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Thermo-smoke chambers are commercial smoking units for processing meat, fish, poultry, cheese and other foods in controlled batches. They combine smoking with heat treatment, helping operators carry out steps such as drying, cooking, roasting or smoking within one enclosed chamber. This group includes chambers designed for medium production loads, with capacities commonly described by the weight of product loaded per cycle.

They are used by butcheries, delicatessens, food producers and catering operations that prepare smoked products on site. When selecting a chamber, consider the required batch size, the types of products being processed, the smoking and thermal stages needed, and how products will be loaded, such as on racks, trolleys or hanging supports. Also allow for installation space, ventilation needs and routine cleaning access.