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.

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.

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.

Besides, it is also required to knead and knead at the same time, so that the fumigation perfume material can be distributed evenly. When the fumigation perfume material is injected, the finished product can be made according to the process.

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