▌ Product Description
The Meatech MT-ISH industrial smokehouse integrates drying, smoking, and cooking into a single automated chamber — replacing the three separate process steps that conventional smoked meat production requires with a single programmable cycle that delivers consistent colour, moisture, and internal temperature across every piece in the batch load. Temperature is maintained to ±1 °C throughout the chamber regardless of product position, eliminating the top-to-bottom colour variation that is the most common retail quality reject in smokehouse production.
Five chamber sizes from 50 kg/batch to 1,000 kg/batch cover the range from artisan and supermarket in-house production (MT-ISH-50, MT-ISH-100) through to industrial sausage, ham, and smoked poultry manufacturing (MT-ISH-500, MT-ISH-1000). Electric heating and steam heating options are available for each model, with the steam option suited to facilities with existing steam infrastructure and the electric option preferred where precise low-temperature control is required during the initial drying phase.
Each completed cycle generates an automatic time-temperature log that forms the HACCP process record for the batch — documenting that the internal temperature target was achieved and maintained for the required holding time. This record is required by retail buyer audits and by importing country food safety authorities in most export markets.
▌ Technical Specifications — All Models
Parameter | MT-ISH-50 | MT-ISH-100 | MT-ISH-250 | MT-ISH-500 | MT-ISH-1000 |
Capacity (kg/batch) | 50 | 100 | 250 | 500 | 1,000 |
Chamber Dimensions (mm) | 1,000×1,000×1,650 | 1,200×1,350×1,750 | 1,400×1,850×2,850 | 2,600×1,850×2,850 | 2,600×3,500×2,850 |
Total Power — Electric (kW) | 11 | 15 | 43 | 85 | — |
Total Power — Steam (kW) | 2 | 2 | 7 | 14 | 27 |
High-Pressure Steam (MPa) | 0.2 | 0.9 | 0.3–0.8 | 0.3–0.8 | 0.3–0.8 |
Low-Pressure Steam (MPa) | 0.1 | 0.08 | 0.05–0.1 | 0.05–0.1 | 0.05–0.1 |
Max Temp — High Pressure (°C) | 120 | 120 | 120 | 120 | 120 |
Max Temp — Low Pressure (°C) | 100 | 100 | 100 | 100 | 100 |
Trolley Size (mm) | 700×680×910 | 850×750×920 | 1,020×1,040×1,800 | 1,020×1,040×1,800 | 1,020×1,040×1,800 |
Machine Weight (kg) | 400 | 580 | 1,120 | 2,100 | 4,000 |
Temperature Uniformity | ±1 °C throughout chamber load |
|
Control System | PLC + touchscreen, multi-stage programmable cycle, auto time-temp logging |
|
▌ Solution Applications — Line Position
Meatech Solution | Role in Line |
Smoked & Cooked Meat Line | Core thermal processing stage. Receives cured and stuffed sausage or cured ham from the drying oven pre-drying stage and executes the complete drying-smoking-cooking sequence in a single automated program. The automatic time-temp log forms the HACCP batch record. |
Sausage Production Line | Terminal cooking and colour development stage for smoked sausage products. Follows the tying machine stage and delivers finished sausage ready for cooling and packaging. |
Meat Jerky Line | Used as the baking/cooking stage for certain jerky product specifications requiring smoke flavour. The drying oven handles moisture reduction; the smokehouse adds smoke colour and flavour in a final short cycle. |
▌ FAQ
Q: How is the ±1 °C temperature uniformity achieved across the full chamber load?
A: Three-dimensional hot air circulation fans draw conditioned air through the chamber from multiple directions simultaneously, creating a vortex airflow pattern that eliminates the temperature dead zones found in single-fan smokehouse designs. Air velocity and circulation pattern are engineered to ensure the coldest point of the loaded chamber — typically the geometric centre of the largest product piece — is within 1 °C of the setpoint temperature at all times during the cooking phase.
Q: What is the difference between electric and steam heating, and which should I choose?
A: Electric heating offers more precise temperature control at low temperatures (40–80 °C) — important during the initial drying phase before smoking — and requires no steam infrastructure. Steam heating has lower running cost at scale and faster temperature ramp rates, making it preferred for high-volume operations (MT-ISH-500, MT-ISH-1000) where the facility already has a boiler. For new installations without existing steam, electric heating is recommended for smaller models (MT-ISH-50 to MT-ISH-250).
Q: What HACCP documentation does the smokehouse generate?
A: At the end of each cycle, the PLC automatically records and prints the complete time-temperature profile — including setpoint vs actual temperature at each programme stage, total cycle time, operator ID, and batch number. This record meets the process documentation requirements of HACCP, BRC, IFS, and SQF food safety management systems, and is accepted by EU, GCC, and Southeast Asian importing country food safety authorities for cooked meat products.
