1.sausage mokehouse factory 
2.Japan electrical components 
3.automation control 
4.energy-saving stable performance 
5.CE/SGS 

1. Flexible baking chamber for sausage smokehouse.

2. Easy cleaning and maintenance for sasage smokehouse

3. High efficiency and productivity for sausage smokehouse

4. Excellent after-sale service.

     Steam heated smokehouse for processing sausage, ham, bacon, poultry and fish 

products.

 Material:

SUS304 Stainless steel

Heating Form: Steam heating

Doors: Two doors/One door

Trolley: Two trolley, each 250kg, totally 500kg.

Specifications

Steam heated smokehouse for processing sausage, ham, bacon, poultry and fish products.

Standard function

Reddening, Drying, Cooking, Smoking and optional backing and cold smoke

Main Tech. Parameter:

1. Max. temperature: 100°C

2. Capacity : 2 trolleys (ref.500Kg) 1 trolley (ref 250kg)

3. Dimension (ref. the outline drawing) and trolley size.

Control:

Computerized automatic control, big touch screen. Parameters can be shown in one control interface. 100 recipes could be restored.

Smoke Generator:

External woodchip fired smoke generator with adjustable smoke amount and density and fire alarm.

Material: SUS304 Stainless steel, wood was put in the hopper, when there is smoking signal from PLC, electric heating the woods to generate smoke smell. The dust will fall into the locker.

Characteristic:

1. Vertical RUN-FLOWair technology to guarantee the consistency

2. Touch-screen and PLC control

3. Automatic clean system

4. Modular unit with full-welding stainless steel construction

5. Ramp design for trolley

Package Details:

Fumigation Wooden Case

Technical Data: