English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
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Product Description
The TINDO YX-series industrial smokehouse is a compact, programmable smoking, drying, and steaming cabinet for small to mid-scale meat processors — six models covering 30 kg to 250 kg per batch. Dual heating options (steam or electric), uniform air circulation, and automated process control make it the entry-level industrial choice for sausage, bacon, jerky, and smoked poultry production.
Steam heating delivers the classic moist smoking profile (room temperature to 100°C), while electric heating reaches up to 140°C for drying and roasting applications. Process parameters — smoke, dry, and steam cycles — are programmable via PLC, allowing operators to store product-specific recipes and reproduce them batch after batch.
For large-scale production (500-1,000 kg/batch), see our Industrial Smokehouse YX-500/1000 range.
Every YX-series model supports both heating modes. Steam heating (room temperature to 100°C) produces the traditional smoked flavor profile with high moisture retention — ideal for cooked sausage and ham. Electric heating (up to 140°C) suits drying and roasting cycles for jerky and dried meat products. Choose the mode per recipe, or combine both within a single program.
The control system manages smoke, dry, and steam cycles in sequence. Operators program each stage (temperature, time, smoke intensity), store the recipe, and recall it with one keypress for identical batch-to-batch results. No manual temperature watching, no operator-to-operator variation.
A main circulation fan distributes heated air evenly across all trolley levels. Every sausage or bacon rack receives the same temperature profile — eliminating the under-smoked corners and over-dried centers common to basic smoking cabinets.
YX-30 and YX-50 accept both 220V and 380V supplies — critical for small producers in regions with single-phase-only factories. YX-100 through YX-250 are 380V standard. All models ship factory-wired to your specified voltage.
Parameter | YX-30 | YX-50 | YX-100 | YX-150 | YX-200 | YX-250 |
|---|---|---|---|---|---|---|
Capacity | 30 kg/batch | 50 kg/batch | 100 kg/batch | 150 kg/batch | 200 kg/batch | 250 kg/batch |
Voltage | 220V/380V | 220V/380V | 380V | 380V | 380V | 380V |
Heating Mode | Steam + Electric | Steam + Electric | Steam + Electric | Steam + Electric | Steam + Electric | Steam + Electric |
Steam Heating Power | 3.0 kW | 3.7 kW | 3.82 kW | 6.12 kW | 6.12 kW | 6.68 kW |
Electric Heating Power | 12.5 kW | 15.5 kW | 22.5 kW | 24.5 kW | 25.5 kW | 27.5 kW |
Furnace Temperature (Steam) | Ambient-100°C | Ambient-100°C | Ambient-100°C | Ambient-100°C | Ambient-100°C | Ambient-100°C |
Furnace Temperature (Electric) | Ambient-140°C | Ambient-140°C | Ambient-140°C | Ambient-140°C | Ambient-140°C | Ambient-140°C |
Trolley Dimensions | 670×680×650 mm | 700×730×915 mm | 816×860×1150 mm | 866×880×1250 mm | 920×930×1380 mm | 1013×1060×1700 mm |
Machine Dimensions | 1125×1020×1450 mm | 1325×1060×1790 mm | 1620×1150×2100 mm | 1700×1180×2200 mm | 1800×1310×2500 mm | 2060×1450×2900 mm |
Control | PLC, recipe memory | PLC, recipe memory | PLC, recipe memory | PLC, recipe memory | PLC, recipe memory | PLC, recipe memory |
Your Daily Output (1 shift) | Recommended Model | Why |
|---|---|---|
30-80 kg | YX-30 or YX-50 | Small batches, dual voltage, entry-level |
100-200 kg | YX-100 | Mid-range, fits standard workshop |
200-400 kg | YX-150 or YX-200 | Two batches per day, room to grow |
400-600 kg | YX-250 | Maximum single-unit capacity in the compact range |
500-2,000 kg | YX-500/1000 | See large-scale range |
Product | Typical Cycle | Recommended Temperature |
|---|---|---|
Sausages (fresh, cooked) | Smoke 40-60 min + steam 30-60 min | 60-80°C (steam) |
Bacon | Dry 1-2 hr + smoke 3-6 hr | 55-75°C |
Beef jerky | Dry 4-8 hr | 60-80°C (electric) |
Chicken wings / drumsticks | Steam + smoke 30-60 min | 75-85°C |
Fish fillets | Smoke 60-90 min | 60-80°C |
Ham | Steam + smoke 2-4 hr | 70-85°C |
Duck breast / duck neck | Smoke 60-90 min | 70-85°C |
YX-Series (30-250 kg) | YX-500/1000 (500-1,000 kg) | |
|---|---|---|
Batch size | 30-250 kg | 500-1,000 kg |
Door style | Single/double | Double/four-door or channel |
Trolleys | 1 per unit | 2-4 |
Floor space | 1.2-2.1 m long | 2.7-4.7 m long |
Best for | Small plants, artisan producers, restaurants scaling up | Industrial meat factories, high-volume lines |
Power requirement | 12.5-27.5 kW (electric) | 60-119 kW (electric) |
Q: Can the YX-series do both hot smoke and cold smoke?
Hot smoking (60-140°C) is standard. Cold smoking (below 30°C) requires a smoke generator with a cooling stage — specify this option at order time.
Q: What fuel do I need for steam heating?
The steam heating option requires a factory steam supply (boiler). If you don't have a boiler, choose the electric heating option — it requires only a 3-phase electrical connection and performs the same drying and cooking functions.
Q: How long does a typical smoking cycle take?
Hot-smoked sausages: 60-120 minutes. Bacon: 4-8 hours. Jerky: 4-8 hours of drying. The PLC stores your product's exact program, so cycle time is consistent batch to batch.
Q: Is the smoke generated internally?
Yes, an internal smoke generator burns wood chips (hickory, apple, beech, cherry) within the cabinet. No external smokehouse needed. Smoke intensity is adjustable per stage.
Q: Can I smoke different products on the same day?
Yes. Each product has a stored recipe. Changeover between sausage and chicken requires a cleaning cycle, then load the next recipe — typically 20-30 minutes between product types.
Contact our sales team for a quotation with your target batch size and product range.
info@tindotech.com | WhatsApp: +86 185 6009 1508
