500kg H Commercial Electric Fish Cold Meat Smoker Food Smokehouse Equipment Sausage Beef Meat Baked Smoke Ham House Oven for Fish

• Customization: Available
• After-sales Service: Online Support, Video Technical Support
• Warranty: 1 Year
• Model NO.: MTN-SO-23
• Power Source: Electric
• Process: Thermal Processing
• Automatic Grade: Semi-Automatic
• Type: Smoke Oven
• Voltage: 380V
• Customized: Customized
• Name: Meat Smoker Oven
• Material: SS304 Smoker Oven
• Heating Method: Steam Gas Electric Heating
• Suitable for: Pig Beef Sheep Soy,Egg,Meat,Milk,Fish Product
• Smoke Time: 0~15h
• Temperature: 0~200c
• Application: Meat Factory,Meat Shop,Restaurant, Kitchen Ect
• Capacity: 50kg-1000kg/H
• Final Product: Smoked
• Certification: CE
• Transport Package: Standard Export Wooden Crate Packaging
• Specification: Customizable
• Trademark: METHENA
• Origin: China
• HS Code: 8419810000
• Production Capacity: Customizable

Product Description

Product Description

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  Smoke oven is a machine used to make smoked food. It produces smoke by burning wood, sawdust or other smoking materials, allowing the food to absorb a unique smoked flavor and have a preservative effect. It is suitable for smoking meat, fish, cheese and vegetables.

Product Advantages

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1.  Stainless steel material: corrosion-resistant, high-temperature resistant, easy to clean, ensuring durability and hygiene.  
2.  Customizable multi-layer cooking racks or baking trays: cook a large amount of food at the same time, improve the speed and efficiency of serving and adapt to peak demand.  
3.  Digital thermostat: Precisely control temperature and time, easy to operate, and ensure consistent smoking effect.
4.  Automatic feeding system: Continuously provide smoking materials without frequent manual addition, maintaining continuous generation of smoke.  
5.  Adjustable vents: Allows adjustment of smoke flow to meet different smoking needs and control smoke concentration.  
6.  Sealed door design: Prevents smoke leakage and maintains stable internal temperature and smoke concentration.

Product Parameters

Model	MTN-SHM-30	MTN-SHM-50	MTN-SHM-100	MTN-SHM-150
Capacity	30kg/batch	50kg/batch	100kg/batch	150kg/batch
Motor power	1.5kw	1.5kw	2. 2kw	2.2kw
Heating power	6kw	8kw	12kw	18kw
Smoke generator power	3kw	3kw	3kw	3kw
Total power	10.5kw	12.5kw	17.2kw	23.2kw
Trolley size	660*715*900mm	680*730*1050mm	980*980*1100mm	980*980*1500mm
Inner dimension	700*800*950mm	720*820*1150mm	1140*1030*1040mm	1050*1020*1550mm
Total dimension	1540*1035*1690mm	1600*1050*1850mm	2300*1250*1900mm	2300*1300*2250mm
Model	MTN-SHM-200	MTN-SHM-250	MTN-SHM-500	MTN-SHM-1000
Capacity	200kg/batch	250kg/batch	500kg/batch	1000kg/batch
Motor power	3.0kw	3.0kw	4.0kw	8.0kw
Heating power	18kw	24kw	48kw	72kw
Smoke generator power	3.0kw	3.0kw	4.0kw	8.0kw
Total power	24kw	30kw	56kw	88kw
Trolley size	1000*980*1700mm	1000*1030*1900mm	1000*1030*1900mm 2 Trolley	1000*1030*1900mm 4 Trolley
Inner dimension	1050*1020*1750mm	1050*1050*1950mm	2000*1350*1950mm	4350*1350*1950mm
Total dimension	2300*1300*2400mm	2300*1350*2600mm	2350*1900*2600mm	4700*1900*2600mm

Product Structure

Product Details

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Company Information

Q1:

Q: What foods can a smokehouse process?

A: Meats, such as pork, beef, lamb, chicken, duck, and other poultry and livestock meats; seafood, such as fish, shrimp, and shellfish; bean products and nuts, such as dried tofu, bean curd sheets, walnuts, and peanuts.

Q: What are the heating methods for smokehouses?

A: Electric heating offers precise temperature control and is ready to use simply by plugging it in; gas heating provides rapid heating and lower energy costs; steam heating requires a boiler or steam generator for even heating.

Q: What smoke-generating materials can be used in a smokehouse?

A: Fruitwood chips, such as applewood, cherry wood, and peach wood, impart a natural fruity aroma to the food after smoking; sugars, such as granulated sugar and rock sugar, give the food a caramelized color and flavor; teas, such as black tea and green tea, impart a subtle tea aroma to the food.

Q: Does a smokehouse require regular maintenance?

A: Regular maintenance is required. Weekly checks should include inspecting the smoke generator for blockages and the exhaust pipe for grease buildup. Monthly checks should include inspecting the heating elements and seals. Quarterly lubrication should be applied to moving parts such as the circulating fan.

Q: How to clean the smokehouse?

A: After smoking, wait until the oven temperature drops to around 50℃ (not too hot to touch). Remove the food and grill rack. Use warm water and a neutral detergent to dampen a cloth and wipe the inner liner, door, and smoke chamber to remove residual grease. If there are burnt stains on the inner liner, soak a cloth in warm water and cover the stains for 10-15 minutes to soften them, then gently wipe. After cleaning, wipe off any detergent residue with a clean, damp cloth. Allow the oven to air dry before closing the door. Avoid using steel wool or other hard objects to prevent scratching the inner liner coating.

Q: What models of smokehouses are available?

A: Commercial models, with capacities ranging from 50 to 1000 liters. Common mainstream models are 50L, 100L, 200L, and 500L, supporting electric/gas/steam heating.