Sausage Smoking Oven Multi-functional Smoking Oven

The smoking oven (Food processing machinery manufacturer Tel: 186*1508-5507) mainly consists of three parts: the oven body, control box, and smoke dispersal chamber. The oven body is where smoking, coloring, steaming, and drying take place. The upper part is equipped with a fan and copper coils. The fan, driven by an electric motor, spreads the drawn-up hot air and smoke to achieve an even effect.

The copper coils are used for the drying function. Steam enters the copper coils through the steam reserve port. Copper has good thermal conductivity and fast heat transfer speed, and it increases the contact space, allowing for faster temperature rise. The electric heating tubes are located on both sides, providing rapid heating and even heat distribution. Two temperature probes are installed—one measures the oven temperature and the other measures the food temperature—helping to visually determine the cooking state of the product.

There are independent flues on both sides of the oven, with exhaust ports and smoke outlets on the upper part. The side is specially designed with a steam convection port to ensure consistent temperature and smoke distribution inside the oven, avoiding uneven temperatures and inconsistent smoking colors. A drainage port is installed at the bottom of the oven to remove water droplets formed by steam condensation when encountering cold surfaces.

The smoking oven can be customized for dual heating methods: steam and electricity. It is suitable for smoking products such as sausages, ham, grilled sausages, bacon, cured meat, roasted chicken, smoked fish, roasted duck, as well as poultry and aquatic products. It performs baking, drying, and coloring in one step, resulting in excellent smoking color and better taste. It guarantees quality, excellent technology, and convenient operation. After smoking, the food has an attractive color and a smoked aroma that is fragrant but not greasy. It also achieves environmental protection effects, completely replacing traditional smoking methods.

Structure and Features of the Smoking Oven:

1. The smoking oven has a unique structure, using an ash pan design. The slag protects the grate. Traditional methods of probing the fire layer height with a poker, as used in gas stoves, cannot be applied. The smoking oven adopts a reciprocating grate slag removal method, which offers the advantages of slag delivery and ventilation.

2. The smoking oven has high safety, featuring a large cross-section water-sealed explosion-proof槽, equipped with an intelligent automated controller that can automatically control water levels and sense alarms.

3. The operation and control of the smoking oven are relatively simple. Feeding, slag removal, and air supply are centrally circuit-controlled. A single person can operate it smoothly. It also uses direct combustion technology, where gas production automatically changes with oven temperature variations. It can automatically stop the oven and gas supply. Restarting is simple, without the need for complex operations like pipeline emptying.

4. The new smoking oven eliminates the probe hole steam seal structure and does not require a water jacket to generate high-pressure steam. The oven body water jacket pressure becomes atmospheric. The blower can be started and stopped at any time, and the oven temperature can be automatically controlled.

Sausage Smoking Oven Multi-functional Smoking Oven