What utilities are required for a Fessmann T1900?

A Fessmann T1900 typically requires a 3-phase electrical supply, a steam supply, a water supply for cleaning and cooling, and an exhaust connection for smoke.

Can this unit be used for cold smoking?

While primarily designed for hot smoking and cooking, many universal chambers can be adapted for cold smoking, often requiring specific programme settings and potentially external cooling solutions.

What type of smoke generator does it use?

This unit includes an MC Control Smoke Generator, which typically uses wood chips or sawdust to produce smoke, offering flexibility in flavour profiles.

Is specialist installation required?

Yes, due to the utility connections (electrical, steam, water, exhaust) and the size of the equipment, specialist installation and commissioning are highly recommended to ensure safe and efficient operation.

What kind of maintenance does a smoke cooker/smoker require?

Regular maintenance includes daily cleaning, periodic inspection of heating elements, smoke generator components, seals, and controls. Annual professional servicing is advisable.

Used Fessmann T1900 Steam Cooker/Smoker - Smokers, photo 1

Used Fessmann T1900 Steam Cooker/Smoker - Smokers, photo 2

Used Fessmann T1900 Steam Cooker/Smoker - Smokers, photo 3

Used Fessmann T1900 Steam Cooker/Smoker - Smokers

used Equipment

Recently Sold

Verified seller

Fessmann T1900 Steam Cooker/Smoker

Name: Fessmann T1900 Steam Cooker/Smoker
Brand: Fessmann
SKU: fessmann-t1900-steam-cookersmoker-sold-9630486b
Availability: SoldOut

Price: Contact seller for price

Steam Cooker/Smoker Make: Fessmann 1 trolley capacity Universal smoke and cooking chamber Steam heating (requires steam supply) MC Control Smoke Generator Facilities include: drying, cooking, smoking, cooling, infusing. Upto 60 programmes Very good condition.

North East Lincolnshire, United Kingdom

5,929 km away

Model Number

T1900

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Processing of various meat products, including sausages, ham, and bacon.
Smoking and cooking of poultry and fish products.
Production of vegetarian and vegan smoked food items.
Drying and finishing processes for cured meats and other food products.

Typical capacity: For this class of equipment, capacities commonly range from 1 to 3 trolleys, accommodating several hundred kilograms of product depending on item size.
Power supply: Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with varying amperage requirements based on heating elements and motor sizes.
Heating method: This unit specifies steam heating, requiring an external steam supply, commonly at pressures between 4-8 bar.
Smoke generation: Features an integrated smoke generator, typically suitable for wood chips or sawdust, providing consistent smoke production.
Control system: Modern units like this feature programmable logic controllers (PLCs) with touch-screen interfaces, allowing for storage of numerous processing programmes.
Construction material: Chambers are typically constructed from food-grade stainless steel (e.g., AISI 304) for hygiene and durability.
Footprint: A unit of this size typically requires a floor area of approximately 2.5m x 2m, plus space for access and maintenance.

Commercial smokers are valued for consistent temperature control and reliable smoke generation across extended cooking cycles. Buyers typically prioritise units with sturdy construction, functional thermostats, and intact seals when purchasing used models. Industry sentiment emphasises the importance of verifying heating elements and smoke production capability before purchase. Durable stainless steel construction and modular design are regarded as desirable features. Regular maintenance history and operational documentation significantly influence buyer confidence in used equipment condition and longevity.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.