Working Principle of Fully Automatic Smoking Oven The smoking oven can perform steaming, drying, coloring, and can also handle specific product requirements individually. It is categorized into cold smoking, warm smoking, and hot smoking. Cold smoking is conducted below 30 degrees Celsius, which requires additional refrigeration equipment—essential for products like salmon. If the product requires temperatures above 30 degrees, warm smoking is used, eliminating the need to activate electric heating tubes. Zhenyang Machinery ensures quality and provides after-sales warranty. Interested parties, please contact us.

Working Principle of Fully Automatic Smoking Oven The smoking oven offers functions such as steaming, drying, reddening, smoking, and baking required in meat processing. Additionally, it can be equipped with optional features like cold smoking, grilling, spraying, and cooling based on user needs. It is suitable for processing various products, including sausages, ham, pork, beef, lamb, poultry, and aquatic products. The smoked duck oven and roasted duck smoking-steaming oven adopt a 304 stainless steel structure and feature baking, smoking, drying, steaming, and cleaning functions.

Working Principle of Fully Automatic Smoking Oven Users can select appropriate processing programs according to product requirements to achieve ripening and sterilization. The oven utilizes PLC automatic programmable control for convenient and straightforward operation. The drying, steaming, and smoking processes automatically switch based on set times, with temperatures adjusting automatically to preset values. Completion of each process is automatically indicated. The main circulating fan ensures even air distribution, maintaining uniform temperature inside the oven. The machine specially employs a double-layer stainless steel radiator for rapid heating and excellent drying效果. In contrast, domestic同類(lèi)products typically use coil-type radiators, making the heating efficiency incomparable.