Smoking House ZXL Series

Industrial Smoke House — Professional Smoking, Cooking & Drying Chamber for Meat Products

Smoking House | Multifunctional Equipment for Meat Cooking, Drying and Smoking

Product Introduction

Smoking House is core deep-processing equipment for meat products, integrating drying, cooking and smoking & coloring in one unit. It is widely applied in standardized production of sausage, ham, bacon, smoked chicken, smoked duck, cured meat, prepared meat and pet meat snacks. With whole-process temperature and humidity control inside the sealed chamber together with controllable smoke generation, the machine stabilizes color and smoked flavor of finished goods, unifies batch quality and extends shelf life, matching automatic production lines for small, medium and large meat processing factories.

Core Advantages

1. Multi-functional All-in-one Machine: Flexible switching among drying, cooking, hot smoking and cold smoking processes to satisfy diverse production requirements for various meat products with strong versatility.

2. Intelligent Full-automatic PLC Control: Independently adjustable temperature, humidity and smoking duration; one-click parameter storage ensures consistent color and taste in mass production and reduces manual operation errors.

3. Full 304 Stainless Steel Construction: Made entirely of food-grade 304 stainless steel with seamless inner cavity free of sanitary dead corners, corrosion-resistant and easy to rinse for long-term service under high-temperature & high-humidity workshop conditions.

4. Heat-insulated Sealed Energy-saving Structure: Thickened thermal insulation layer and well-sealed chamber minimize heat loss to cut down electricity and gas consumption and lower production cost.

5. Complete Safety Protection: Equipped with over-temperature protection, automatic smoke exhaust and furnace door safety interlock for automatic shutdown under abnormal conditions to eliminate potential operational risks.

Product Classification

1. Hot Smoke Type Smoke Oven

Functions: High-temperature cooking & ripening, dehydration drying, high-temperature coloring and hot smoking

Working Temperature: Ambient--110℃

Applicable Products: Various sausages, cooked ham, smoked pork ribs, smoked chicken & duck and cooked smoked meat

Features: Fast ripening, even coloring, rich smoked aroma and high output, ideal for mass production of cooked meat.

2. Cold Smoke Type Smoke Oven

Functions: Low-temperature smoking with optional non-high-temperature ripening; flavor penetration solely via low-temperature smoke

Working Temperature: 18℃～28℃

Applicable Products: Air-dried sausage, air-dried ham, air-dried bacon and Western-style dry-cured meat

Features: Preserve original meat fiber and tenderness with slow low-temperature smoking for full flavor penetration, complying with Western dry-cured meat production technology.

Application Scope

Western-style sausage, cooked ham, bacon, smoked chicken, smoked duck, sauced smoked meat, barbecue meat products, air-dried cured meat and pet meat snacks.

Basic Technical Specifications