Protech - Used 2014 Protech 6-trolley heating/cooling smokehouse

Applications & Use Cases

• Smoking and cooking of various meat products such as sausages, ham, and bacon.
• Processing of poultry, including whole chickens and chicken pieces, for flavour and preservation.
• Smoking and drying of fish and seafood products.
• Thermal treatment and drying of specialist vegetarian or vegan food products.
• Curing and cooking of cheese and other dairy items.

Typical Specifications

Typical capacity

For a 6-trolley unit, the capacity typically ranges from 800 kg to 1500 kg, depending on product density and trolley configuration.

Power supply

Units of this class commonly require a 3-phase electrical supply, typically 400V, 50Hz, with power consumption varying based on heating elements and fan motors.

Heating medium

This type of smokehouse commonly uses electric heating, steam, or thermal oil for temperature control.

Cooling method

Integrated cooling systems typically utilise chilled water or a direct refrigeration circuit.

Smoke generation

The included A220 smoke generator suggests an external friction or smouldering smoke system, common for controlled smoke production.

Cleaning system

The CIP 3.1 indicates an automated Clean-In-Place system, typically using water and detergents for internal cleaning.

Footprint

A 6-trolley smokehouse typically requires a significant footprint, often around 3.5m to 5m in length, 2m to 2.5m in width, and 3m to 3.5m in height, excluding external generators or control panels.

Control system

Modern smokehouses commonly feature PLC-based controls with touchscreens for programming and monitoring processing cycles.

Frequently Asked Questions

• What is the typical operating temperature range for a smokehouse of this type?

  Operating temperatures commonly range from ambient for cold smoking, up to 100-120°C for hot smoking and cooking, with some units capable of higher temperatures for specific processes.

• What kind of maintenance is typically required for a used smokehouse?

• Can this unit be used for both hot and cold smoking?

• What are the common considerations for installation?

• Is specialist training required to operate this equipment?

• What are the typical material requirements for the smoke generator?