In terms of foodstuffs “curing” is a means of changing flavor and more importantly preserving the product. Curing of meat or fish can involve salting, and/or smoking.

In another sense “curing” implies a setting, hardening or other finishing process. This may apply to resin or rubberized products where curing is achieved by either warming, treating under ultra violet lighting or changing the nature of natural rubber by a curing or vulcanizing process. Where smoking is used the AAF RotoClone type W is ideal in providing a reliable, self-cleaning exhaust which also scrubs the fumes and smoke. It also provides a proven fire barrier when supplied in FM configuration.