The all-rounders among the smoking units are AUTOTHERM‘s UNIVERSAL smoking and cooking chambers.

They reflect the experience acquired by the company over more than 60 years.
Both, small artisan businesses as well as industrial producers values the diverse possibilities provided by these chambers.
Suitable smoke generators are available for every application.

With universal chambers it is possible to process virtually the whole product range within a temperature range from 18°C to 90°C.

Equipping the units with cooling enables high-quality ham, salami or other cold-smoked and cured products.

With AUTOTHERM you opt for a reliable partner with more than 65 years’ experience in the production of smoking and controlled climate storage technology

We offer:

• Customer-focused and project-orientated advice
• Individual project planning
• Factory assembly by our own service team
• Ready-to-use handover and employee familiarisation
• High-quality workmanship for interruption-free production
• Reliable service

Highest flexibility!

With its U 1-1-50 model AUTOTHERM offers its smallest universal chamber that is ideally suited for use, for example, in butcher technical colleges, vocational colleges, universities, catering and also for the laboratories of large sausage manufacturers as well as spice and sausage skin producers.

The features and functions of this small AUTOTHERM smoking chamber offers you all the characteristics and process options necessary for successful small-scale production and for testing small batches.

This means that large chambers and daily production can continue as usual.

Single trolley chambers in 3 different sizes are available especially for small and medium-sized businesses.  The choice of chamber size depends on the required production capacity and the space available. The chamber can be adapted to local circumstances; individually made chambers  enable optimum integration in your production.

All chambers can be equipped with an additional baking heater, shower system, automatic door opener and cooling.

Multitrolley units can be supplied with one or several rows for up to 10 trolleys.  On request we can also supply tunnel type units, an integrated transport system or connection to overhead monorail equipment.


  • Cooked and boiled sausages
  • Hot-smoked meat and sausage products
    such as Frankfurters, Lyoner, Wiener
    and Knacker sausages
  • Kassler (gammon), cooked ham
  • Black sausage and liver sausage, bacon
  • Mettwurst, salami, raw ham

  • Reddening
  • Drying
  • Cold smoking (with cooling)
  • Warm and hot smoking (without cooling)
  • Cooking

  • Temperature range:
    +30°C bis +90°C, without cooling
    +18°C bis +90°C, with cooling
  • Relative humidity: up to 99%
  • Other values possible on request!

Technical information

Unit: Universal chamber
Heating: Electric, Steam, Oil/Gas
Cooling: Freon, Ammonia, Brine/Glycol
Humidification: Water/Steam
Voltage: 230/400V 50Hz
Trolley size: 100 x 102 x 198 cm
Trolleys per unit: 1-10
Capacity/Trolley: Approx. 200kg – 250kg
Chamber types Stainless steel panels
Control: Microprocessor
Waste gas cleaning:  Catalytic or thermal after-burning, electrically or gas heated

Ripening and smoking salami, raw ham and other cold-smoked products requires the installation of a cooling system.

On the customer’s request the units can be equipped with electronic speed control, an additional electric heater for baking up to 150°C, a shower system and automatic door opener.