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YC Mechanism Smoke meat chamber is completely constructed of stainless steel SUS 304 and can be easily cleaned. The standard smoking house, air is circulated 14 times per minute with a specially design circulating fan. A specially designed mixing chamber enables you to combine low temperature and high temperature air, smoke and low pressure steam so that the product in the smokehouse can be perfectly processed.Ensures a uniformly cooked product with constant core temperatures and standardized smoked color.

Cost efficient solution to producing your own smoked meats, sausage, jerky, poultry, wild game or seafood with old-fashioned goodness and aromatic natural smoke flavor.

Meat Smoker Oven Advantages:

     Consistent quality.
     High velocity air flow.
     User friendly PLC interface screen thermostatic.
     Time humidity system.

Meat SmokeHouse ZXL series is built with Swiss ABB electrics, super size man-machine interface and Japan Mitsubishi PLC. With the Japan SMC electric magnetism valves and pneumatics built-in, the Sausage smoking chamber can give a relatively stable and reliable operation. The improved high-temperature system of duel-layer flat rows can guarantee a fast temperature rising to 80℃ within only 15 minutes.

The dual hollow glass doors can make you clearly see the product processing. All real time parameters can be displayed on the screen for your designed presetting. Besides, its specialty and proprietary fumigating structure makes the products having a uniform color.