ProSmoker - ProSmoker - 150 ss

Applications & Use Cases

• Smoking various meat products such as sausages, bacon, and hams.
• Processing poultry items including whole chickens, turkeys, and duck breasts.
• Adding smoke flavour to fish and seafood products.
• Curing and drying processes for specialty food items.
• Small to medium-scale production in butcheries, delis, and catering operations.

Typical Specifications

Typical capacity

For this class of equipment, a capacity of around 100-200 kg per batch is commonly found, depending on product type and configuration.

Power supply

Units of this type are often available in single-phase or three-phase configurations; this specific unit is noted as single-phase.

Heating method

Typically electric, with additional elements often included for enhanced performance or as spares.

Construction material

Commonly constructed from stainless steel (SS) for hygiene and durability in food processing environments.

Temperature range

Capable of reaching temperatures suitable for hot and cold smoking, typically up to 180-200°C.

Control system

Often features a manual or semi-automatic control panel for managing temperature, time, and smoke generation.

Footprint

For a 150-class unit, the footprint is typically compact, suitable for smaller production areas, but exact dimensions vary.

Frequently Asked Questions

• What maintenance is typically required for a used smokehouse?

  Regular cleaning of the interior, smoke generator, and filters is essential. Periodic checks of heating elements, fans, and door seals are also recommended to ensure efficient operation.

• Can this type of smokehouse be used for both hot and cold smoking?

• What are the common power requirements for a smokehouse of this size?

• Is a manual important for operating a used smokehouse?

• What should I check when inspecting a used smokehouse?