The smoke house is essential equipment for the ripening process of meat and soy products. It features an integrated frame filled with imported high-temperature resistant insulation material for enhanced thermal efficiency.
1. Controlled by a PLC and a large window touch screen, providing intuitive display and adjustment of process parameters like temperature and time. Supports single-process operations or recipe-based production with up to nine combined processes.
2. Includes password protection for management and operators, with production and fault logging capabilities.
3. Functions include steaming, drying, roasting, smoking, ventilation, and exhaust.
4. Offers slow or fast circulation programs to optimize smoke distribution based on process requirements.
5. Features timing control and core temperature-based control for cooking and drying, with energy-saving optimization.
6. Monitors smoke temperature to prevent overheating, ensuring safety and hygiene.
7. Allows precise adjustment of temperature and air volume during drying and roasting.
Available Configurations:
- Heating Method: Steam Type / Electric Heating