Multi-Functional Commercial Meat Smoking Oven for Sausage, Chicken, Fish and Pork

For meat processing factories, butcher shops and sausage production plants, consistent smoking, uniform coloring and stable automatic control are critical to winning orders in the peak season before Christmas. Our commercial meat smoking oven is designed to handle a wide range of food products, including chicken, fish, pork, beef, and sausage. It is a vital downstream machine for your complete sausage production line after clipping.

Main Applications

This multi-functional smoke oven supports diversified food processing tasks. You can use it to smoke and cook sausages, cure pork bacon, smoke whole chicken, smoke fish, and process beef products. Whether you run a small butcher workshop or a medium-sized food factory, this oven can meet your daily thermal processing and smoking requirements.

Key Advantages

1. Large & sufficient capacity We provide multiple models from small to medium size, so you can pick the right batch capacity based on your daily output.

2. Fully functional and diverse It integrates smoking, cooking, drying and coloring functions in one single machine, no need to buy separate equipment.

3. Strong loading-bearing capacity The trolley and rack structure can hold heavy raw meat loads steadily during long-time smoking cycles.

4. Easy to use and operate Operators can quickly learn the workflow, no complicated professional training required.

5. Thickened plates construction The oven body adopts thickened stainless steel plates, improving heat preservation and structural stability.

6. Speed up smoking process Optimized internal air circulation reduces total smoking time and improves production efficiency.

7. Corrosion prevention and rust prevention All food contact parts are made of stainless steel, resistant to water, brine and oil for long service life.

8. More uniform coloring Even hot air circulation inside the chamber ensures consistent color on every batch of sausage and meat products, avoiding partial over-smoking or pale color.

9. Automatic control system Set temperature, time and smoking mode on the control panel automatically, reduce manual operation errors.

Technical Parameters

Two heating options available: electric heating and gas heating. Gas type saves operating cost for factories with stable gas supply; electric models are easier for installation, suitable for workshops without gas pipeline.

How to Choose the Right Smoke Oven Model

• CY-50 electric: Small butcher shop, low daily output, trial production of sausage and smoked chicken.

• CY-60 electric: Medium small factory, regular sausage batch production.

• CY-90 electric: Medium factory, high daily capacity, all electric workshop.

• CY-90 gas: Large batch production, reduce running cost, suitable for stable gas supply.

FAQ

Q1: What food can this smoke oven process?

A: It works for sausage, chicken, fish, pork, beef and other meat products. It can finish drying, cooking and smoking in one machine.

Q2: Electric or gas model, which one should I pick?

A: Electric models are simple to install, no gas pipeline needed. Gas CY-90 consumes less energy for mass continuous production.

Q3: Is the machine easy to clean?

A: Stainless steel structure, smooth inner chamber. You can clean residues after production, which meets food hygiene requirements.

Q4: Can this oven connect with my existing sausage production line?

A: Yes. This smoking oven is the next step after sausage clipping. It can perfectly match your sausage production line including meat dicing, tumbling, mixing, stuffing and clipping machines.

About Us

QDMECH GROUP / CHANDA MACHINE supplies full-set meat processing machinery for global food manufacturers. If you want to know more details or get a factory quotation for this commercial smoke oven, please contact us.