Best selling sausage smoking furnace/ meat smoked oven/ bean curd smokehouse for chicken, fish, pork, bacon etc.
1. Brief introduction
The food smoking house has the super function of baking, drying, steaming, boiling, cold smoking, hot smoking and cooling, which is now widely used in the smoking meat,chicken,beef, fish, sausage,bacon,bean curd and some other food that need to be smoked. The users can choose the proper processes to suit yours special needs, achieving the purpose of being cooked, smoked and sterilized.
2. Working principle
The smokehouse is mainly composed by furnace, heating system, air circulation system , smoke system , and electric control system, etc.
Furnace : furnace wall and all internal components are made of stainless steel , corrosion-resistant. Hang the on the trailer, push the trailer into the furnace, close the door, then you can set the cooking and other processing parameters.
Heating and cooking system: the smoker is connected with the external steam system, and the steam heat the food directly while enter into the smoker, the steam production capacity can be adjusted according to different product.
Air circulating system : the electric fan is equipped on the top of smoker. High power and high winds make sure the smoker is heated up, so that a uniform temperature throughout , thus making sure that the stable and reliable quality of products.
Smoking system: The sawdust box is on the top of the smoke box, the reducer drive stirring mechanism, the sawdust is sent to lower plate heater periodically. The smoke switch control button is on the electrical control box. The sawdust will produce smoke while heating , and the smoke is sent to the smoker machine by the the fan.
3. Feature and advantage
1. Using double stainless steel structure, thick sandwich filled with insulation materials, reduce energy consumption.
2. The process parameters (time, temperature, etc.) is displayed by the man-machine interface, control, ensuring accurate.
3. Work completed or halfway machine fails, with automatic alarm function.
4. There are two temperature detection (furnace temperature and product temperature)
4. Technical parameters
Model | ASL-YX1 | ASL-YX2 | ASL-YX3 | ASL-YX4 | ASL-YX5 |
Capacity(kg/time) | 120 | 250 | 500 | 750 | 1000 |
Voltage (v) | 380 | 380 | 380 | 380 | 380 |
Motor(kw) | 3.77 | 3.77 | 6.57 | 9.37 | 12.17 |
Temperature(°) | <100 | <100 | <100 | <100 | <100 |
Steam pressure(mpa) | 0.3-0.6 | 0.3-0.6 | 0.3-0.6 | 0.3-0.6 | 0.3-0.6 |
Water pressure(mpa) | 0.1-0.2 | 0.1-0.2 | 0.1-0.2 | 0.1-0.2 | 0.1-0.2 |
Feed cart size(m) | 1*1.03*1.8 | 1*1.03*1.8 | 1*1.03*1.8 | 1*1.03*1.8 | 1*1.03*1.8 |
Machien size(m) | 1.29*2.2*1.96 | 1.29*2.2*3 | 2.36*2.2*3 | 3.43*2.2*3 | 4.49*2.2*3 |
Machine weight(kg) | 1200 | 1900 | 2600 | 3300 | 4000 |
5. Detailed tos
If you are just looking for this meat smking furnace, please feel free to me for more information.
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