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Catégorie du produit : Smokehouses
Smokehouses
Smoke, heat and humidity in the right sequence turn raw pork into bacon, fish into a delicacy and sausages into frankfurters, and the smokehouse is where that sequence happens. Modern cabinets control temperature, humidity and smoke density through programmed cycles, delivering repeatable colour, weight loss and food safety kill steps. Sizes run from single trolley units for artisan producers to multi trolley industrial systems. Machinery Masters lists smokehouses from verified sellers in new and used condition, with direct enquiries to the owner and finance on qualifying listings.
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Smoking Rack
8
Annonces en ligne
5
Marques de confiance
100 %
Vendeurs vérifiés
24/7
Place de marché mondiale
Smokehouse Product Types
Smokehouse listings differ mainly by capacity, smoke generation method and whether they cook as well as smoke. The main variants are set out below.
Single trolley smoke and cook cabinets
One trolley universal cabinets smoke, cook, dry and often shower chill in a single chamber. They suit butchers and small producers making bacon, fish and small goods in batches.
Multi trolley industrial smokehouses
Two to eight trolley systems process bulk loads with airflow engineered for even colour across every rack. Zone monitoring keeps core temperature records for due diligence.
Cold smoking systems
Cold smoke generators and chambers hold product below around 30 degrees Celsius for smoked salmon, charcuterie and cheese. Smoke conditioning removes heat and impurities before the chamber.
Smoke generators
Woodchip smoulder, friction and liquid smoke atomising generators supply the smoke itself. Generator type shapes flavour profile, running cost and cleaning workload.
Climate and maturing chambers
Fermentation and drying chambers control temperature and humidity for salami and air dried products. Staged programmes take product from green to shelf stable under supervision.
Brands on Machinery Masters
The manufacturers featured here build smoking, cooking and cooling chambers for meat and fish. Their systems hold repeatable time, temperature and humidity profiles across a batch. Every name below comes from the Smokehouses listings currently available on Machinery Masters, so the strip is rarely the same twice.
Dernières annonces : Smokehouses
Pourquoi choisir Machinery Masters
Uniquement des vendeurs vérifiés
Chaque vendeur est vérifié avant la mise en ligne de la moindre annonce. Machinery Masters contrôle également l'exactitude des annonces, afin que les acheteurs puissent investir en toute confiance dans des machines de grande valeur.
Portée mondiale
Les annonces proviennent de vendeurs de toute l'Europe, d'Amérique du Nord et d'ailleurs. Cette portée élargit le choix au-delà de tout réseau régional de revendeurs, et c'est souvent le seul moyen de trouver des modèles qui ne sont plus fabriqués en bon état.
Options de financement flexibles
Les annonces éligibles bénéficient d'un financement par l'intermédiaire de partenaires. Les conditions sont affichées directement sur les pages produit concernées, ce qui permet d'étaler le coût au lieu d'épuiser votre fonds de roulement en une seule fois.
Contact direct avec le vendeur
Aucun intermédiaire entre l'acheteur et le vendeur. Renseignez-vous sur l'historique d'entretien, organisez des inspections et négociez directement avec la personne qui connaît réellement la machine.
Applications and Uses
Smokehouses serve any producer adding smoke flavour or needing controlled cook cycles. Four regular settings for this equipment follow.
Bacon and gammon production
Smoke and cook cabinets finish cured pork with controlled colour and weight loss. Programmed cycles make every batch repeatable to specification.
Smoked fish processing
Cold smoking preserves texture in salmon while hot smoking cooks mackerel and trout through. Humidity control prevents case hardening during drying stages.
Continental sausage manufacture
Frankfurters and krakauer pass through drying, smoking and steam cooking in one programmed run. Core temperature logging evidences the lethality step.
Charcuterie and salami maturing
Climate chambers ferment and dry salami over days or weeks under tight humidity control. Stable conditions decide whether the product dries evenly or spoils.
Benefits from Machinery Masters
Few machines shape a product range as much as the smokehouse, so it pays to see the whole market before choosing one.
01
Single trolley cabinets to industrial smoke lines
Artisan units and multi trolley smokehouses list in the same meat and poultry processing category, with generator types and trolley counts stated. Producers stepping up capacity can find the exact intermediate size.
02
Oven grade build, used cabinet prices
Smokehouses are built like ovens and age accordingly, so a sound used chamber with working controls sells well below new. The gap often funds the flue and installation work anyway.
03
Smoke schedules straight from the source
Buying direct means asking the person who ran the product about cycle programmes, smoke generator condition and cleaning regime. Where a listing qualifies, finance can spread the cost of bigger systems.
Frequently Asked Questions sur Smokehouses
Most cabinets need three phase power, a water supply for humidity and shower cooling, drainage, and a flue or extraction route for smoke discharge. Gas heated models add a gas connection and appropriate ventilation. Check your local authority's position on smoke emissions early, since abatement requirements can influence which generator type you should buy.
Woodchip smoulder generators give traditional flavour with moderate cleaning demands and are the most common choice. Friction generators produce smoke on demand with fast response, suiting frequent short cycles. Liquid smoke atomisation is the cleanest to run and simplifies emissions compliance, though purists debate the flavour, so match the method to your product positioning and cleaning capacity.
Inspect the chamber for corrosion at floor level and around door seals, since chamber integrity is expensive to restore. Test the controller through a full programme, confirm temperature and humidity sensors read accurately, and examine the smoke generator for burn damage. Ask for the machine to be run hot during your visit, because heating performance and door sealing only reveal themselves at temperature.
It varies enormously with product, from around two to four hours for a hot smoked frankfurter programme to eight or more hours for heavier bacon runs, and days or weeks in maturing chambers. Cycle time and trolley capacity together define your daily output, so calculate backwards from weekly production targets when sizing. Buying one size larger than today's need is usually cheaper than replacing the cabinet in three years.
Yes, listings across the range appear together on Machinery Masters, so a producer can weigh a refurbished single trolley cabinet against a larger used system or a new machine in one view. Each listing carries seller contact, so you can gather cycle capability and condition details directly and build a genuine comparison. Financing options on qualifying listings widen what is affordable within a given budget.