Smoke houses and smoking equipment form a dedicated segment of TINDO's meat processing line — covering the thermal finishing stage that transforms raw and semi-processed meat into shelf-stable, flavor-developed products. Whether you run an artisan charcuterie workshop, a mid-scale sausage plant, or a high-volume industrial meat factory, TINDO supplies programmable smokehouses from 30 kg to 1,000 kg per batch.

Our Smoke House & Smoking Equipment range covers two capacity tiers, each engineered for a specific production scale:

YX-Series Compact Smokehouse (30–250 kg / Batch)

Six models — YX-30, YX-50, YX-100, YX-150, YX-200, YX-250 — for small to mid-scale producers. Dual heating modes (steam to 100°C, electric to 140°C) give you the classic moist-smoke profile for cooked sausage and ham, plus a high-temperature drying mode for jerky and dried meat. PLC control stores product-specific smoke/dry/steam recipes; uniform air circulation eliminates hot spots across all trolley levels. YX-30 and YX-50 accept both 220V and 380V supplies for flexible installation.

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YX-500/1000 Industrial Smokehouse (500–1,000 kg / Batch)

Four configurations — double-door, four-door, and channel (tunnel) type — for industrial meat factories. The YX-1000 delivers up to 119 kW electric heating and handles 1,000 kg per batch across four trolleys. Channel configuration integrates the smokehouse directly into a continuous production line: load at infeed, process, unload at outfeed. PLC data logging supports HACCP batch traceability for export-oriented producers.

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Applications

Smoke houses are used for a wide range of meat and fish products:

Smokehouse Selection Guide

Not sure which smokehouse fits your product and output? Our engineering team reviews your recipe, batch size, and facility constraints to recommend the right machine — contact us for a specification review.