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Home / Products / Meat Processing Smokehouse / Woodchips Smoke Generator
  • Woodchips Smoke Generator
  • Woodchips Smoke Generator
  • Woodchips Smoke Generator
  • Woodchips Smoke Generator
  • Woodchips Smoke Generator

Woodchips Smoke Generator

Diversified smoke generation system

W type for 1-2 trolley smokehouse

W1 type for 3-8 trolley smokehouse

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Product Details:

●Characteristics:

◇Clean smoke is generated by the woodchip smoldering.

◇Auto electric heating element igniting, no further ignition is required.

◇Adjustable smoke amount to fit different processing recipes.

◇Fire sensor and protection device is adopted.

◇Automatic wood-chip feeding by the feeding motor.

◇It can be controlled by the smokehouse control system, or controlled independently.

◇Fully stainless steel construction, solid and durable.

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. Wood Chips Smoke Generator 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

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Product Knowledge

How easy is it to install the Woodchips Smoke Generator?
The ease of installation for the Woodchips Smoke Generator can vary depending on factors such as the specific model, the layout of your smokehouse, and your level of experience with similar equipment. However, generally speaking, manufacturers of these generators typically aim to design them for relatively straightforward installation. 
Clear Installation Instructions: Manufacturers often provide detailed installation instructions and possibly even videos to guide users through the process step by step.
Modular Design: Many Woodchips Smoke Generators are designed with a modular structure, making it easier to assemble and install individual components.
Standardized Fittings: Compatibility with standard fittings and fixtures can simplify the installation process, reducing the need for custom modifications.
Pre-Drilled Holes: Some models may come with pre-drilled holes or mounting points, which can save time and effort during installation.
Technical Support: Manufacturers may offer technical support or assistance to help troubleshoot any issues that arise during installation.
Compatibility with Existing Systems: If the smoke generator is designed to integrate with existing smokehouse systems, compatibility features can streamline the installation process.

Are there any specific guidelines or recommendations for using the Woodchips Smoke Generator with different types of meats or products?
There are often specific guidelines and recommendations for using a Wood Chips Smoke Generator with different types of meats or products to achieve optimal results. Here are some general guidelines and recommendations:
Woodchip Selection: Choose woodchips that complement the flavor profile of the meat or product being smoked. Different types of woodchips can impart distinct flavors, so experiment to find the best match.
Smoke Intensity: Adjust the smoke output of the generator according to the type of meat or product being smoked and personal preference. Some meats may benefit from a stronger smoke flavor, while others may require a lighter touch.
Temperature Control: Maintain consistent temperature control throughout the smoking process. Different meats and products may require specific smoking temperatures for best results.
Smoking Time: Monitor the smoking time carefully, as it can vary depending on the type and size of the meat or product. Follow recommended smoking times for different types of meats to avoid under or over-smoking.
Preparation: Properly prepare the meat or product before smoking, including seasoning, marinating, and any necessary trimming or pre-cooking.
Airflow: Ensure adequate airflow within the smokehouse to distribute smoke evenly and prevent uneven smoking or flavoring.
Humidity: Control humidity levels within the smokehouse, as this can affect the smoking process and the final texture and flavor of the product.
Rotation: If smoking multiple racks or batches of meat, rotate them periodically to ensure even smoking and flavor distribution.
Monitoring: Regularly monitor the smoking process, including temperature, smoke output, and the condition of the meat or product, to make any necessary adjustments.