1. The “Vertical Flow” Technology

Why Your Current Smoked Duck is Bitter

Old-school smokers burn wood too hot. This creates creosote (tar). Your duck tastes like an ashtray, and the color is patchy.

The Siemens S7-1200 Solution:

• Controlled Combustion:The external smoke generator doesn’t just burn wood; it smolders it at a precise temperature.
• The Circulation Fan:We use a high-velocity impeller (2,500 – 7,500 m³/h) that cycles the air 50 times per minute.
• The Result:The smoke penetrates the casing. It doesn’t just sit on the surface. You get that deep, mahogany color on your Bacon without the bitter aftertaste.

Engineer’s Secret:Many factories in Thailand use local mango wood or lychee wood. This is fine, but moisture matters. If your wood chips are >20% moisture, the generator will stall. Our system has an auto-feeder, but for the love of profit, keep your wood chips dry.

2. The “Capacity Trap” (Read Before You Buy)

Competitors list “Capacity: 500kg.”

They are weighing solid blocks of meat stacked like bricks. That is not how you smoke sausage. You need airflow gaps.

Here is the Real World Capacity for Southeast Asian products:

Model	Trolley Count	Real Output (Sausage/Lap Cheong)	Real Output (Smoked Fish/Duck)
SH-500	1 Trolley	350 – 400 kg	250 – 300 kg
SH-1000	2 Trolleys	750 – 800 kg	550 – 600 kg
SH-2000	4 Trolleys	1,500 – 1,600 kg	1,100 – 1,200 kg

The “Profit” Reality:By switching from a manual brick smoker to the SH-1000, your wood chip consumption drops by 40%.Why? Because the system stops generating smoke the second the sensor sees the chamber is full. In a manual kiln, you keep burning wood even when you don’t need to. Over a year, that’s about $4,000 in wood chips saved.

3. Built for the Tropics: Humidity & The “Sweat” Problem

Full SUS304 Construction | Anti-Corrosion

In Jakarta, humidity is 90%. If you buy a cheap smokehouse made of 201 Stainless Steel, the door hinges will rust in 6 months.

• The “Drying” Phase:Before you smoke, you must dry the skin (pellicle). If the sausage is wet, the smoke won’t stick.

• The SH-Series Advantage:It has a dedicated “Drying Step” in the program. It blasts hot, dry air to prep the skin before the smoke generator even turns on. This is critical for crispy Moo Yor
  • The Cleaning System (CIP):Smoking is dirty. Tar builds up.
• The Feature:Built-in rotating spray balls. Connect your hot water line, press “Clean,” and the machine washes itself.
• The Warning:The CIP cleans the walls, but it cannot clean the door seal perfectly. You must wipe the rubber gasket manually every day. If tar hardens there, the door leaks, and your temperature control fails.

⚠️ Maintenance: The “Dirty Truth”

I’m going to be blunt. The #1 reason these machines fail is Laziness.

1. The Smoke Generator Pipe:Tar condenses in the pipe between the generator and the chamber. If you don’t clean this pipe once a week, it clogs. The smoke backs up, and your generator catches fire. Clean the pipe.
2. The Humidity Sensor:This little sensor tells the PLC how moist the air is. If it gets coated in grease, it reads “0% Humidity” and the machine sprays water continuously, ruining your sausages. Clean the sensor tip with alcohol every Friday.
3. The Door Hinges:It’s a heavy door. Grease the hinges. If the door sags by 5mm, the seal breaks, and you lose heat.

❓ FAQ: Questions Factory Owners Ask Me

Q: Can I do Cold Smoking (for Salmon/Ham) with this?A: Yes. The SH-Series has a “Cold Smoke” mode (15-25°C). However, in Southeast Asia, the ambient air is already 30°C+. To cold smoke properly here, you need the optional Compressor Cooling Unit to actively chill the smoke. Without it, you are just “Warm Smoking.”

Q: Is the Siemens PLC hard to program?A: No. We pre-load 50 recipes.

• Recipe 1: Lap Cheong(Dry -> Smoke -> Bake)
• Recipe 2: Smoked Chicken(Cook -> Smoke -> Color)
• You just press the picture of the sausage and hit “Start.”

Q: My factory voltage fluctuates (380V ± 10%). Is that okay?A: The heating elements can handle it, but the Siemens PLC hates voltage spikes. If you are in a rural industrial zone in Vietnam or Indonesia, install a Voltage Stabilizer. It costs $200 and protects a $20,000 machine.

Q: Can I use sawdust instead of wood chips?A: The standard feeder is designed for Wood Chips (3-10mm). Sawdust burns too fast and can flash-ignite. If you have a free supply of sawdust, tell us—we can swap the auger for a “Sawdust Compactor” feeder.——This is the safety standard for 2026