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  • Cold smoking smokehouse
  • Cold smoking smokehouse
  • Cold smoking smokehouse
  • Cold smoking smokehouse

Cold smoking smokehouse

In meat processing, "cold smoking" in a smokehouse is a specialized technique. It primarily involves smoking meat at temperatures below 30°C for several hours or even days, imparting unique flavors and excellent preservation properties to the meat products.

Product Details:

Its core functions can be summarized as follows:

Slow drying to extend shelf life; promoting ripening for better texture; even coloring for a natural appearance.

●Characteristics:

 

1. Modular Design: Easy Assembly & Container space saving
Modular chamber for easy assembly and container space saving

 

 

2. Heat Insulation & Sanitary Design: Energy-Saving & Hygienic
Chamber walls insulated with polyurethane foam (or rock wool) for heat isolation; small-angle solid trolley ramp ensures safety and minimizes product contamination.

 

 

3. High-Quality Components: Stable & Energy-Efficient Performance
World-famous electrical/pneumatic components ensure stability; special low-speed, high-pressure fan offers high efficiency, low energy consumption and low noise.

 

 

4. Smoking Control: Adjustable Smoke & Safe Operation
External wood chip smoke generator with adjustable smoke volume/density; fire alarm ensures safety, complying with food machinery standards. Optional liquid smoke atomizer, no emission, and easy to maintain.

 

 

5. Precision Temp & Humidity Control: Stable Process
Humidity control valve regulates humidity; Lind Weit drain valve collects condensate, improving steam utilization and temperature uniformity.

 

 

6. Modular CIP cleaning system allows free selection of cleaning positions for efficiency.

 

7. Horizontal airflow, stabilizing temperature and humidity during processing to guarantee consistent product color and flavor.

 

 

8. Intelligent Control: PLC Automatic Operation & Data Management
PLC automatic control allows touch-screen setting of parameters, recipes and programs, with real-time status display, adjustment and recording for efficient operation.

 

 

9. Fault & Power-off Protection: Convenient Maintenance & Continuous Operation
Intelligent fault diagnosis displays faults on the touch screen for easy maintenance; restarts with original data after power outage/fault to reduce production loss.


10. RIBON ranks No. 1 in Smokehouse production capacity and capability in Asia. 
We not only produce, but FOCUS ON it. 
Production capacity: 1000 units per year. 

 

 

Take a look at our assembly workshop of smokehouse:

   

11. Strict Quality Control for Key Components
We implement strict quality control throughout the entire manufacturing process, placing particular emphasis on key components that directly affect product performance and reliability. For these critical parts, we have established comprehensive QC procedures covering incoming material inspection, in-process parameter monitoring, and dimensional accuracy verification. Each batch of key components is subject to stringent testing based on predefined specifications, and only components that meet all criteria are approved for assembly.

 

Quality changes the world,
Innovation brings the future.

Zhejiang Ribon Intelligent Equipment Co., Ltd. was founded in 2003 by Mr. Shi Ming and we specialize in the R&D and manufacturing of meat processing machinery. Suppliers and Company in China.

As a professional enterprise of meat processing smokehouse, vacuum tumblers and cutting and deboning lines in China, we also exported these solutions to the world since the year of 2003.

The technology and solutions have always been optimized and now Ribon's solutions are widely in use across the whole world. And we will constantly develop our systems further, to bring you better technologies and service.

  • CE Certificates
  • CE Certificates
  • CE Certificates
  • Energy Management System Certificate
  • Quality Management System
  • Occupational Health And Safety Management System
  • Environmental Management System

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