Engineered for commercial fish processors in Nigeria — delivering consistent smoke, precise temperature control, and high-volume output in a single compact, durable unit.
Fishers Smokehouse & Kitchen was founded to solve a persistent problem: how to smoke fish at commercial scale without compromising on quality, consistency, or turnaround time.
Our flagship product, the #fishteckiln2oven, is the result of years of research, field testing, and direct feedback from fish processors across Lagos and Ogun states. It brings together the time-honoured tradition of wood smoking with modern thermal engineering.
Beyond manufacturing, we provide comprehensive aquaculture and fisheries consultancy — covering pond construction and management, hands-on training, smoked fish processing, and the production of fingerlings and juveniles for fish farmers.
Empower fish processors with reliable, high-performance smoking technology that reduces waste, improves quality, and grows their business.
To be the leading provider of fish smoking solutions in West Africa, setting the standard for quality and innovation in fish processing.
A revolution in fish smoking technology — bridging traditional methods with modern engineering for superior results, batch after batch.
Adjustable airflow and thermostat-regulated chamber ensures every batch is evenly smoked at the optimal temperature.
Process up to 50 kg of fish per cycle — built for commercial-scale operations with consistent quality output.
Heavy-gauge stainless steel body with heat-retention lining designed for years of daily use in demanding environments.
Every detail of the #fishteckiln2oven is built around one goal — helping you produce the best smoked fish, consistently and profitably.
Integrated smoke filtration gives your fish that rich, natural smoky flavour without harsh contaminants.
Uses significantly less wood or charcoal compared to traditional drum smoking — lowering your operating costs.
Internal fan-assisted convection wraps every tray in smoke for even colour, flavour, and texture across all racks.
Removable stainless steel trays and drip pans make cleaning fast so you can get back to production sooner.
Intuitive digital interface with temperature display, timer, and status indicators at a glance.
Mounted on heavy-duty castor wheels for easy movement around your processing facility.
Detailed specifications for the #fishteckiln2oven model.
| Model | #fishteckiln2oven |
| Type | Commercial fish smoking kiln |
| Capacity | 50 kg per cycle |
| Material | Food-grade stainless steel (2 mm) |
| Insulation | Ceramic fibre, 50 mm thick |
| Fuel Type | Wood / Charcoal |
| Temperature Range | 40°C – 120°C |
| Temperature Control | Digital thermostat ±1°C |
| Smoke System | Triple-filter, fan-assisted convection |
| Number of Trays | 6 stainless steel trays |
| Dimensions (L × W × H) | 1200 × 800 × 1400 mm |
| Weight | 85 kg |
| Warranty | 12 months (parts & labour) |
| Certification | NAFDAC compliant |
Need more details? Download the full specification sheet.
Download PDF SpecsGetting started with the #fishteckiln2oven is straightforward. Here’s the typical workflow.
Clean, gut, and season your tilapia. Arrange evenly on the stainless steel trays.
Place the trays into the kiln racks. Close and seal the insulated door securely.
Use the digital control panel to select your target temperature and smoking duration.
Add wood or charcoal to the combustion chamber. The fan-assisted system circulates smoke evenly.
Check progress through the viewing window. When done, remove and pack your premium smoked tilapia.
Any fish suitable for smoking works well — including mackerel, catfish, tilapia, croaker, sardines, and tuna. The adjustable temperature range (40–120°C) lets you handle both delicate cold-smoked fish and robust hot-smoked varieties.
Fuel consumption depends on the target temperature and duration, but on average a full cycle uses 3–5 kg of wood or 2–3 kg of charcoal. That's up to 40% less than traditional drum smoking methods.
Hot smoking at 80–100°C typically takes 2–4 hours depending on fish size and desired moisture content. Cold smoking at 40–50°C can run 6–12 hours. The digital timer lets you set it and walk away.
Yes. We deliver and install across Lagos, Ogun, and surrounding states. Delivery includes on-site setup, a full demonstration, and training for your team. Contact us for a delivery quote for your location.
Every #fishteckiln2oven comes with a 12-month warranty covering parts and labour. We also offer extended warranty plans and maintenance packages for commercial operators.
Absolutely. The stainless steel trays and drip pan are fully removable and dishwasher-safe. The interior walls are smooth and non-porous, making wipe-down quick and hygienic.
Contact us today for a free consultation, pricing, and delivery options across Nigeria.
Have a question or ready to place an order? Reach out to us — we’re here to help.
35, Mountain Ave, KM 48
Lagos/Abeokuta Express
Pakoto Bus Stop, Ifo
Ogun State, Nigeria
Monday – Saturday: 8:00 AM – 6:00 PM
Sunday: Closed
We typically respond within 24 hours.