INTSUPERMAI 9-Layer Commercial Vertical Electric Smoker 110V 1KW | Digital Auto Temp Control 30-120℃ Cold Smoke Oven with Side Wood Chip Loader, 44lbs Capacity for Restaurant Food Truck BBQ

Highlights

• PRECISE DIGITAL TEMPERATURE & TIMER CONTROL: Digital thermostat maintains steady 30℃-120℃ (86-248℉) , supports cold smoking 35-50℃ for salmon & cheese and high-temp brisket smoking up to 120℃. Built-in 0-12h auto shutoff timer avoids overcooking; real-time internal temperature monitoring guarantees consistent smoked flavor for all food types.
• 9-LAYER LARGE COMMERCIAL CAPACITY FOR BULK SMOKING: 9 fully detachable chrome-plated stainless racks hold up to 44 lbs meat at one time, perfect for restaurants, food trucks and catering events. Circulating heat storage design delivers even heating & uniform coloring, ideal for bacon, sausage, smoked chicken, dried tofu.
• SIDE WOOD CHIP LOADER & HEAT LOCK DESIGN: Side-mounted wood chip tray allows continuous 3-hour smoke sessions without opening the oven door, reduces heat loss and locks in rich smoky aroma. Double-layer insulation lowers exterior surface temperature for safe indoor commercial use; top smoke outlet discharges excess heat to prevent overheating.
• THOUGHTFUL DETAILS FOR EASY OPERATION & CLEANUP: Removable drip tray collects oil & meat juice for hassle-free cleaning; two-sided carrying handles for easy moving; tight clip lock door seals air tightly to preserve smoke flavor. Low-temperature orifice plate included for efficient cold smoking
• FOOD-GRADE STAINLESS STEEL & MULTI-PURPOSE FUNCTION: Full food-grade stainless steel body durable for high-volume daily commercial use, integrated steaming, drying, smoking and coloring all-in-one machine. Safety reminder: use wood blocks under 3cm to prevent heating tube burnout.
• Caution: When the temperature is set more than 70℃(158℉), take down the low temperature orifice plate, and it's advised to use the wooden blocks less than 3cm, as the big wooden blocks are easy to cause fire and burn out the heating tube