Smarter Smoking & Drying Solutions for Butchers and Restaurants

Unlock consistent flavour, save time, and boost your production with Mauting’s innovative chambers.

In today’s competitive food industry, delivering high-quality smoked and dried products efficiently is more important than ever, especially for busy butchers and restaurant kitchens. Whether you’re producing small-batch sausages, adding house-smoked meats to your menu, or offering specialty products like biltong, the right equipment can transform your operation.

Mauting offers a range of smoking and drying chambers designed for smaller-scale, high-quality production, perfect for butchers, delis, and restaurants looking to level up.

Mauting Smoking Chamber Junior

If you’re looking for a reliable, space-saving smoker, the Mauting Smoke Chamber Junior is a great fit. Designed for ease of use, this unit delivers quick, energy-efficient smoking with minimal weight loss—ideal for small-batch meats, sausages, and more.

One of its standout features – the ability to perform cold smoking with cooling, perfect for producing traditional-style products without the need for large-scale industrial gear.

Why butchers and chefs love it:

• User-friendly and easy to maintain
• Uniform smoking for consistent results
• Cold smoking feature for specialty items
• Compact footprint for tight workspaces

Key features:

• Water & exhaust connections included
• Power: 10.8kW
• Size: 620mm (W) x 800mm (D) x 1,780mm (H)

Mauting Compact Smoking Chamber

For butchers and restaurants producing sausages, smoked meats, or even cheese and fish, the Mauting Compact Smoking Chamber offers professional-grade results. It’s specially designed for automated control of the smoking and cooking process, so you get precise results without constant supervision.

This chamber is built with insulated mineral wool panels and includes a powerful fan for even smoke distribution. The electric heating system makes it easy to install in retail or kitchen environments, and the built-in wood chip generator in the door adds that authentic smoke flavour customers love.

Perfect for:

• Butchers crafting small-batch cured meats
• Restaurants with house-smoked menu items
• Smoking sausages, fish, cheese, and more

Key features:

• Fast, uniform processing
• Minimal energy loss
• Custom configurations available
• Optional cooling for delicate products

Mauting Biltong Drying Box

Looking to add biltong or air-dried meats to your offerings? The Mauting Biltong Drying Box brings traditional South African-style drying into a hygienic, professional setup.

Designed for slow, low-temp drying (up to 50°C), this box ensures authentic flavour and texture while maintaining food safety. It’s fitted with UV-C sterilisation, adjustable airflow, and fresh air filtration—all key for consistent drying in commercial environments.

Key features:

• Holds up to 100kg
• Glass door with internal lighting for easy monitoring
• Digital data archiving via VisuNet
• Durable, riveted design—no welding

For butchers and restaurant teams, quality, consistency, and efficiency are non-negotiable. Mauting’s smoking and drying chambers are built with those exact priorities in mind—giving you professional results without the bulk or complexity of large industrial machines.

Whether you’re smoking sausages, creating signature menu items, or exploring traditional cured meats, Mauting has the right tool for the job.

Ready to upgrade your kitchen or shop? Contact us today to learn more.