Sausage Smoking Machine

Sausage Smoking Machine not only produces a fruity aroma in the product, and can also smoke the product into a light to dark golden color. The split type sugar stove smoking system can smoke traditional Chinese products, producing a smoky flavor, and the color can be controlled, with darker ones becoming a jujube red color. This device can process foods such as pork head, dried tofu, ham, sausages, sausages, chickens, ducks, geese, fish, oysters, etc. that require steaming, drying, smoking, and coloring.

The simultaneous use of two smoking systems can produce smoky aroma and color. The wooden particle smoke emitting system on the door adopts an internal circulation smoke emitting process, which emits smoke in a low oxygen state, shortens the length of the flue, reduces energy consumption, and reduces equipment footprint. The smoking equipment mainly consists of three parts: furnace body, control box, and smoke chamber. The furnace body is a place for smoking, coloring, steaming, and drying. The upper part is equipped with a fan and copper coil tube. The function of the fan is to spread the hot air and smoke sucked up by the motor, achieving a uniform effect.