smoke, while the product changes its taste and is stored much longer. Depending on the temperature regime Distinguish hot or cold smoking. The name speaks for itself. With hot smoking, the temperature inside the smokehouse ranges from 55 to 120 degrees, depending on the product, and with cold smoking, the temperature does not exceed 35 degrees.

This is not the only difference, in the cold way you will have to smoke for several days, and in the hot way a few hours are enough. In this case, it is necessary to take into account the difference in storage periods. The shelf life of hot smoked products is from 1 to 3 weeks, cold smoked products are several times longer. There is a buyer for any smoked delicacy, but hot smoking technology is considered simpler. Since it has a short shelf life, it is better to smoke in small batches and preferably on order.

First steps towards success

Any business undertaking should begin with the collection of information, i.e. market analysis. From the very beginning, you can not take into account large manufacturers, since they are not the main competitors. And there will definitely be small entrepreneurs who are engaged in similar activities. Having carefully studied the prices and assortment, we can conclude which smoked meats are in demand. Buying a trial batch will help you discover possible flaws in your opponent's product. Try to avoid them.

For a business to be successful, every step must be carefully considered. When you want hopes not to be replaced by quick disappointment, they make up a kind of business plan. Let it be just a small family business, planning will allow you to estimate approximate expenses and compare them with future income in order to understand how profitable it will be for you.

Opening a smokehouse includes several stages:

work space equipment;
purchase of the necessary equipment;
registration of IP and registration of permits;
purchase of raw materials;
assortment development;
production and sale of products.

At first, while your business is in the stage of a kind of testing, you can do without registration, selling products on your own on the market or to friends. When you're ready to take it to the next level, you'll need to register as self employed. This will make it possible to supply smoked products to retail outlets and cafes.

When you are ready to expand your production to the size of a smokehouse, you can start looking for suitable premises. Building a new building is quite troublesome, long and expensive. The smoking shop can be placed in the building of the former canteen, in Soviet times there were quite a lot of them. If there is a former canteen in your area that is empty, you can safely negotiate with the owner.

Workplace equipment

It will be difficult to organize your business in an apartment, but if there is an empty garage, its area will completely allow one or two electric smokehouses to be placed there. If you live in a private house, then you can easily organize production at home. Modern smoking installations are easy to install and do not have bulky dimensions, for example, in a room of about 40 sq.m. It is possible to place four smoking installations. From the very beginning, one mini-smoker will be enough.

Modern installations run on gas, wood and electricity. Smokers, most suitable for small production volumes, are powered by electricity. First of all, you need to make sure that the electrical wiring is not dilapidated and matches the power that the mini-smoker consumes. Additional communications are not required, you just need to equip the working room with a good ventilation system. In addition to the smoking plant itself, you will need a freezer for storing raw materials and finished products, a cutting table, scales, and brine containers.

To cut costs on related equipment, you can try to find a refrigerator and other used equipment. On the contrary, it is not worth saving on the purchase of a smokehouse, it is better to take completely new equipment, it is possible from a domestic manufacturer.

Choosing a smokehouse: the main nuances

On sale there are smokehouses that run on gas, electricity and coal. The external design does not differ much, but for mini-production, electric smokehouses are the most suitable, as the most economical and easy to install. Their capacity can vary from 5 to 100 kg. It is necessary to select installations made of stainless steel, of the middle price segment, with a load of 50 to 100 kg. Maximum term operation of such installations is 15 years.

The most suitable for the production of smoked products at home are combined installations with an auto-smoke generator. Their advantage is that both hot and cold smoking are available. Thanks to the built-in generator, the chips needed to produce smoke are automatically replaced. To obtain smoke, ready-made briquettes with pressed chips are used. Thus, the smokehouse is able to work up to 8 hours. The price of such an installation, depending on the manufacturer, can reach 150,00 rubles.

You can save on buying a smokehouse by contacting craftsmen. In this case, of course, there is a great risk of getting defective goods. If you are confident in the abilities and skill of the master, it is possible to get necessary materials and drawings, you can take a chance. Thus, you will not only significantly save on the purchase, but in the future you can contact this person if a replacement of one or another part is required.

It remains only to summarize the criteria that should be followed when buying equipment:

Registration of permits

At the very beginning, it is enough to be in a semi-legal position, you can produce products in small batches and sell them on the markets. Sooner or later, this will not seem enough, so you will have to obtain the appropriate permissions. First of all, you need to register as an individual entrepreneur; when choosing a tax payment system, it is better to choose a simplified taxation system. Firstly, the registration procedure takes more than short time; secondly, individual entrepreneurs are exempt from part of taxes.

