Stainless Steel Meat Product Making Machines 4 Layers Outdoor Vertical Type Electric 1kw Meat Smoker

The unit is a stainless steel (201#) vertical electric smoker with 4 shelves. Power: 1000 W, Voltage: 230 V. Temperature range: 30–135 °C. Dimensions: 500 × 355 × 915 mm. Shelf size: 434 × 271 mm. Net weight: 30 kg. Packing size: 620 × 480 × 855 mm; gross weight ~40 kg.

Yes. The smoker is designed for both home and light commercial use (restaurants, hotels, supermarkets). Its four-layer design gives increased capacity suitable for family gatherings or small-scale professional production.

No — not ideal for true cold smoking. The minimum temperature is 30 °C, which is above the range typically required for cold smoking (<30 °C). It is best used for warm and hot smoking.

Capacity depends on item size and spacing. Each shelf is 434 × 271 mm and there are four shelves. This provides a significantly larger cooking area than a single-rack smoker — arrange products without overcrowding to ensure even smoke and heat circulation.

The smoker uses its 1 kW electric heating element. Wood chips, sawdust or pellet-smoke trays are normally placed in the smoker's chip tray or designated chamber to generate smoke. Use food-grade wood chips (hickory, apple, cherry, oak) and follow the manual for the correct tray location and amount.

The product is described as an outdoor vertical type, but it is not fully weatherproof. Do not operate in heavy rain or expose controls to direct water. Use under cover or in a dry, well-ventilated outdoor space. Store indoors when not in use.

Indoor use is not recommended unless you have excellent ventilation and appropriate smoke extraction. For safety and smoke control, operate the unit outdoors or in a commercial kitchen with proper exhaust systems.

Preheat times vary with set temperature, but typically preheat for 15–30 minutes to reach stable temperatures before placing food inside. Use a built-in or separate thermometer to confirm the target temperature is reached.

Guidelines: sausages and small cuts — 60–85 °C for 1–3 hours; larger cuts (brisket, ham) — 90–135 °C for several hours until internal temperature reaches safe levels. Times depend on size, starting temperature, and desired smoky intensity. Always verify doneness with an internal meat thermometer.

Rated power is 1000 W (1 kW). Running at full power for one hour consumes approximately 1 kWh. Actual consumption varies with set temperature, ambient conditions, and heating cycles.

Unplug and cool completely before cleaning. Remove shelves and drip trays; wash with warm soapy water. Wipe interior and exterior stainless steel with a mild detergent and soft cloth. Avoid abrasive cleaners and chloride-containing products that can damage stainless steel 201. Clean the chip tray and drip pan after each use to prevent buildup. Periodically check seals, vents and connections.

Place smoker on a stable, heat-resistant surface away from flammable materials. Do not leave unattended while operating. Keep children and pets away. Use only the rated voltage (230 V). Do not immerse the unit in water. Allow unit to cool before cleaning or moving. Ensure vents are not blocked.

Replacement parts availability varies by supplier. The product lists core components such as motor and heating element; racks and trays are commonly replaceable. Contact the seller or manufacturer for spare parts, additional shelves, drip pans, or chip trays.

Warranty and after-sales terms are set by the seller — check your purchase documentation or contact the supplier. The product ships from Huangpu/Guangzhou; packing size is ~60 × 50 × 100 cm with a gross weight ~40 kg. Supply ability is listed as 1000 pieces per month, but lead time depends on order volume and shipping method.