Smoking method of smoker oven
In food processing, smoker is divided into three smoking methods according to the temperature process of specific products: cold, hot and warm. Generally, the cold smoking of smoker is below 25℃, such as some seafood and fish products that require low temperature smoking;
the hot smoking of smoker is between 80℃ and 110℃, and hot smoking is selected for products that need to be cooked, such as bacon, sausage, air-dried chicken and duck, which need warm smoking, and the temperature is about 60 ℃.
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Features of Smoking Oven
1.
It features steaming, drying, smoking, cleaning, and protection functions.
2.
Computerized automated control and a large-screen human-machine interface simultaneously display various parameters for operational status monitoring. Up to 100 process recipes can be stored.
3.
A unique air circulation system effectively ensures consistent temperature and humidity throughout the baking, steaming, drying, and smoking processes, ensuring uniform and beautiful coloring.
4.
The smoke generation system, featuring an external wood pellet and sawdust smoke generation system, not only imparts a fruity aroma to the product but also achieves a deep golden color. The split sugar furnace smoke generation system can smoke traditional Chinese products, creating a unique sugar-smoked flavor and color control, reaching a deep red. Using both smoke generation systems simultaneously creates a unique smoked aroma and color. The door-mounted wood pellet smoke generation system utilizes a world-leading internal circulation smoke generation process. Low-oxygen smoke generation shortens the flue length, reduces energy consumption, and minimizes equipment footprint.
5.
Material and insulation: The box structure is based on a single bike and can be assembled into different combinations. The material is high-quality stainless steel brushed plate, and the insulation layer is made of imported insulation material, which is high-temperature resistant and molded in one step, with good insulation performance.
