The smoking oven is one of the indispensable pieces of equipment in the process of meat product curing. This machine comes with functions such as cooking, drying, humidifying and drying, baking, smoking, air exhausting, and cleaning.

It is suitable for a wide range of Chinese and Western - style meat products, including various types of sausages, hams, dry sausages, roasted chickens, roasted ducks, and roasted meats. It is also applicable to other products such as various types of luncheon meats, grilled fish slices, and dried tofu.

It features a fully computer - automated control program that can display temperature and humidity curves. When an optional recorder is selected, it can show the operation monitoring chart of executive components and the operation status table of each process.

It uses an imported Japanese SMC pneumatic - controlled pilot steam valve to regulate the steam flow, ensuring precise temperature control and reliable operation. The temperature difference within the entire chamber is less than 1°C. The fan blades have undergone dynamic balance calibration at 3000 revolutions per minute, with a maximum wind speed of up to 25 meters per second, effectively guaranteeing uniform temperature distribution both vertically and horizontally during the baking process. The smoke - generating device adopts a wood - pellet smoker, which generates a stable amount of smoke, allows for quick coloring, and the smoke entering the chamber is clean.

Based on customers' requirements, the smoking chamber can be equipped with front and rear doors, and the inter - locking function of the front and rear doors can be achieved.