Restaurant Stainless Steel Sausage Smokers/Sausage Smoke House/Sausage Oven

Product Application

Injections is suitable for large pieces of food varieties: such as ham, boneless ham, pork ham ham, ham, pork belly meat, shoulder meat ham ham, bacon, bacon, bacon, pork bacon, shoulder meat meat meat, bacon, bacon, cubits the trunk of this kind of food because of the big block, a hard, thus smoked spices in a short period of time in the food not easily, so use injections as well.In the near future, the quantitative fumigation perfume material is injected into the meat with a syringe, and all departments are required to inject into it.

Main Features

1.Automatic control (visual display equipment running state, dynamic display of temperature), the unique wind circulation system design, effectively guarantee the product in the baking, smoked, drying, cooking, etc. In the process of temperature, temperature uniformity, thus ensuring the product color uniformity, colour and lustre is beautiful)

2.The wood grain of smoke system, external type smoke into the smoke pipe optimization design system, can effectively reduce tobacco tar pollution of food.

3.The door of the box is made of insulating tempered double-layer glass (it can directly observe the quality of internal products)

4. Japan SMC imported electromagnetic valve is adopted, and the cylinder performance is stable and reliable.

5. We can customize 4 doors, 4 cars /4 doors and 8 cars equipment for you according to your needs.

The blending method is applicable to meat minced food varieties, such as sausage, veena sausage, frankfurter sausage, stay sausage, fish sausage, red sausage, compressed ham, round ham, ham luncheon meat can, sausage can and so on.Specific method: dilute the amount of fumigating perfume with water and then pour it into meat mince.Then the finished product is made by process.

The spray and spray method is suitable for small food varieties, such as smoked beans, bean curd, Fried tofu, fish slices, etc.The specific method is: use spray, spray cloth or brush to sprinkle quantitative fumigation perfume material on food, although this kind of food is small and easy to be impregnated, but in order to make fumigation uniform, the requirement side sprinkles edge turns over, when the fumigation perfume material is sprayed finish, again make finished product according to the craft.

The application method is applicable to food varieties in block shape, such as bacon, smoked fish, roast chicken, roast duck, roast goose, etc.The concrete method is: the quantitative fumigation perfume material USES the rinse to spread on the food, but because the block shape is big, the dip is slow, therefore should divide second besmear is good, when the fumigation spice besmear is finished, again press the processing craft to make the product.

1. We can make a distinction according to the status of smoke, which can be divided into wood fumigation method and liquid fumigation method. This method does not require a smoking device, and the fumigation solution is directly injected into it.

2. According to the way of smoking, we can be divided into indirect type and direct type.Direct smoke is a more traditional way, the practice is also longer.The indirect smoke chamber is completely separated from the smoke chamber.

After-sales service

1),Provide kind pre-sale service

2),Provide detailed after-sale instruction

3),1 year complete warranty and life-time maintenance service