Industrial Meat Smoking Machine
The MSM-001 industrial meat smoking machine combines smoking, steaming, boiling, drying, baking, and cleaning in one programmable unit.
Feature
- MSM-101 Compact — 50 kg/batch: Artisanal delis, restaurant chains. 2.2 kW, 4-6 cycles per shift.
- MSM-001 Standard — 200 kg/batch: Mid-scale meat plants. 4.0 kW. PLC-controlled with 10 recipe slots.
- MSM-201 Industrial — 500 kg/batch: Industrial sausage and bacon factories. 5.5 kW. Excellent insulation and sealing.
- Typical values throughout — configured to your line requirements.
Sample
Sample output from the Industrial Meat Smoking Machine. Ask us for real production photos matched to your exact product and capacity.
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Global CoverageParameters
The MSM-001 industrial meat smoking machine combines smoking, steaming, boiling, drying, baking, and cleaning in one programmable unit. PLC-controlled with auto temperature and time adjustment — delivering uniform color, flavor, and texture across batches of 50-500 kg of sausage, bacon, ham, poultry, or fish.
Model Range
| Model | Capacity | Configuration |
|---|---|---|
| MSM-101 Compact | 50 kg/batch | Artisanal delis, restaurant chains. 2.2 kW, 4-6 cycles per shift. |
| MSM-001 Standard | 200 kg/batch | Mid-scale meat plants. 4.0 kW. PLC-controlled with 10 recipe slots. |
| MSM-201 Industrial | 500 kg/batch | Industrial sausage and bacon factories. 5.5 kW. Excellent insulation and sealing. |
Typical values — each model is configured to your product, cut size, and line speed.
Where It's Used
Sausage, bacon, and jerky producers smoking and cooking products to color and yield targets. For the full range, see the processing hub.
FAQ
Work in batches per shift. The compact cabinet takes 50 kg per batch and runs 4-6 cycles per shift for delis and small plants; the standard takes 200 kg with PLC control and 10 recipe slots; the industrial takes 500 kg per batch for sausage and bacon factories. Your kilograms per day divided by cycle time gives the honest batch size you need.
Hardwood chips and sawdust: beech, oak, hickory, apple, cherry. Avoid softwoods such as pine and spruce entirely, because their resin produces bitter, acrid smoke that ruins the batch. Match wood to the product tradition, beech for classic European sausage, hickory for bacon, fruitwoods for poultry. Wood moisture matters more than brand, so buy from a consistent supplier.
External is standard and cleaner: smoke is generated outside the chamber and piped in, which reduces PAH formation and keeps product under EU residue limits, including the 5 microgram per kilogram benzo(a)pyrene ceiling for smoked meats. The internal smoldering generator is the optional choice where traditional flavor matters more than spec sheets. Most export plants choose external.
Plan 60-180 minutes total: drying for 15-30 minutes around 60°C, smoking 30-90 minutes at 70-80°C, cooking 20-40 minutes at 80-85°C, then browning 5-15 minutes near 90°C. The PLC stores each stage as a recipe and repeats it batch to batch. Realistic shift planning uses cycle time plus loading, not cycle time alone.
Usually not. The unit runs steaming, boiling, roasting, and drying modes alongside smoking, so many plants use it as their multi-function cooking cabinet and free up floor space. Between batches an automatic cleaning cycle with spray nozzles, detergent, and hot water runs about 30 minutes with no manual scrubbing, which is what keeps changeovers short.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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