DESCRIPTION:

Sausage processing fumigation furnace Laboratory fumigation furnace Spot wholesale Can carry out single process operation, separate drying or smoking or steaming, economical and practical.

Laboratory smoker, sausage processing fumigation furnace can be used for sausage, ham, sausage, roast chicken, smoked fish, roast duck, bacon, poultry, aquatic products, etc. smoked products, cooking, drying, coloring and forming. Smoked Good color, good taste. Excellent quality and technology, easy to operate. Our company’s electric heating smoker is a smoker that combines baking, smoking and coloring. The color of the food after smoking is good, and there is also a kind of smoke. The smoked aroma makes people feel fragrant but not greasy, and can also achieve environmental protection. It completely replaces the traditional smoker method, saves workers’ labor, improves work efficiency, and enhances the taste and elasticity of food. The main circulation fan blows uniformly to make the temperature in the furnace uniform. The machine especially uses a double-layer stainless steel radiator, which can raise the furnace temperature quickly and has an excellent drying effect. Both The warming effect is incomparable. The parameter setting method is adopted, which has wide versatility, and the parameters in automatic operation can be modified.

1. Small model. The cooking part of the heating system of the smoker: The steam system is connected to the furnace body, and the steam passes into the furnace body to directly heat the products in the furnace. The steam output can be adjusted according to different products.

2. 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 product is stable and reliable.

3. Smoking system: The wood chips or sugar are stored in the smoking tray in the furnace body, and the wood chips or sugar are stored on the smoking tray. Press the smoking button on the control panel and adjust the time. The smoke will evenly smoke the cooked product in the furnace. . Use the smoke switch button to adjust the time

Sausage processing fumigation furnace fumigation furnace use effect characteristics:

• This machine has the functions of electric heating, hot air (drying or baking), smoking and exhausting.
• It can be combined freely according to user requirements to realize a variety of processing techniques, and can store multiple fixed programs for users to call at any time.
• Using or electric heating to increase temperature. The heating effect is fast, the operation is convenient, and it is convenient for manufacturers without boilers and steam.
• Double-layer stainless steel structure is adopted, and the super-thick interlayer is filled with insulation materials to reduce energy consumption.
• The process parameters (time, temperature, etc.) are fully controlled by the electrical control panel to ensure accuracy.
• When the work is completed or the machine fails in the middle, it has an automatic alarm function.
• Two temperature sensing probes are provided.