Built for high-volume smoke and roast operations, this 36-inch propane smokehouse delivers consistent heat across commercial workloads while maintaining durability in back-of-house environments. Operating on liquid propane, it produces 75,000 BTU through five burners, supporting smoking temperatures from 125° to 550° for flexible low-and-slow smoking or higher-temperature roasting. Stainless-steel construction at the front and sides, combined with a galvanized top and rear, provides corrosion resistance, while the insulated cabinet preserves temperature stability and reduces heat transfer to the kitchen. Five Burner Output Five burners generate the 75,000 BTU output, enabling rapid recovery after door openings and steady conditions during long smoke cycles. Operators achieve repeatable cook profiles and maintain throughput in production settings. Wide Temperature Range A thermostat adjustable from 125° to 550° supports low-temp smoking and higher-temperature roasting. Chefs can dial in programs matching product size and desired smoke penetration without compromising hold times. Right Hinged Door The right-hinged door design simplifies loading and unloading skewers, aligning with kitchen flow patterns to reduce transfer time and improve safety. Skewer Interior Configuration An interior configured for skewers optimizes capacity for proteins, allowing dense stacking while maintaining airflow. Teams can maximize yields per cycle for menu items like Chinese-style roasted pork and other proteins. Insulated Cabinet Full insulation stabilizes internal temperatures and lowers external surface heat, improving kitchen comfort and limiting heat gain to nearby equipment. Maintenance cycles benefit from reduced thermal shock and consistent conditions. Commercial Certifications NSF and ETL certifications verify the unit meets safety and sanitation standards for indoor smokehouse installations, supporting compliance in institutional and commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug SM-36-R-SS-P and cool before cleaning. Remove skewers, racks; soak in soapy water, scrub with non-abrasive brush. Wipe interior with mild detergent, rinse, dry to prevent rust. Clean grease traps, burners to avoid fires, maintain 75,000 BTU. Vacuum vents, check door seals for wear. Regular cleaning reduces bacteria, saves energy, aids inspections.#@@#Additional Info#@#The Town SM-36-R-SS-P is a 36" right-hinged propane smokehouse with 75,000 BTU, five burners, stainless steel front and sides, insulated cabinet, skewer interior, ETL/NSF certification, and a 125°–550° thermostat for precise control.#@@#General Info#@#Description #@#
Built for high-volume smoke and roast operations, this 36-inch propane smokehouse delivers consistent heat across commercial workloads while maintaining durability in back-of-house environments. Operating on liquid propane, it produces 75,000 BTU through five burners, supporting smoking temperatures from 125° to 550° for flexible low-and-slow smoking or higher-temperature roasting. Stainless-steel construction at the front and sides, combined with a galvanized top and rear, provides corrosion resistance, while the insulated cabinet preserves temperature stability and reduces heat transfer to the kitchen. Five Burner Output Five burners generate the 75,000 BTU output, enabling rapid recovery after door openings and steady conditions during long smoke cycles. Operators achieve repeatable cook profiles and maintain throughput in production settings. Wide Temperature Range A thermostat adjustable from 125° to 550° supports low-temp smoking and higher-temperature roasting. Chefs can dial in programs matching product size and desired smoke penetration without compromising hold times. Right Hinged Door The right-hinged door design simplifies loading and unloading skewers, aligning with kitchen flow patterns to reduce transfer time and improve safety. Skewer Interior Configuration An interior configured for skewers optimizes capacity for proteins, allowing dense stacking while maintaining airflow. Teams can maximize yields per cycle for menu items like Chinese-style roasted pork and other proteins. Insulated Cabinet Full insulation stabilizes internal temperatures and lowers external surface heat, improving kitchen comfort and limiting heat gain to nearby equipment. Maintenance cycles benefit from reduced thermal shock and consistent conditions. Commercial Certifications NSF and ETL certifications verify the unit meets safety and sanitation standards for indoor smokehouse installations, supporting compliance in institutional and commercial kitchens.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#Culinary Depot usually ships the Town SM-36-R-SS-P MasterRange Smokehouse within # business days after securing confirmed payment.#@@#Maintenance Guide#@#Maintain the Town SM-36-R-SS-P smokehouse by cleaning interior surfaces with food-safe detergent and warm water; soak skewers in soapy water, scrubbing residue; wipe stainless steel surfaces with a damp cloth, then dry; clean the top and rear with mild cleaner; check gas fittings and clear burners with compressed air; verify thermostat accuracy; inspect door seals; clean vents and condenser; schedule annual inspections for propane and compliance.