Our hot and cold smokers are engineered for small to mid-size poultry with adjustable racks, digital smoke controls, and airflow optimization. Whether you’re making smoked legs, pastrami-style breast, or traditional whole-bird smoked products, our units preserve flavor, minimize shrinkage, and meet commercial food safety standards. Multiple models support batch sizes from 10 to 200+ birds.

Designed for meat shops, farmers’ markets, and food trucks, our direct-flame chicken grills and rotisseries deliver even cooking, crispy skin, and easy cleanup. Models include LPG, wood, and electric options, with adjustable racks for spatchcocked or whole birds. Units are made for continuous use and modular integration with smoke hoods or serving stations.

Our stainless-steel processing tables are ergonomically designed for poultry butchering, portioning, and evisceration. Each station includes non-slip surfaces, drainage systems, tool holders, and optional blade sterilizers. Adjustable height and compact layout make them ideal for small spaces or mobile slaughter setups.

Protect shelf life with our vacuum sealers and chill tunnels. Designed for poultry cuts, our sealers handle high-moisture content with double-seal systems and purge functions. Chill tunnels drop bird temperature rapidly post-processing to retain texture and safety. Options include semi-automatic and fully integrated lines.

We offer trailer-based processing systems that include smoking, cutting, sealing, and refrigeration equipment—ideal for remote farms or regional co-ops. These plug-in units are turn-key solutions with built-in drainage, power input compatibility, and fold-out workspaces. Designed for biosecurity and field hygiene.

Chickenn-R0adz offers free consultations to assess your processing goals and recommend optimal gear. CAD blueprints, utility planning, and post-installation support are part of every order. Plus, our client portal gives 24/7 access to manuals, spare part requests, maintenance tracking, and support tickets.