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Commercial Smokehouses & Meat Smokers

Do you want to prepare, serve, and sell your own smoked meat, fish, and/or cheese in your food-service establishment? Here at Rapids Wholesale, you can choose the best models of commercial smokehouses from one of the most-trusted brands in the market today, Town. Our commercial smokehouse units feature a high-heat, high-humidity cabinet that include other commercial smokehouse equipment or accessories such as six plated steel skewers, a plated steel safety grate, a steel drip pan with handles, and one pilot lighter rod. All our commercial smokehouses also include a one-year warranty on parts and labor.

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What Is a Commercial Meat Smoker?

A commercial meat smoker is a small type of smokehouse where meat or fish is cured with smoke. The traditional food smokers are usually bigger versions of a commercial smokehouse in that they are made of concrete or hardened mud and can be considered a small building. On the other hand, modern commercial smokehouses nowadays can be likened to small heavy-duty safes or cabinets/closets that are made of heavy-duty steel. Meat, fish, and other food are hung on steel skewers or hook hangers and are left inside the commercial smoke house to be cured.

So what are the usual food items that are processed inside commercial smoke houses? Food items that are traditionally smoked include various types of red meat (mostly game meats that include venison as well as pork and beef), various types of cheeses, and various types of fish (salmon, trout, and the like).

A Brief History of Smokehouses before the Advent of Commercial Smokehouses

Before the advent of commercial smoke houses, traditional smokehouses served both as meat smokers and to store the meats, mostly for groups, families, and communities of people. Food and meat preservation was either done by salt curing or extended cold smoking for several weeks or months at a time. Smokehouses were, more often than not, secured to prevent animals and thieves from gaining access to the food.

In other words, traditional smokehouses—unlike a modern professional meat smoker that is a lot smaller and essentially resembling more of a safe or closet/cabinet—were typically a big room or a small building that were small square unpainted wooden structures mostly located in the backyard. A traditional smokehouse is constructed as a small enclosed outbuilding fitted with a vent, designed with a single entrance and with no windows. Typically, it also features a gabled or pyramid-style roof. Communal and traditional commercial smoke houses, however are usually bigger than those that was specifically constructed for a single residence or estate.

Who Will Benefit from a Commercial Smoke House?

Commercial food-service businesses that want to prepare, serve, and sell their own smoked meat, fish, and/or cheeses will benefit immensely from commercial smokehouses. Nowadays, professional meat smoker units can help business owners produce high-quality smoked food quickly and conveniently that can, at the same time, ensure more yields and thus generate more profits. For example, our commercial smoke houses can produce one hundred pounds of lean and juicy barbecue ribs within forty-five minutes.

We at Rapids Wholesale offer quality professional meat smoker units that are also ideal for curing and smoking various food items that include fish and cheeses.

Professional Meat Smoker Units Available Here at Rapids Wholesale

Here at Rapids Wholesale, we have commercial smokehouses from one of the most-trusted brands in the market today, Town. Our commercial smokehouse units feature a high-heat, high-humidity cabinet that include other commercial smokehouse equipment or accessories such as six plated steel skewers, a plated steel safety grate, a steel drip pan with handles, and one pilot lighter rod. All our commercial smokehouses also include a one-year warranty on parts and labor.

You can also choose your professional meat smoker based on the size requirements (twenty-four inches, thirty inches, and thirty-six inches) or the price range.

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