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Contact person: Mr Wang
Tel: 136-0895-3113
邮箱：13608953113@163.com
Address: Tuqiang Industrial Park, Zhucheng City, Shandong Province
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Advantages of Smoking Stove
Smoker is one of the essential equipment for producing various meat products, soy products, fish products, etc. Its diversity of functions, high efficiency in producing finished products, and safety of products have been recognized by manufacturers and the public. Now, we will explain in detail the advantages of smoker based on these characteristics. 1. In addition to functions such as cleaning, steaming, drying, baking, smoking
Views：7 Post Date：2025-09-03 -
Precautions to be taken during the use of a smoking oven
Smoking ovens can not only process meat products such as cured meat, sausages, duck, smoked chicken, and grilled sausages, but also be used to process soy products, egg products, fish products, etc. Meat products made using smoking ovens not only have good taste and color, but also save energy and time. However, incorrect operation during the use of the smoking oven can damage equipment parts and reduce the service life of the machine. Next, let's talk about the precautions
Views：6 Post Date：2025-09-03 -
What are the components of a smoking oven
The fully automatic smoking furnace is mainly composed of a furnace body, a heating system, a circulating air system, a smoking system, and an electromechanical control system. 1. Furnace body: All internal components and outer walls of the furnace body are made of stainless steel, which is corrosion-resistant. Hang the product on the trailer, feed it into the furnace, close the furnace door, and then perform cooking and other processing according to the set process parameters. 2. Electric heating system: It consists of two parts: steaming and drying. Baking part: Turn on the electric heating, and the hot steam exchanges heat with the furnace through the heat exchanger inside the furnace, baking the products inside the furnace. Steaming and Cooking Section: Entered by an external steam system, directly heating the products inside the furnace. The production of steam can be adjusted by controlling the pressure according to different products.
Views：5 Post Date：2025-09-03 -
Several common smoking techniques commonly used in smoking ovens
The various smoking techniques used in food processing using smoking ovens result in different sensory qualities and shelf lives of products. Below, we will learn about some commonly used smoking techniques: (1) cold smoking method, which involves smoking for a long time (4-7 days) at low temperatures (15-30 ℃), and the raw materials need to be marinated for a long time before smoking. The cold smoking method should be carried out in winter. In summer, due to high temperatures, it is difficult to control the temperature, especially when there is little smoke, which can easily lead to spoilage. The moisture content of food produced by cold smoking method is around 40%, and its storage period is longer, but the smoking flavor is not as good as that of warm smoking method. Cold smoking method is mainly used for dried sausages, such as salami sausages, air dried sausages, etc., and can also be used for smoking boned ham and bacon.
Views：2 Post Date：2025-09-03 -
How does a smoking oven produce smoke
The smoking stove has a wide range of uses. It can be used to produce bacon, sausage, dried tofu and various exotic snacks. The smoked meat has a unique flavor, which makes people forget to leave. The smoking device can be divided into built-in and external smoking devices. Here we will analyze the two types of smoking devices in detail. External smoking device is a separate external smoking box installed outside the smoking furnace body. The smoking door is opened, and the wood chips, sugar, rice bran, barley, etc. used for smoking are placed on the smoking tray. The box door is closed, and the smoking switch is turned on or off on the control box to smoke. The customized external smoking stove can add smoking materials at any time according to the product during production. It is easy to operate and suitable for smoking products with dark color, strong smoking flavor, and large smoking volume, such as dried tofu.
Views：2 Post Date：2025-09-03 -
Technological process of dried tofu smoking
Dried tofu curd is the abbreviation of dried bean curd, one of the traditional Chinese bean products, and is a reprocessed product of tofu. It is salty and refreshing, hard and tough, and can not be damaged after a long time. It is a delicacy in all major cuisines in China. The production of dried tofu can not be separated from the fumigation process equipment - the fumigation furnace. Now we will explain the process of using the fumigation furnace to color dried tofu. Firstly, place the tofu jerky that has been pressed and cut into pieces on the tray provided by us for the smoking cart. Generally, the smoking cart can hold 6-18 layers of stainless steel plates based on the model and production volume. Fill each layer of plates/sieve with tofu jerky. Attention: Leave a gap of one centimeter for each piece.
Views：2 Post Date：2025-09-03
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