Sausage Smokehouse Oven Introduction:
Meat smoking machines can be used for sausage, ham, roast chicken, smoked fish, roast duck, bacon, poultry, aquatic products, and other smoked products, steaming, drying, and coloring at one time. The smoked color is good, and the taste is good. Quality Excellent technology and easy operation.
Structural features: It is composed of a furnace body, heating system, circulating air system, and electric control system.
1. Furnace body: all internal components and outer walls of the furnace body are made of stainless steel, which is corrosion-resistant. Hang the product on the trailer, send it into the furnace body, close the furnace door, and then perform cooking and other processing according to the set process parameters.
2. Cooking part: The internal design of the furnace body is designed with an automatic steam generation system to directly heat the products in the furnace. The steam output can be adjusted according to different products.
3. Circulating air system: The top of the furnace body is equipped with a two-speed electric fan. The high power and large air volume ensure the temperature rise in the furnace, so that the temperature everywhere is uniform, and the quality of the products is stable and reliable.
4. Smoke generation system: the upper part is the saw foam box, the stirring mechanism is driven by the reducer, and the saw foam is periodically sent to the electric heater of the lower smoking hob. It is controlled by the ignition button on the electric control box. The saw foam is heated and burns slowly. Smoke is drawn into the host by the fan to smoke the cooked food.
5. Electric control system: The electric control part of the automatic fumigation box adopts an advanced controller control box, which is reliable and easy to operate.
Technical Parameter For Smokehouse
|Steam heating power||3.7 KW|
|Electric heating power||12.5 KW|
|High pressure||0.4-0.6 MPA|
|Low pressure||≤0.1 MPA|
|Furnace temperature||Steam≤110℃ Electric heating≤150℃|