Functions and Effects of the Smokehouse:

1. Imparts a unique smoked flavor to the products, enhancing aroma and taste, making them savory without being greasy. It also achieves environmental benefits by completely replacing traditional smoking methods, saving labor, improving work efficiency, and enhancing the texture and elasticity of food.

2. Gives the products a distinctive smoked appearance, promotes color development in cured meat products, and makes the products visually appealing.

3. Dehydrates and dries, sterilizes, prevents spoilage, and extends the shelf life of meat products.

Main Unit (Furnace Body): The processes of smoking and cooking food are carried out inside the main unit. It is equipped with an electric fan at the top, which has high and low-speed rotation settings to force the circulation of heat from the coil heater and low-pressure steam inside the furnace, ensuring uniform smoke distribution and temperature. The furnace is fitted with temperature sensors for automatic monitoring of cooking, drying, and smoking temperatures.
(2) Smoke Generation Device: The upper part is the sawdust box, driven by a減速機(jī) (deceleration motor) to operate the stirring mechanism. Sawdust is periodically fed to the electric heater in the lower combustion tray, controlled by the ignition button on the electrical control box. The sawdust slowly burns when heated, producing smoke, which is drawn into the main unit by the fan to smoke the food.
(3) Piping System: Divided into cooking pipelines and drying pipelines.
Electric heating small smokehouse for food R&D, stainless steel smokehouse, capable of smoking 50 kg of sausages in one batch. Customizable according to customer requirements, with options to add or remove specific configurations. Price negotiable. The machine is shipped nationwide via dedicated express lines, ensuring fast and direct delivery to your location, whether you are in Hehe or elsewhere, guaranteeing your profit without errors.