Smokehouse
Hot or cold smoking in a controlled enclosure, for fish, meat and processed products.
What this machine does
Smoking combines three preserving effects: partial dehydration, deposition of antimicrobial and antioxidant compounds from the smoke, and thermal action in the case of hot smoking. It also brings the sensory qualities the market looks for. The traditional open-hearth smokehouse performs these functions, but without control: variable temperature, exposure of operators to dense smoke, and deposition of undesirable compounds on the product.
A controlled-enclosure smokehouse separates the smoke generator from the treatment chamber, which allows temperature, smoke density and duration to be set independently. That control is not a refinement: it governs product consistency, regulatory compliance and working conditions in the workshop alike. Cold smoking in particular demands strict temperature control, failing which the product is cooked instead of smoked.
See the sector Cereals & FruitAt a glance
- ReferenceCER-FUM
- SectorCereals & Fruit
- PurposeHot or cold smoking in a controlled enclosure, for fish, meat and processed products.
A detailed PDF data sheet will be available in the document centre once produced.
The parts that do the work
Smoking chamber
Enclosure with racks or hooks, with organised smoke circulation to treat the whole load uniformly.
Separate smoke generator
Distinct hearth producing the smoke, whose temperature and density are set independently.
Circulation and extraction
Ventilation distributing the smoke and extraction removing the excess outside.
Temperature control
Monitoring that distinguishes and controls cold smoking from hot smoking.
Technical data and configurations
| Characteristic | Indicative value |
|---|---|
| Batch capacity | according to model and product |
| Modes | cold or hot smoking |
| Fuel | untreated wood or sawdust only |
| Control | temperature and duration |
| Product contact materials | food-grade stainless steel |
| Loading | removable racks or hooks |
| Extraction | exhaust duct to the outside |
| Cleaning | full access to chamber and racks |
These are usual design ranges for this type of machine, intended to guide early thinking. The contractual characteristics of the equipment actually manufactured — throughputs measured at acceptance, absorbed power, real footprint and weight — are established by the SOTIC design office and stated in the technical offer.
Available configurations
- Several capacities according to daily output.
- Version recording the time-temperature pair for traceability.
- Configuration suited to fish, to meat or to mixed products.
Installation requirements
- Ventilated room with an exhaust duct respecting discharge heights and distance from neighbouring openings.
- Upstream preparation area separated from the smoked-product area, to avoid cross-contamination.
- Washable floor with drainage and a water point nearby.
- Dry storage of wood or sawdust, away from the hearth.
Maintenance and safety at the workstation
A machine lasts as long as its maintenance does. The points below appear in the preventive maintenance plan handed over at acceptance and are covered during operator training.
Preventive maintenance
- Regular removal of tar deposits in the chamber and the duct: this is a major fire risk.
- Check the smoke generator and its feed.
- Clean and disinfect the racks after each production run.
- Check door sealing and gasket condition.
Safety
- Fire risk from tar build-up: periodic cleaning is imperative.
- Carbon monoxide: permanent ventilation of the room and never a hearth in a closed space.
- Use untreated wood only, never painted, varnished or reclaimed timber.
Before ordering this machine
Hot smoking cooks the product while smoking it: it is faster and gives a ready-to-eat product, but with limited shelf life. Cold smoking does not cook, preserves texture and allows longer keeping, but demands strict temperature control and impeccable hygiene, since the product stays raw. The choice depends on the product, the market and the downstream cold chain.
Untreated, dry wood or sawdust only, from species recognised for food smoking. Painted, varnished, glued or treated pallet wood releases toxic compounds that deposit on the product. This rule admits no exception, whatever the local availability.
Request a quote: Smokehouse
Tell us the throughput you are aiming for, the material to be processed and the energy available on your site: we come back with a reasoned configuration and a price, rather than a catalogue rate.
- Technical answer: we first check that this machine genuinely matches your need.
- Tailored configuration: size, drive, options and wear parts defined with you.
- Complete pricing: equipment, transport, erection, commissioning and training.
- Next steps: civil works, connections and maintenance where required.
First reply target: 48 working hours.
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