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Home / Products / Meat Processing Smokehouse / Lab Smokehouse
  • Lab Smokehouse
  • Lab Smokehouse
  • Lab Smokehouse
  • Lab Smokehouse
  • Lab Smokehouse
  • Lab Smokehouse
  • Lab Smokehouse
  • Lab Smokehouse

Lab Smokehouse

Lab. smokehouse has the functions of drying, smoking, cooking, and baking for ham, sausage，poultry, fishes and other products. It is especially suitable for lab. and restaurants.

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Product Details:

●Characteristics:

◇PLC and touch-screen control system

◇High temperature: 180 °C

◇Fully welding stainless steel construction

◇Equip the highly efficient fan to ensure the consistency of products.

◇Use the internal smoke generator

◇Have a complete automatic clean system.

 

Please click here to see how to operate it

 

RYXY1-M-D

RYXY1-M-DL

Function

Drying, hot smoking cooking and baking

Drying, cooking, baking hot smoking, cold smoking

Smoke

Internal woodchip smoke

Internal woodchip smoke

Control

PLC and touch screen, automatic

PLC and touch screen, automatic

Heating method

Electric heating

Electric heating

Voltage

380V/50Hz/3ph（adjustable as required）

380V/50Hz/3ph（adjustable as required）

Power

12kW

15kW

Temperature

45-180℃

15-180℃

Capacity

25kg

25kg

Related Products

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. Lab Smokehouse 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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Product Knowledge

What is the expected lifespan of the smokehouse, and are there any factors that might affect its longevity?

The expected lifespan of a Lab Smokehouse can vary depending on several factors, including the quality of construction, frequency of use, maintenance practices, and environmental conditions. Generally, a well-maintained smokehouse from a reputable manufacturer can last for many years, often exceeding a decade of service. However, there are factors that can affect its longevity:
Quality of Construction: Smokehouses built with high-quality materials such as stainless steel tend to have longer lifespans compared to those made with cheaper materials. Welded stainless steel construction, as mentioned in the description, is particularly durable and resistant to corrosion.
Maintenance: Regular maintenance is crucial for extending the lifespan of a smokehouse. This includes cleaning after each use, inspecting and replacing worn parts, lubricating moving components, and addressing any issues promptly.
Frequency of Use: Heavy usage can contribute to wear and tear on the smokehouse components, potentially reducing its lifespan. However, proper maintenance can mitigate the effects of frequent use.
Environmental Conditions: Exposure to harsh environmental conditions, such as high humidity or extreme temperatures, can affect the integrity of the smokehouse over time. Indoor environments with controlled temperature and humidity levels are generally more favorable for equipment longevity.
Proper Use: Following manufacturer guidelines for operation and not exceeding recommended capacities or temperature settings can help prevent premature wear and damage to the smokehouse.
Upkeep of Electronic Components: If the Lab Smokehouse is equipped with electronic components such as PLC control systems or touch-screen interfaces, ensuring these are properly maintained and protected from moisture and other environmental factors can contribute to its longevity.

Is the smokehouse compact and lightweight enough to be moved by hand, or does it require heavy machinery for transportation?
The specific weight and size of the Lab Smokehouse would determine whether it can be moved by hand or if heavy machinery is required for transportation. Generally, smokehouses are not typically lightweight due to their sturdy construction and the equipment they contain. They often require heavy machinery such as forklifts or pallet jacks for transportation, especially if they are larger commercial units.
To ascertain whether the smokehouse can be moved by hand or requires heavy machinery, it's essential to consult the product specifications provided by the manufacturer. These specifications would typically include the weight and dimensions of the smokehouse, giving a clear indication of the transportation requirements. Additionally, considering the logistical aspects of moving the smokehouse, such as the distance to be covered and the accessibility of the location, is crucial in determining the most suitable method for transportation.