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 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.

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.

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.

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