Meat smoking machine | sausage smok

by Elena Li Consultant

The meat smoking machine has the function of Steamed, smoked, colored. It is suitable for smoking sausage,fish,duck and other meats. It has several models to meet different customer's requirement.

Recommended Features

The reciprocating grate type slag removal method adopted for the fumigation rate has the advantages of slag delivery and ventilation.
It can automatically control the water level and automatically detect and alarm.
The operation and control of the smoker is relatively simple, and the feeding, slag removal and air supply are controlled by a centralized circuit.
Single person can operate smoothly.
The new type of smoker eliminates the flame detection hole steam seal structure, does not need a water jacket to generate high-pressure steam, and the pressure of the water jacket of the furnace body

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Review on Meat smoking machine | sausage smok

The smoking box is composed of multiple systems: it has the functions of hot air (drying or baking) smoking and exhausting. Mainly include the main engine (furnace body) smoke generator, fan, feed truck, plate, electrical control part, and smoke exhaust.
(1) The main machine (furnace body) food drying, smoking and other processes are carried out in the main machine, the upper part of which is equipped with an electric fan, and the motor is equipped with high-speed rotation, so that the heat of the tilted stainless steel electric heating tube is forced to circulate in the furnace , Control the flue gas volume and temperature uniformity in the furnace. A temperature sensor is installed in the furnace to automatically detect the drying and smoking temperature. To
(2) Smoke generating device The upper part is a saw foam box, and the stirring mechanism is driven by a reducer, and the saw dust is periodically sent to the electric heater of the lower smoking hob. It is controlled by the button of the electric control box. The saw dust is heated and burns slowly and smokes. , Is sucked into the host by the fan to smoke the cooked food.
(3) The pipe is composed of smoke inlet and exhaust pipes.

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