Industriële vleessmoker: programmeerbare multifunctionele rookkast

The SMH-500 Meat Smoking Machine is a fully enclosed, trolley-in thermal processing unit that integrates drying, smoking, steam cooking, and roasting into a single programmable system. Tailored specifically for sausage makers, bacon processors, deli meat producers, and artisanal smokehouse operations, this machine replaces the need for separate drying ovens, standalone smoke generators, and cooking kettles. A single PLC controller manages complex, multi-stage recipes with up to 20 sequential steps, automatically transitioning through pre-drying, cold smoking, hot smoking, steam cooking, and final showering phases without the need for manual intervention. This ensures total consistency in colour, flavour, and texture across every batch—a level of precision that traditional, manual smokehouse management simply cannot match.

• Verwerkt 300 tot 500 kg product per batch met behulp van twee roll-in rookwagens.
• De geïntegreerde rookgenerator op basis van wrijving produceert zuivere, condensatievrije houtrook met een regelbare dichtheid, variërend van licht goudgeel tot diep mahonie.
• Provides precise control of the internal chamber humidity, ranging from 15% RH (for intensive drying) to 99% RH (for saturated steam cooking).

SMH-500 多功能熏制机规格参数

摩擦烟雾生成：无冷凝物现象的纯净酚类沉积

The quality of the smoke is what fundamentally determines the commercial value of the finished product. Conventional chip-burning smoke generators produce unfiltered combustion gases that are laden with heavy tar, creosote, and particulate ash. These contaminants leave a bitter, sticky residue on the product surfaces and blacken the interior of the chamber within a matter of weeks. The SMH-500 eliminates these issues entirely through its friction-based smoke production technology.

一根硬木原木（如山毛榉、山核桃、樱桃或苹果木）通过气缸压向高速旋转的钢轮。接触点产生的摩擦热使温度达到约 350 至 400 摄氏度，从而使木材中的纤维素发生热分解，转化为一股受控的、呈淡蓝白色的清爽烟雾；这种烟雾富含理想的酚类化合物和羰基褐变剂。由于没有发生明火燃烧，因此不会产生灰烬或焦油，也完全没有内部腔体起火的风险。气缸对原木施加的气压可以进行无级调节，操作员可以根据需求精准控制烟雾密度：无论是让细嫩鱼制品仅带上一层若有若无的轻烟，还是为培根上色时产生浓厚且不透明的烟云，皆能轻松实现。

Multi-Stage Processing Logic

Every product category requires its own specific thermal and atmospheric profile. With the PLC, you can fully customise every processing variable at every single stage.

• Fase 1 — Pré-secagem:Friske pølser eller marineret kød med fugtige overflader indsættes i kammeret. Ved hjælp af varmluft med høj hastighed, holdt på 55 til 65 grader Celsius og en relativ fugtighed på 15 til 25 procent, fordamper overfladefugten hurtigt. Dette danner den afgørende pellicle – en tynd, klistret proteinhinde, som røgens forbindelser efterfølgende kan hæfte sig til. Uden denne hinde vil røgen blot glide af den våde overflade, hvilket resulterer i en ujævn og plettet farvning.
• Fase 2 — Røgsavning (koldrøgning):For products that need a smoky finish without heat-based cooking (such as cold-smoked salmon or fermented salami), the chamber is kept at 20 to 30 degrees Celsius while injecting thick smoke. Depending on the desired intensity, the process can range from as little as 30 minutes for a subtle hint of smoke to several hours for a deep, thorough infusion.
• Fase 3 — Rooken op heet vuur:The temperature in the chamber is gradually raised to between 70 and 85 degrees Celsius whilst smoking continues. This stage simultaneously cooks the outer protein layer, sets the nitrosohemochrome curing colour in nitrite-treated products, and uses thermally enhanced diffusion to drive phenolic compounds deep into the surface of the meat.
• Fase 4 — Stoomgaren:对于完全熟化的产品，加热室会注入饱和蒸汽，使湿度达到 99% RH，温度维持在 78 至 85 摄氏度之间。通过核心温度探头监控产品的内部温度，一旦达到目标温度（禽肉类通常为 72 摄氏度，猪肉类为 68 摄氏度），系统便会自动进入下一阶段。
• 第五阶段 — 冷水澡： An overhead spray bar delivers chilled water directly onto the hot product, rapidly dropping the surface temperature. This thermal shock tightens the collagen casing on sausages, improves skin peel characteristics, and shortcuts the cooling phase for faster trolley turnover.

Airflow engineering within the chamber

To ensure a uniform appearance across all 40 rack tiers, the SMH-500 features symmetrical air and smoke distribution. The unit employs a reversible axial fan mounted within a dedicated air-handling plenum situated above the product zone. Heated, smoke-laden air is drawn through the product racks from one side, passing across every tier before returning through the opposite plenum wall. The fan automatically reverses direction at timed intervals, ensuring that products on the left side receive the exact same exposure as those on the right. This bidirectional circulation eliminates the shadow zones and uneven light-and-dark striping typically found in single-direction airflow smokehouses. Additionally, the fan speed is VFD-controlled from 30 to 100 percent capacity, allowing for gentle air movement during delicate cold-smoking phases and aggressive convection during high-temperature cooking stages.

Integration med produktion af pølser og kødet produkter

De SMH-500 dient als thermische afwerkingsstation voor de voorgaande uithardings- en vormingsprocessen. Ingevulde worsten vanuit de vullijnen, ingepinde en in netwerk verpakte hammen uit de tumbler-afdelingen, en gerookte speklappen uit de pekelbaden worden op gestandaardiseerde rookkarren geladen en rechtstreeks de rookkamer in gerold. Na de verwerking worden de karren naar de vacuümverpakkings- of snijstations gerold. Volledig operationele faciliteitenworstuzijn met de productie van worsten藉由其設計，燻製室被定位為包裝與冷藏前的最後一道增值工序。此外，其軌道系統的尺寸與全球加工肉品業通用的標準歐洲 1000 x 985 mm 燻製架完全相容，能與之無縫銜接。kødforarbejdningsudstyrfra forskellige producenter.

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