Product Application

This machine all USES Swiss ABB electrical components, big screen color man-machine interface display operation, Japan omron programmable controller.Japanese SMC solenoid valve and all pneumatic components to ensure the stable operation of equipment.The improved double row of Pacific Ocean heat system, can be in 15 minutes with internal heating to 80 ℃, the double hollow glass door, can be clearly observed the change of the product, for production process can be completed on the screen.Unique steaming structure can make the product color uniform.Construction: it is composed of steam black room, heating system, smoke generator, air supply, exhaust system, air drying system, cleaning system and electrical control system.

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.

1.The mixing method is applicable to the varieties of liquid and liquid food, such as vinegar, fumigating vinegar, smoked soy sauce, seasoning, beverage, soup, etc.The method is: a quantitative amount of the fumigant into liquid food, a little stirring can be smoked.The preparation of smoked vinegar and aged vinegar smoked soy sauce can be removed from 4 to 5 days of fermented grains.

2.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.

3.The method of impregnation is applicable to food varieties in block form, such as bacon, smoked fish, roast chicken, roast goose, etc.The method is as follows: a certain amount of fumigating flavoring is mixed with other spices to make a spiced impregnating liquid, and then the processed meat, fish, chicken, duck and goose are immersed in it.After a certain period of immersion, that is the completion of the fumigation, and then the finished product according to the process.

4.The method is applicable to the varieties of smoked canned food, such as smoked autumn fish in oil, smoked albacore tuna in oil, smoked pollock in oil, smoked octopus in oil, smoked sardines in oil, etc., or smoked oyster in oil, rabbit in oil, chicken in oil, and quail in oil.Specific methods: quantitative fumigation flavoring materials were injected into the cans, and then the process sealing sterilization, through thermal sterilization can make the fumigation flavoring materials distributed uniformly by themselves, this method is the most suitable for the fumigation flavor of canned food, but for the color, texture, etc. of solid objects in cans, the original process should still be guaranteed.

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