Built for commercial smoke and roast applications, this natural gas smokehouse delivers controlled smoking across a wide temperature range while handling high-volume loads. Operators gain consistent thermal performance from 125° to 550°, and the 60,000 BTU output with four burners supports continuous production cycles for restaurants, hospitals, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the smokehouse and cool completely. Remove skewers and trays. Scrub interiors with mild detergent, warm water, and a soft brush. Clean door gaskets and check for wear. Wipe the exterior with a non-abrasive cleaner. Vacuum condenser and vents to remove soot and ash. Rinse parts, dry thoroughly, and reassemble before reconnecting gas and power to prevent corrosion, fire hazards, and illness.#@@#Additional Info#@#The Town SM-30-R-STD-N MasterRange smokehouse delivers 60,000 BTU in a 30" wide, 31" deep insulated stainless steel cabinet with galvanized exterior, right-hinged door, four burners, skewers, ETL/NSF certifications, and a 125°–550° thermostat.#@@#General Info#@#Description #@#
Built for commercial smoke and roast applications, this natural gas smokehouse delivers controlled smoking across a wide temperature range while handling high-volume loads. Operators gain consistent thermal performance from 125° to 550°, and the 60,000 BTU output with four burners supports continuous production cycles for restaurants, hospitals, and institutional kitchens.
#@@# Right Hinged Door#@#
The right-side hinge provides predictable workflow integration in line kitchens and service corridors. Technicians can position the unit to match kitchen traffic patterns and reduce door interference during loading.
#@@# Galvanized Exterior#@#
A galvanized steel exterior withstands heavy daily use and resists surface corrosion in busy back-of-house environments. Staff can maintain a clean appearance with routine wipe-downs while preserving structural integrity.
#@@# Stainless Interior#@#
Interior stainless steel construction offers direct food-contact durability and simplifies sanitation protocols. Crews will experience fewer corrosion concerns and easier cleaning between smoke cycles.
#@@# Skewer Configuration#@#
Internal skewers enable vertical or horizontal product arrangement to maximize chamber capacity and ensure even smoke exposure. Chefs can load multiple product types without sacrificing yield or product consistency.
#@@# Fully Insulated Cabinet#@#
The fully insulated cabinet reduces heat loss and stabilizes internal temperatures during long smoke runs. Operators benefit from more efficient fuel use and tighter control over cook profiles.
#@@# NSF/ETL Certification#@#
ETL and NSF certifications confirm compliance with commercial safety and sanitation standards for indoor smokehouses. Managers receive documented assurance that the unit meets accepted regulatory requirements for foodservice equipment.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Town SM-30-R-STD-N smokehouse by cleaning interior surfaces with nonabrasive detergent and warm water after each use. Soak skewers and racks in degreasing solution, rinse, and dry. Inspect the insulated cabinet and steel exterior weekly for damage or corrosion. Check burner ports and pilot assemblies; shut off gas before servicing. Monitor thermostat accuracy and recalibrate if needed. Clean venting and grease systems monthly. Lubricate hinges and replace worn door seals.