Smoked Furnace|small Furnace|Smoked Sausage Stove|oven Smoked Duck

Specifications

Smoked furnace|small furnace|Smoked sausage stove|oven smoked duck :

Features:

1 This is a smoke oven in the introduction, digestion developed a similar product based on the technology in Germany next generation products with low energy consumption and temperature rise faster and so on.

2 design uses a ring blower impeller blades after 3000 rev / min balancing check, the maximum wind speed of up to 25 m / s, effectively ensure that products in the baking process from top to bottom, left and right temperature uniformity. Temperature difference is smaller cabinets, to a greater extent to ensure consistency airflow inside the box states the points.

3. Equipment using "U" type steam heat exchanger structure, improving the heat transfer area of 70%, speed up the heating rate, to ensure product consistency and heat rise fast.

4. Devices with strong emission features warm air power, to ensure uniformity of product drying and accelerate the drying process and shorten the processing time.

5. Equipment using two-speed circulating blower and a strong two-speed exhaust fan, each fan power is only 0.9/3KW, reduce electric power consumption by 30%. Fan motor bearings at both ends fitted with refueling nozzle.

6. Equipment using pneumatic pilot valve to control the flow of steam, steam pneumatic valve made of stainless steel, temperature control accurate, stable and reliable operation.

7 large windows interface, vivid visual display equipment operating status, they can always adjust the time, temperature, humidity, ventilation and other state parameters in the size of the operation, the operation is very simple. Excellent smoke and circulatory system, allows the furnace smoke evenly distributed, so that the meat evenly colored, beautiful color, to ensure that products have a high production rate.

Advantages:

1. The smoked furnace using Windows interface, vivid visual display equipment operating status, they can always adjust the time, temperature, humidity, ventilation and other state parameters in the size of the operation, the operation is very simple

2.The machine has steam heating (cooking), baking drying (hot air), smoke, exhaust and cleaning functions. A critical component is the steam pipes, the heat exchanger outlet piping components and improve the circulatory system, the mixed gas fumigation chamber under the effect of the hot air circulation fan groups, the formation of a vortex region, the mixed gas with a suitable speed and stable By uniformly suspended in smoked meat box to curing and sterilization.

3. aerosol generating device using wood grain smoke generator, smoke and stable, color fast, and smoke into the box in clean and clean.

4. steam heating, steam pressure 0.3 ~ 0.6Mpa, general users boiler can be applied.

5. using double stainless steel structure, thick sandwich filled with insulation materials, reduce energy consumption.

6. the process parameters (time, temperature, etc.) from the display, control, ensuring accurate.

7. work completed or halfway machine fails, with automatic alarm function.

8. Products, internal temperature, the furnace temperature are displayed. In shutdown, the furnace temperature can be displayed

9. high-pressure pipeline pump is used to configure the disk and the smoke pipe cleaning dirt, equipped with a variety of perspectives in the coil and flue nozzle.

Structure Introduction

The machine is mainly composed of the furnace, heating system, air circulation system, and electric control systems and other components.

1, furnace: furnace wall and all internal components are made of stainless steel, corrosion-resistant. The products hanging on the trailer, into the furnace body, closed the door, you can set the process by cooking and other processing parameters.

2, circulating air system: Top smoked furnace is equipped with two-speed electric fan, and the amount of wind power to ensure that the furnace to heat up, so that a uniform temperature throughout, to ensure stable and reliable quality products.

3, fuming system: the upper part of sawdust box, the reducer drive stirring mechanism, sawdust periodically send fuming furnace and the lower plate heater, electrically controlled by the ignition button on the control box, sawdust slow combustion heating fuming, was host to the fan sucked smoked cooked food.

4, the electrical control system

Automatic smoke oven electric control part adopts advanced man-machine interface and programmable controllers, automatic control and monitor the various processes. Reliable and easy to operate, waterproof performance. Through man-machine interface, you can always understand each processing step, and the time display can be set and actual values of various programming. Values displayed include relative humidity (%), the inside temperature (°C), the processing time (minutes), procedures and procedural steps, the error message.

    Steam ovens is to eat raw meat products processed mature critical equipment. Can be cooked, smoked a variety of sausages, ham, dry sausage, sausage, and lamb skewers of meat, etc., using this machine steamed smoked products to ensure product quality