|Rack Size:||395*320mm||Machine Size:||450*400*870mm|
seafood processing equipment,
commercial food processing equipment
Food Processing Equipments Smoke House Machine Smoking Meat Machine ~220-240V 50/60Hz Temp 0~135°C
We are a company with 10 years experience in creating products for commercial kitchens in hotels, restaurants, school canteens. The materials used will give you years of trouble free service, provided that you carefully follow the use and maintenance instructions in this manual. Please remember that this smokehouse must always be monitored when in use. Like any piece of cooking equipment, it generates heat, if not controlled, may lead to fires and possible injuries. Smoking meat can accomplish two things simultaneously:it can prepare meat for long term storage and impart unique flavor profiles depending on the ingredients and methods used. There are so many different recipes and methods that they cannot be adequately covered in this manual.
* The smokehouse temperature should never exceed 76°C (170°F) at any time when smoking meats.
* The heating element will not turn ON until Timer is set.
* If you want to see the operator's manual, just inquire.
SERIAL NO. K1516199
Q:How long does it take to smoke a sausage?
A:a 19 mm casing takes approximately 7 hours, a 32-35 mm casing takes approximately 8 hours, a ham can take a couple of days.
Contact Person: Mr. Matt Zhang
Tel: 0086-186 6501 6728