Since the production is related to food, there must be a permit from the SES, Rosprirodnadzor, Rostekhnadzor and the fire service. For all supplied raw materials, require quality certificates and make sure that the finished product also undergoes the appropriate checks. This is necessary in order to be able to deliver products to supermarkets, restaurants or wholesalers.

Sales opportunities

The competition in this niche is high, therefore, in order to take a worthy place in it, your products must always be fresh and of high quality. In order for the products to be well demanded, it is necessary to adapt to the end consumer. Start small, the most hot commodity and strive to expand. The more variety you have, the more possibilities for sale.

From the very beginning, do not expect to compete with large manufacturers, start from the smallest. Until sales points are established, it is better to manage with minimal production volumes. You will have to sell the products yourself, for example, take them to the markets, organize outreach sales, try to distribute some of the products via the Internet. To get to know about you, place an ad on free boards ads, additionally advertise your products in social networks. Focus on the fact that smoked meats are made from natural village meat, lard according to your individual recipes. Several regular customers will definitely appear, and already they will make free advertising using the word of mouth method, without knowing it.

Over time, to increase sales, you can open several outlets and hire distributors. The organization of outlets will require additional costs: rent of refrigerating chambers, salaries to implementers. Over time, they will definitely pay off, be sure to expand the points of sale. Not standing still is one of the laws of a successful business.

Over time, you can open a small shop selling your products on your personal site. You will not only save on rent, but also reduce the cost of transporting finished products.

What is the approximate income and payback period of the business

There is no ready-made formula by which the estimated income can be calculated. For clarity, the approximate profit can be calculated using the example of smoked mackerel, which uses good demand. Wholesale price fresh mackerel fluctuates around 140 rubles per kg, finished products can be sold at a retail price of 300 rubles per kg. In this case, it is necessary to take into account weight losses, they will amount to 15-30%, depending on the temperature regime.

If you smoke fish at a temperature of 55-60 degrees, with 50 kg of fresh fish you get about 40 kg of smoked fish. The total amount from sales of the entire batch is 12,000 rubles. From this amount, it will be necessary to deduct 7,000 rubles spent on the purchase of raw materials. With hot smoking, several hours are enough to get the finished product. This means that it is possible to set up daily production, subject to rapid implementation. If you make a daily bookmark of 50 kg, 150,000 profits come out per month. We subtract expenses from this amount: tax, rent of a trading place, payment for electricity, expenses for gasoline, and so on. In the end, about 100,000 net profits are obtained. Similarly, you can calculate the profit from other types of smoked products.

If you work with such volumes, it turns out that in 2-3 months the electrical installation fully pays off. In practice, it will take several months to achieve such volumes. Thus, it turns out that after 6-8 months of reasonable business management, the costs will fully pay off and the business will generate net income.

Pros and cons of a home smokehouse as a business

So that you can finally make the right decision, it remains only to summarize the advantages and disadvantages of this type of business. Among the obvious advantages are:

Independence. You work for yourself, plan your work schedule as you like.
Simplicity. To master smoking on a modern smoking installation, super-complex skills and training are not required.
Compactness. Modern smokers do not take up much space.
Work at home. Production can be located in your home, which is very convenient.
Fixed income. Given that average salary is approximately 35,000-45,000 rubles, the income from a mini-smokehouse can be several times higher than the monthly average income.
High profitability. In just six months, the costs will fully pay off.
Possibility of expansion. You can always, if necessary, buy an additional electric smokehouse and thereby increase the volume of products.

However, there are obvious disadvantages that can scare away. These include:

Financial risks. Any business that requires even minimal financial injections can go bankrupt. Be prepared for this and, if possible, calculate everything.
Getting permissions. To be able to sell large parties, it is necessary to legalize, which is associated with obtaining permits from government agencies.
Time limitation. Each batch must be sold as quickly as possible. Good taste qualities are preserved during the first three days. With each subsequent day, a natural shrinkage of products occurs, and after two weeks it can be considered illiquid.
Supplier selection. Through intermediaries, raw materials will be too expensive, so you need to go to a direct seller. In addition, purchased meat, lard and fish must have mandatory quality certificates.

Always leave part of the profit to expand your business, sooner or later you will have to think about it.

The need for fresh tasty smoked hams, fish and chicken among the population will be constant. A carefully thought-out assortment will be the key to your success, if you still want to open a mini-smoker at home and are ready to face difficulties, start developing a business plan, choosing a smokehouse and studying the assortment of competitors tomorrow. Think over all the risks, weigh all the pros and cons, and you can safely start mastering a new business!

They pay attention to the possibility of inexpensively producing high-quality food products. Smoking meat and fish is one such idea. At first glance, the smoker does not need expensive equipment, and the final product is of high cost. Good data to start. But is everything really so smooth, and will the smokehouse as a business be able to provide sufficient profit for small production? This will be discussed further.

