Features of the smoker:
1. The mechanism of the smoking furnace is quite special, adopting the structure of ash tray. The slag protects the furnace. It is not possible to use the traditional gas furnace to braze the height of the fire layer. The reciprocating grate type slag removal method adopted by the smoke rate is It has the advantages of sending slag and venting.
2. The safety of the smoking furnace is relatively high. The large-section water-sealed explosion-proof slot is equipped with an intelligent automatic controller, which can automatically control the water level and automatically sense the alarm.
3. The operation control of the smoked stove is relatively simple, and the feeding, slag removal and air supply concentrating circuits are controlled. Single people can operate smoothly. And using direct combustion technology, gas production can automatically change with the change of furnace temperature. Automatically shut down the furnace and stop the gas. The restart is simple, and it takes a lot of complicated operations such as emptying the pipeline.
4. The new type of smoking furnace eliminates the steam seal structure of the fire detection hole, and does not require a water jacket to generate high pressure steam, and the pressure of the water jacket of the furnace body becomes normal pressure. The blower can be started and stopped at any time, and the furnace temperature can be automatically controlled.
Here's how the smoker works:
1. Food pretreatment The food material is treated at the beginning before the smoker is used. In order to ensure the smoke effect of the food, the food material is usually subjected to a simple thermal processing, adheres to a stable temperature environment, and is formed in the product. In the process, the film layer of the food surface layer is intact.
2. Monotonous treatment of food start
A brief monotonous treatment of the food material to ensure the dryness and humidity of the video material together, so that in the process of smoking, the surface layer receives smoke to ensure that the surface color is not significantly different, the color is even. The wet surface can be Avoid smoke emission and ensure full color in the smoke.
3. Food smoked
There are several kinds of smoking skills, usually based on temperature, the temperature of the smoke is from 15-80 degrees. In the meantime, the temperature of the smoke is between 30-50 degrees, and the smoked products are moderate. The color gloss is smoked more than uniform and too high temperature, which is difficult to control the quality of the product.
4. Food dyeing
The temperature required for food dyeing is higher than that of the food. The color of the stable food is selected from dry and hot smoking conditions, high temperature and monotonous smoking conditions, and the color of the smoked product is full.
5. Food cooking
Food cooking is the first process after dyeing and finishing. The food is cooked. The cooking temperature can't be too high. It can't be baked at high temperature. It should be cooked by warm cooking. The surface of the food is dyed in the process of smoking. Evenly, the method of increasing the temperature can be used to advance the absorption of smoke.
The smoked stove has the functions of cooking, drying, humidifying and drying, baking, smoking, exhausting, cleaning and the like. The mainframe frame interlayer is filled with imported high temperature resistant high quality aluminum silicate felt, which enhances the heat preservation effect, good sealing performance, energy saving and high efficiency. Imported products are used for key electrical components such as programmable controllers and relays, and solenoid valves. The status parameters such as time, temperature, humidity, and exhaust air size can be adjusted at any time during operation, and the operation is very simple. It has excellent smoking and circulation system, which can evenly distribute the smoke in the furnace, so that the meat products are evenly colored and beautiful in color, ensuring a high product yield. Smoked foods contain no tar, no pollution after smoking, and no waste discharge.
The smoked stove is suitable for the processing of sausages, bacon, dried beans, chicken, duck, beef jerky and other foods.
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