Professional Manfacturer Of Electric Meat Smoke House Machine

Professional Manfacturer Of Electric Meat Smoke House Machine

	Somkehouse Functions: boiling, drying, dampen drying, roasting, smoking, ventilating and cleaning etc.           <<<<<<<<<<<<know more
The product is given reasonable improvement, which has perfected the heating rate and fume smoking effect. The interlayer of the main machine frame is filled with imported high temperature resistant polyurethane frothing material which is able to guarantee good heat preservation, airtightness, energy saving and high efficiency.

  Specification:

Model	Capacity	Power	High steam pressure	Low steam pressure	Temp high	Temp low	Trolley (mm)	Weight (kg)	Dimension (mm)
QZX250	1000kg	8.6kw	0.3-0.6Mpa	≤0.1mpa	<85°C	<100°C	1030x1020x1860	1800	1475x4340x2500
QZX500	1000kg	16.6kw	0.3-0.6Mpa	≤0.1mpa	<85°C	<100°C	1030x1020x1860mm	2500	1475x4340x2500
QZX1000	1000kg	32.6kw	0.3-0.6Mpa	≤0.1mpa	<85°C	<100°C	1030x1020x1860mm	4200	1475x4340x2500

    Details show Features and Advantages
--- The inter-layer of the main machine frame is filled with imported high temperature resistant polyurethane frothing material, which is able to guarantee good heat preservation, air tightness, energy saving and high efficiency.
--- Key electric components of automatic smoke oven such as touch screen, programmable controller, relay and electromagnetic valve etc are all used brand products.
--- Large man-machine interface visually shows the equipment operation and is easy at any time in the running to adjust the operation parameters such as time, temperature, humidity and ventilation etc.
--- Front and back gate opening for the convenient entry and exit of sausage trolley at production (Option).
---With excellent fuming and circulating system, the smoke in the oven can be evenly distributed to make meat products uniform color and a higher yield rate.
--- Formulas for different products can be memorized and stored, maximum 99 or even more if needed.
--- precision temperature monitoring inside and outside of sausage.
--- Reasonable design of varies of ventilation systems for small volume and larger capacity smokehouse.
--- Separate smoke generator and steam generator device.