High quality meat smoke house/meat smoker/sausage smoke house
Introduction of smoking house:
1. Programmable controller and large window touch screen control, vivid and intuitive display of equipment running status, can display and control the temperature, humidity, time and other process parameters, and in the production process at any time to adjust the parameters can be a single process operation, Can also be nine or less of a single process into any formula for the production, can store 10 sets of different formulations.
2. With management personnel, operator password, with production and fault records. Users can choose according to the needs of the special module, storage, print production data and curve (user choice).
3. With cooking, super cooking, drying, baking, smoke, ventilation, smoke and other functions. (Optional cleaning function)
4. According to the process requirements to choose slow or fast cycle procedures to achieve the best cycle and smoke effect.
5. The use of time control, the central thermometer control in two ways to control the cooking and drying process, increase the optimization of energy-saving control procedures to reduce energy consumption.
6. Can monitor the smoke temperature, prevent the temperature is too high, safety and health.
7. Drying, baking process can be temperature, exhaust volume control adjustment.
8. furnace smoke system into the smoke pipe in the side, the pipeline is short, easy to clean.
9. Circulation system fan for the two-speed, the cycle effect is good, smoke furnace for a long time will not use heat. Fan leaves a large amount of air, small noise.
