Commercial Sausage Smoker Machine For Sale | Industrial Smoking Machines

A commercial sausage smoker is a professional-grade machine designed to smoke and cook sausages in large batches while giving them that rich, smoky flavor and perfect texture. These units are essential for butcher shops, delis, restaurants, meat processors, and anyone producing high-quality smoked sausages on a consistent basis.

Technical informations of sausage smoker machine

Model	FL-S30	FL-S50	FL-S100	FL-S150	FL-S200	FL-S250
Capacity(kg)	30	50	100	150	200	250
Steam heating power(kw)	3.0	3.7	3.82	6.12	6.12	7.68
Electric heating(kw)	12.5	15.5	22.5	24.5	25.5	27.25
High pressure(Mpa)	0.4-0.6	0.4-0.6	0.4-0.6	0.4-0.6	0.4-0.6	0.4-0.6
Low pressure(Mpa)	≤0.1	≤0.1	≤0.1	≤0.1	≤0.1	≤0.1
Temperature(℃)	Steam heating≤110     Electric heating≤150
Standard strailer(mm)	670*680*650	700*730*915	816*860*1150	886*880*1250	920*930*1380	1013*1060*1700
Host dimension(mm)	1020*1125*1450	1060*1325*1790	1190*1600*2100	1250*1700*2320	1310*1800*2500	1450*1980*3100
Weight(kg)	320	480	760	870	830	1200

Features of an Industrial Sausage Smoker

• Stainless Steel Construction – Durable, food-grade material for easy cleaning and long service life.
• Digital Control Panel – Adjust temperature, smoke density, humidity, and cooking time with precision.
• Automatic Smoke Generator – Produces consistent smoke from wood chips or sawdust.
• Multi-Function Modes – Hot smoking, cold smoking, roasting, drying, and even baking.
• Uniform Air Circulation – High-performance fans ensure even smoking throughout the chamber.
• Energy Efficiency – Optimized insulation and heating elements reduce power consumption.
• Safety Protections – Overheat sensors and auto-shutdown functions for operator safety.

FAQs About Commercial Sausage Smokers

1. What is the difference between hot and cold smoking?

• Hot smoking cooks and smokes sausages at temperatures between 65–90°C (149–194°F).
• Cold smoking uses lower temperatures (20–30°C / 68–86°F) for flavor without cooking.

2. Can I smoke other products in a sausage smoker?

Yes! Commercial sausage smokers are versatile – they can handle bacon, ham, poultry, ribs, cheese, and even fish.

3. How do I clean and maintain a sausage smoker?

Regularly remove racks and trays for washing, wipe the chamber with food-safe detergents, and clean the smoke generator after every batch.

4. What size sausage smoker should I buy?

Consider your production goals. Small shops may only need a 50–100 kg capacity, while large plants benefit from 500–1,000 kg units.