Protech - 2014 Protech 6-trolley heating/cooling smokehouse

• Smoking and cooking of various meat products, including sausages, ham, and poultry.
• Processing of fish products, such as salmon and mackerel, for flavour and preservation.
• Drying and thermal treatment of specialty food items requiring controlled atmospheric conditions.
• Baking and roasting applications for certain food products where a smoky flavour is desired.
• Pasteurisation and sterilisation of packaged goods within a controlled thermal environment.

Typical capacity

This 6-trolley unit is designed for medium to large-scale production, commonly accommodating several hundred kilograms of product per batch depending on product density and trolley configuration.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with significant amperage for heating and cooling elements.

Heating method

Electric heating is specified for this unit, a common method for precise temperature control in smokehouses.

Cooling functions

Equipped with both smoke cooling and rapid cooling, which are essential for product quality and safety after thermal processing.

Smoke generation

An integrated smoke generator, such as the A220, provides controlled smoke production for flavour and preservation.

Cleaning system

A CIP (Clean-in-Place) system is included, which is standard for efficient and hygienic cleaning without disassembly.

Air circulation

High-volume air circulation, typically up to 20,000 m³/hour for this class, ensures uniform heat and smoke distribution.

Footprint

A 6-trolley unit will require a substantial floor area and considerable height clearance, typically around 1.8m wide by 6.9m long, with a total height including conditioning units around 4.2m.

• What types of products can be processed in this smokehouse?

  This type of smokehouse is versatile and commonly used for a wide range of products including various meats (sausages, ham, poultry), fish, and specialty food items requiring smoking, cooking, drying, or cooling.

• Are trolleys included with the smokehouse?

• What are the power requirements for this equipment?

• How is the smokehouse cleaned?

• What is the purpose of the rapid cooling function?

Used smokehouses are valued for their durability and consistent performance when well-maintained. Buyers typically prioritise even heat distribution, smoke generation capacity, and chamber construction quality. Common strengths include longevity of stainless steel models and reliable temperature control systems. When purchasing secondhand, inspect heating elements, thermostats, and internal surfaces for corrosion or damage. Operators generally report that established brands retain functionality across extended production cycles. Regular maintenance history and documentation of repairs significantly influence buyer confidence in used equipment condition.

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