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According to the smoking method,the smoked stove can be divided into hot smoked,cold smoked and hot and cold smoked stoves. The hot smoked process includes the functions of cooking,drying,smoking and coloring, mainly used for meat and fish. The smoking process of products and soy products. Generally,steam,electricity, etc.are used to provide a heating heat source. Cold smoke is generally used for foods such as salmon, squid, and cheese. The cold-smoked process includes low-temperature, odor, and coloring functions. Cold smoke does not make the food ripe and maintain its original state, but it has a smoky flavor. This device is suitable for foods that require low temperature smoking. The hot and cold smoked stove has the functions of hot smoke and cold smoke. We can choose the corresponding processing according to our own food smoking process.
| Model | Cold Smoke Power | Electric Heating Power | Capacity | Trolley Size | Weight | Dimension |
| XH-30 | 3.7 kw | 15.75 kw | 30 kg | 800*715*880 mm | 350 kg | 1050*1840*1650 mm |
| XH-50 | 4.62 kw | 16.5 kw | 50 kg | 900*820*1040 mm | 450 kg | 1160*1750*1840 mm |
| XH-100 | 7.12 kw | 18 kw | 100 kg | 970*1040*1220 mm | 600 kg | 1200*2030*2100 mm |
| XH-150 | 7.82 kw | 24 kw | 150 kg | 980*970*1560 mm | 800 kg | 1250*1660*2310 mm |
| XH-250 | 8.07 kw | 27 kw | 250 kg | 1050*1050*1970 mm | 1500 kg | 1200*1820*2900 mm |
| XH-500 | 10.57 kw | 48 kw | 500 kg | 1050*1050*1970 mm | 2000 kg | 2420*1820*2900 mm |
| XH-1000 | 21.87 kw | 90 kw | 1000 kg | 1050*1050*1970 mm | 3000 kg | 4520*2310*2900 mm |
