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Product Details:
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| Name: | Sausage Smoke Oven House | Material: | Stainless Steel |
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| Size: | 200*120*185cm | Trolley Size: | 96*92*104 |
| Inside Size: | 90*77*100 | Power: | 17.2kw |
| Capacity: | 50kg/batch | Weight: | 460kg |
| Advantages: | Easy To Operate | ||
| Highlight: | 304ss Meat Smoking Machine,50kg batch Meat Smoking Machine,Steam Sausage smoked fish processing equipment |
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Fish Smoke House Equipment With Cold Smoke steam sausage smoke oven house
Description for the sausage smoke oven house:
The sausage smoke oven house has the functions of smoking, drying, coloring and roasting. Users can choose a reasonable process according to the different requirements of the product processing technology to achieve the purpose of curing and sterilization.
Features for the sausage smoke oven house:
1. Save time and labor and improve work efficiency.
2. Effectively improve the taste and elasticity of sausage
3. Make the dried beancurd evenly colored and attractive in color.
4. High degree of automation.
5. Made of high quality stainless steel, easy to clean.
Applications for the Fish Deboning Grinding Meat Cutting Machine:
It can also smoke and bake various sausages, dried sausages, ham sausages, dried tofu, roast chicken, roast duck, meat strips, bacon, mutton skewers, red sausages and other products.
Product parameter for the sausage smoke oven house:
| Model | AYXL-30 | AYXL-50 | AYXL-100 | AYXL-150 | AYXL-250 | AYXL-500 |
| Capacity | 30kg/batch | 50kg/batch | 100kg/batch | 150kg/batch | 250kg/batch | 500kg/batch |
| Power | 16.5kw | 17.2kw | 30kw | 37kw | 45kw | 60kw |
| Size(cm) | 196*105*168 | 200*120*185 | 230*125*210 | 230*122*240 | 260*135*285 | 250*270*315 |
| Weight | 380kg | 460kg | 670kg | 830kg | 1050kg | 2000kg |
| Inside size(cm) | 86*83*89 | 96*92*104 | 123*100*120 | 118*96*153 | 131*107*179 | 140*229*198 |
| Trolley size(cm) | 96*70*87 | 90*77*100 | 96*102*120 | 94*102*149 | 102*102*177 | 102*102*177 |
Detail picture for the sausage smoke oven house:
Operation process for sausage smoke oven house:
1. Platter. Put sausage on the smoker tray provided by us, and fill the trays of each layer with sausage . Be careful to reserve space and do not stack and overlap, which will cause the baking to be in place and the color and luster. uneven.
2. Push the tray full of bacon into the smoked sausage oven and close the oven door.
3. Bake. Set the temperature and time through the control button on the left side of the smoker or the PLC computer control panel, then the temperature can be raised and the baking can be started.
4. Smoked. After the skin is slightly dried, turn on the smoke switch, and the smoke can smokes ausage inside the smoker body. After the smoking time is up, it will automatically alarm and turn off the smoke switch.
5. Turn on the smoke exhaust switch, after the smoke is exhausted to the outside, turn on the smoker, and you can see the smoked sausage.
Final productions for sausage smoke oven house:
Company profile:
Kitchen cabinets are the built-in furniture installed in many kitchens for storage of food, cooking equipment, and often silverware and dishes for table service. Appliances such as refrigerators, dishwashers, and ovens are often integrated into kitchen cabinetry. There are many options for cabinets available at present.
Smooth and good finished edge,easy to clean
Contact Person: Mr. Zhang Weifeng
Tel: 135 2557 4883
