2026
SMOKED FURNACE
The smoked furnace is one of the essential pieces of equipment for the ripening process of meat products and soybean products. It is suitable for various smoked products such as sausages, grilled sausages, cured sausages, all kinds of meat, dried tofu, root vegetables, chicken, duck and fish. The equipment has wide applicability, and the interlayer of the main frame is filled with imported high-temperature resistant materials to enhance heat preservation effect.
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It adopts a programmable controller and large window touch screen control to vividly display and control process parameters such as temperature and time. Parameters can be adjusted at any time during production. It can perform single process operation, or combine up to nine single processes into a recipe for production, and can store multiple different recipes (user-selectable).
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Password protection is provided for managers and operators, with production and fault records available. Users can choose to install dedicated modules according to their needs (user-selectable).
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It has multiple functions including cooking, drying, baking, smoking, ventilation and smoke exhausting.
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Slow or fast cycle programs can be selected according to process requirements to achieve the best cycle and smoking effect.
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It controls the cooking and drying processes through two methods: timing control and central thermometer control, with optimized energy-saving control procedures to reduce energy consumption.
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It can monitor the smoke temperature to prevent excessive temperature, ensuring safety and hygiene.
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Temperature and air volume can be controlled and adjusted during the drying and baking processes.
