What is the difference between hot and cold smoking?

Hot smoking cooks the food while imparting smoke flavour, typically at temperatures above 60°C. Cold smoking infuses smoke flavour without cooking, usually at temperatures below 30°C, and requires curing the food beforehand.

What type of smoke producer does this unit typically use?

Units with a separate smoke producer commonly utilise an external generator that burns wood chips or sawdust, feeding the smoke into the main chamber. This allows for better temperature control within the kiln.

Is this unit suitable for continuous commercial operation?

While robust, a used unit's suitability for continuous operation depends on its maintenance history and overall condition. Buyers should verify the specific unit's operational hours and service records with the seller.

What kind of maintenance is typically required for a smoking kiln?

Regular cleaning of the internal chamber, smoke generator, and fat collection trays is essential. Periodic checks of heating elements, fans, and seals are also recommended to ensure efficient operation and hygiene.

Are trolleys and racks usually included with these kilns?

For floor-standing models, an internal trolley with hanging bars or shelves is commonly included to facilitate easy loading, unloading, and movement of products. Buyers should confirm the exact accessories with the seller.

Used Easysmoke Smoking Kiln - Smokers, photo 1

Used Easysmoke Smoking Kiln - Smokers, photo 2

used Equipment

Recently Sold

Verified seller

Easysmoke Smoking Kiln

Name: Easysmoke Smoking Kiln
Brand: Easysmoke
SKU: easysmoke-smoking-kiln-53b0cdc5
Availability: Discontinued

Price: Contact seller for price

Brand NEW Make: Easysmoke Model: 100 Suitable for hot and cold smoking With separate smoke producer Simple control system Floor standing, with trolley All stainless steel 3 heat settings. Ideal for fish and meat.

North East Lincolnshire, United Kingdom

5,929 km away

Model Number

100

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Artisan food production for smoked meats, fish, and cheeses.
Small to medium-scale commercial kitchens and delis requiring in-house smoking capabilities.
Speciality food processors developing smoked products for retail or catering.
Restaurants looking to offer unique smoked items on their menus.

Typical capacity: For this model class, internal volume typically accommodates 50-100 kg of product, depending on item size and hanging configuration.
Power supply: Units of this type commonly operate on a 230V, single-phase electrical supply, though some larger models may require three-phase.
Temperature range: Capable of both hot and cold smoking, typically offering temperatures from ambient for cold smoking up to 100-120°C for hot smoking.
Construction material: As stated, all stainless steel construction is standard for hygiene and durability in food processing environments.
Footprint: Floor-standing units with a trolley typically require a footprint of approximately 1m x 1m, plus space for door opening and access.
Smoke generation: Features a separate smoke producer, commonly using wood chips or sawdust for consistent smoke delivery.
Control system: Simple control systems are typical for this class, often featuring analogue or basic digital controls for temperature and smoke.

Hot smoking cooks the food while imparting smoke flavour, typically at temperatures above 60°C. Cold smoking infuses smoke flavour without cooking, usually at temperatures below 30°C, and requires curing the food beforehand.

Commercial smokers are valued for consistent temperature control and reliable smoke generation across extended cooking cycles. Buyers typically prioritise units with sturdy construction, functional thermostats, and intact seals when purchasing used models. Industry sentiment emphasises the importance of verifying heating elements and smoke production capability before purchase. Durable stainless steel construction and modular design are regarded as desirable features. Regular maintenance history and operational documentation significantly influence buyer confidence in used equipment condition and longevity.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.