Features of the Smokehouse:

1. The smokehouse features a microcomputer control panel for simple and easy operation.

2. The latch design is user-friendly, making it more convenient to use and ensuring the furnace body remains sealed.

3. The relays are evenly distributed and clearly arranged, with orderly wiring in the electrical control box for easy maintenance.

4. The impeller fan uses a high-speed motor and is controlled by a computer to precisely and stably regulate smoke volume, salt intake, and hot air inflow.

5. The heat-conducting baffle utilizes a flow-guiding design for more uniform air circulation.

The smokehouse mainly consists of the furnace body, electrical control system, heating system, and circulating air system. The unit is designed with a novel structure, fine craftsmanship, aesthetic appeal, and durability. All internal components and the outer wall are made of corrosion-resistant stainless steel.

Smoked products are endowed with a unique smoky flavor that enhances aroma and taste, providing a rich yet non-greasy sensation. It also achieves environmental benefits by replacing traditional smoking methods, saving labor, improving work efficiency, and enhancing the texture of food. Through dehydration, drying, sterilization, and disinfection, it prevents spoilage, extends the shelf life of meat products, and allows smoke components to penetrate the meat, preventing fat oxidation. Products treated this way exhibit a distinctive smoked color, making them visually appealing.