Smokehouse and Maturing Chamber, 90–270 kg Load

Overview

How it works

Products are hung on racks or trolleys and wheeled into the chamber. The control system runs a programmed sequence of temperature, humidity, airflow and smoke. A single chamber can dry, smoke, cook and mature one batch after another, so one machine can replace several separate rooms. A shower function can cool products after cooking and help with cleaning.

Load range and configuration

The chamber is rated for batches from 90 to 270 kg, with the actual figure depending on product size and on how the racks or trolleys are loaded. Heating can be arranged in different ways, and the smoke generator can be built in or placed separately. Choices such as heating energy, trolley type and control package are specified in the quotation, so the machine matches your products and utilities.

Where it is used

Small and medium meat processors, fish smokers and specialty food producers use this type of chamber. It fits operations that make several product types in small batches and want to change programs easily.

Before ordering

Please plan for the supporting services: energy for heating (electric, gas or steam), smoke exhaust treatment, cooling water or a drain for the shower, and cleaning. These affect the layout and running cost, and we help you define them early.

Choosing a configuration

• Product types and batch size
• Heating energy source
• Smoke generator type and wood chip or sawdust supply
• Rack or trolley type and loading method
• Control level and program memory
• Exhaust and smoke cleaning arrangement

Installation and training

We build and test the chamber in our factory. Our engineers support installation and operator training, and we can supply trolleys, racks and spares.

Smoking, cooking and maturing in one chamber

This single-chamber smokehouse handles 90 to 270 kg per batch, depending on how you load it. One chamber can dry, smoke, mature, cook, bake and shower, so a small plant can make sausages, hams, bacon and fish with one machine. The smoke generator can be built in or standing separate.

Maturing and drying need low temperatures, controlled humidity and more time. Smoking and cooking need higher temperatures and shorter cycles. The load is lower for hanging sticks of sausage than for trays.

Compared with our sausage filler and grinder, which prepare the meat, this machine finishes it. Choose a modular design when you may want to add a second chamber. Smoke exhaust may need a filter or a stack depending on your location.