13939063851
13939063851
A closed smokehouse that adds rich smoke flavor, even glossy color and longer shelf life to sausages, bacon, fish and tofu. Six standard models from 30 kg to 250 kg per batch, built for food factories, workshops and central kitchens.
Also called a smokehouse, this unit processes smoked food in bulk inside a closed stainless cabinet. One machine handles smoking, steam cooking, drying, baking and cleaning — adding smoky aroma, an attractive glossy color and a longer shelf life to your products.
It works reliably for meat items such as sausages, hams, dry sausages, roasted chicken and duck, bacon and luncheon meat; for seafood such as smoked fish fillets and smoked shrimp; and for soy products such as smoked dried tofu.
Food-grade 304 stainless steel meets hygiene standards, resists corrosion and wipes clean quickly — built for daily production.
Set separate process programs for each product, and choose multi-language display to match your team's needs.
Smoke material drops onto the smoke tray through a stirrer; a circulating fan drives even smoke into the whole cabinet.
Internal heating tubes with a top circulating fan spread heat evenly, so every rack of food colors the same.
Smoke, dry, steam cook, bake and self-clean in one cabinet — choose the right program to cook thoroughly and kill bacteria.
Precise process control cuts manual work and boosts output — whether you run a big plant or a small workshop.
Six capacities from 30 kg to 250 kg — pick your daily output and we will recommend the matching heating option.
| Model | FL-S30 | FL-S50 | FL-S100 | FL-S150 | FL-S200 | FL-S250 |
|---|---|---|---|---|---|---|
| Capacity (kg) | 30 | 50 | 100 | 150 | 200 | 250 |
| Steam heating power (kW) | 3.0 | 3.7 | 3.82 | 6.12 | 6.12 | 7.68 |
| Electric heating (kW) | 12.5 | 15.5 | 22.5 | 24.5 | 25.5 | 27.25 |
| High pressure (MPa) | 0.4–0.6 | 0.4–0.6 | 0.4–0.6 | 0.4–0.6 | 0.4–0.6 | 0.4–0.6 |
| Low pressure (MPa) | ≤0.1 | ≤0.1 | ≤0.1 | ≤0.1 | ≤0.1 | ≤0.1 |
| Trailer size (mm) | 670×680×650 | 700×730×915 | 816×860×1150 | 886×880×1250 | 920×930×1380 | 1013×1060×1700 |
| Host dimension (mm) | 1020×1125×1450 | 1060×1325×1790 | 1190×1600×2100 | 1250×1700×2320 | 1310×1800×2500 | 1450×1980×3100 |
| Weight (kg) | 320 | 480 | 760 | 870 | 830 | 1200 |
Large, medium and small plants making meat, seafood or soy products at consistent quality.
Specialty producers of smoked bacon or dried tofu — lifting quality and meeting hygiene rules.
Restaurants, specialty eateries and chain central kitchens making signature smoked dishes.
Food-science universities and labs testing smoking processes and new products.
New brands selling smoked bacon online or opening their own smoked-food shop.
Same flavor and glossy color every batch — customers keep coming back.
Cuts manual labor and material waste while raising output per shift.
Meets food standards and kills bacteria inside the cooking process.
From a 30 kg workshop unit to a 250 kg production line.
Stainless build lasts for years, with simple daily cleaning.
Experienced engineers follow industry trends and customer feedback to refine equipment.
Quality materials and thorough testing before every unit leaves the factory.
From model selection and budget fitting to installation guidance after delivery.
Years of supplying businesses worldwide, with ongoing after-sales support.
Tell us your product, daily output and target market — we will recommend the right model and send the factory price within one business day.
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