Smoked-food plants (smokers) are a type of equipment used in the food industry. They serve to produce smoked products. They allow you to ensure that only a safe amount of smoke components, non-hazardous to health, forms on the product's surface. Depending on the design, these plants can perform initial drying or meat-jerking processes. They are used for smoking meat, sausage products, poultry, fish, vegetables, spices, and cheeses. They are used to give products a distinct appealing taste and a visual appearance that is pleasing to consumers, as well as for eradicating any pathogenic bacteria and extending the products’ shelf life.