Smoking business

Smoking is a food processing process in which the original product is exposed to the heat of smoking smoke and preserved due to its bactericidal properties. This is a very ancient method of preparing and preserving raw meat.

But modern food industry so perverted the very idea of smoking in pursuit of volumes and cheaper production that what is sold today from supermarket shelves as smoked meat has nothing to do with smoking. Most often it is a meat product - boiled, steamed and treated with liquid smoke. Of course, we are not talking about any benefits and bactericidal properties of such meat. Rather, the opposite.

The disappearance of real smoked meats from the assortment of stores gave a good message to private businesses that are ready to invest in the production of a natural and healthy product. But there are two limiters: at home, you can only produce a small amount of smoked meats, and quite high, therefore, the final cost of the product is much higher than the price of a fake in a supermarket.

At the start of the implementation of the business idea of a small smokehouse, these two features must be taken into account.

The most costly and time-consuming method of making a smoked product is cold smoking. On average, the whole process takes about a week. As a result of hot smoking, the finished product can be obtained in a few days.

Hot smoking differs from cold smoking in the process of preparing raw materials and in the temperature of the smoke. With the cold method, the temperature of the smoke is from 30 ° C to 50 ° C. The processing period is 3-5 days. When hot, the temperature is from 80 ° C to 110 ° C, and the processing time is from several minutes (for small sources) to five hours (for large pieces of meat).

The main difference between the product obtained as a result of cold smoking is more long-term storage, the minimum percentage of liquid, brighter taste.

A small household can organize both hot and cold smokehouses. The choice depends on the entrepreneurial idea and market needs. If a businessman is ready to spend a lot of time, produce a really high-class product, and there is a circle of customers who are willing to pay for this quality, then you should think about a cold smokehouse for a small business. If the business is focused on the market and on the mass buyer, then a hot oil lamp is more suitable.

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Purchase of raw materials and equipment

Private smokehouses as a business operate on both wood smoke and smoke generators. The choice depends on the business model.

If an entrepreneur does not have constant access to firewood, or he does not want to increase the cost of the finished product by buying expensive wood, then a smoke generator can be dispensed with. This device can be purchased from manufacturers, its cost is about 2 thousand rubles, or you can make it yourself.

You can make a smoking chamber yourself or order from those craftsmen who know how to do it.

An industrial smokehouse with a built-in smoke generator and other smoking equipment costs about 500 thousand rubles. Note: subject to certain conditions, an entrepreneur can.

Today, households use equipment to generate electrostatic voltage in the chamber to increase the profitability of the smoker.

Due to the effect of such voltage, the smoking period is reduced several times. So, to obtain cold-smoked products, only 10-12 minutes are enough.

The video shows the use of an electrostatic smoker for a small business:

And one more important point to open your own smokehouse - the purchase of high-quality raw materials: pork, beef, poultry, etc.

Quality final product largely depends on how fresh and properly processed meat was put in the cabinet. Therefore, if an entrepreneur plans to engage in smoking, he must arrange direct supplies from farms where beef cattle and poultry are bred, as well as from fishing farms. The closer suppliers are to him, the better for the business.

Payback of the idea

The initial investment in a business such as a smokehouse in a garage or on a personal plot does not exceed 60 thousand rubles. For this money you can buy necessary equipment, debug it and get trained.

We give approximate calculations for a business plan for a smokehouse. For a week in a garage or in a personal plot, you can organize the processing of 10–20 kg of meat.

The average price of raw meat is about 200 rubles per kilogram. The average cost of smoked products is about 400 rubles per 1 kg. Consequently, having bought and smoked 10 kg of meat in a week, the entrepreneur will spend 2 thousand rubles. But keep in mind that during smoking, the meat loses about 15% of its weight. Consequently, about 8.5 kg of the finished product comes out of 10 kg of raw materials. The income will be 3.5 thousand rubles. Profit - 1.5 thousand rubles. Additional costs - payment for transport, fuel and electricity.

It is obvious that the mini-smoker as small business- well worth the investment. But subject to all necessary conditions: loading high-quality meat, observing technology and refusing to use chemical additives in the form of liquid smoke, etc.

It is useful to read what is necessary. Composition and cost of the line, requirements for the sausage shop.

Everything you need to get set up.

The most popular that can bring good profit start-up entrepreneur

Conclusion

Smokehouse hot and / or cold smoked - profitable idea for small business. Especially when you consider that the start-up costs are relatively low, and the profitability is about 40%. The complexity of this production is that this product does not have very big market sales, and therefore the entrepreneur is unlikely to be able to reach large volumes of production.