Forno para máquina de fumar salsichas | fumante comercial de salsicha

O sausage smoking machine can be used to smoke sausages, ham sausages,  barbecues, and various fishes. It is controlled by manual electrical appliances and has a high degree of automation. The sausage smoking oven has electric and steam heating methods. And if you use steam heating, you need to have a boiler or configure a steam generator. The sausage smoking machine has a double-layer stainless steel structure, and the ultra-thick interlayer is filled with insulation material to reduce energy consumption. In addition, it integrates drying, baking, smoking, exhaust, and other functions as a whole, and is a very useful meat processing machine.

Sausage smoking machine operation video

Commercial sausage smoking oven technical parameter

Modelo	Size （mm）(with electric cabinet and motor)	Size of the body（mm）	The size of the meat hanging part（mm）	Capacity (KG)	Total power(KW)
Gas heating	Electric heating	Cool smoking
30	Inner 11000	1300*1100*1670	1000*1100*1440	800*715*880	30	2.75	15.75	3.7
Outside 12000	30	2.75	15.75	3.7
50	Inner  16000	1350*1100*1840	1100*1150*1600	900*820*1040	50	3.5	16.5	4.5
Outside 17000	50	4.5	16.5	4.62
75	20000	1450*1150*2050	1100*1100*1850		75	6	18	7.12
100	25000	1650*1200*2200	1350*1200*1700	970*1040*1220	100	6	18	7.12
150	30000	1700*1300*2400	1350*1300*2100	900*1000*1500	150	6	24	7.82
200	48000	1700*1200*2600	1400*1200*2300	1000*1000*1750	200	6	24	8.07
250	65000	1800*1100*3000	1500*1200*2530	1050*1050*1970	250	8	27	8.07
500	75000	1800*2250*3000	1500*2250*2530	1050*1050*1970	500	12	48	10.57
750	120000	1800*3310*2900	1500*3300*2530	1000*1000*1860	750	13.87	40.87	13.87
1000	150000	1800*4400*3000	1500*4400*2530	1050*1050*1970	1000	20	90	21.87

Modelo	QXZ-500	QXZ-250	QXZ-100	QXZ-50	QXZ-30
Size (cm）	240*151*300	135*151*300	140*150*252	110*198*178	73*67*85
Potência total	11kw（gas heating)	15 kW	13kw	11 kW	10kw
Maximum oven temperature	120℃	120℃	100℃	100℃	100℃
Gas consumption	140kg/h	70kg/h	50kg/h	30kg/h	30kg/h
Capacidade	500kg	250kg	100kg	50kg	30kg
High-pressure steam pressure	0.3-0.12Mpa	0.3-0.8Mpa	0.2Mpa	0.2Mpa	0.2Mpa
Low-pressure steam pressure	0.05-0.1Mpa	0.05-0.1Mpa	0.1Mpa	0.1Mpa	0.1Mpa

Advantages of sausage smoking machine

1. The coloring effect is good with stable performance.
2. It is suitable for laboratories and small meat processing factories and is an ideal energy-saving and environmentally friendly product.
3. The sausage smoking machine has an automatic alarm function.
4. Two or four temperature detection probes are available to monitor the temperature at any time.
5. The pilot steam valve controls the steam flow with accurate temperature control, and the temperature difference of the whole tank is less than 1 °C.
6. The wind blade is checked by a dynamic balance of 3000 rpm, and the maximum wind speed can reach 25 m / s, which effectively ensures that the product can be evenly heated in all aspects during the baking process.
7. The smoke-generating device adopts the wood pellet smoker with stable smoking and fast coloring.
8. The sausage smoking machine is equipped with a high-pressure pipeline pump for cleaning the dirt in coils and pipes, and nozzles are installed in all directions in the coils and flue.

Precautions for smoked sausage oven

1. You only can use standard smoked materials.
2. There must be sufficient wood chips in the hopper. If there are no wood chips, it may cause damage to the parts inside the smoked sausage oven.
3. Do not touch any parts of the fish smoking oven when it is heated to prevent burns.
4. Turn off the power when opening the oven door, which can prevent electric shock.
5. Regularly check the sealing condition of the sausage smoking machine door and the smoker valve, and replace it if damaged.
6. The internal temperature of the sausage smoking oven is high. Do not store easily flammable materials around the machine to avoid accidents.
7. The machine has a special cigarette lighter, when burning wood chips, please check if the wood chips are on fire. If there is fire, please extinguish it in time to prevent fire accidents.
8. When finishing, smoke and other substances will be produced in the furnace, and residual alkaline substances will affect the product. Therefore, it should be washed regularly with an alkaline solution with a pH lower than 12, and then rinsed with water more than three times.
9. Wiring: The mainline needs to be connected to a cable that is not less than 16mm2, and the 100 air switch is required.
10. Fan test: Turn on the fan switch and check that the fan is reversing.

How to smoke the raw material?

According to the way of smoking, it can be divided into indirect smoking and direct smoking. Direct smoking is a more traditional way, and using time is longer. The indirect smoking room is completely separated from the smoking chamber. It also can be distinguished on the basis of temperature: cold smoking, warm smoking, and hot smoking.

Structure introduction of a sausage smoking oven

The sausage smoking oven is mainly composed of a furnace body, a heating system, a circulating air system, and an electric control system.

1. Furnace body: It is made of stainless steel and is also resistant to corrosion.
2.  Cooking part: with an automatic steam generation system, smoking meat in the oven can directly heat the products. The steam generation can be adjusted according to different products. The pressure inside the box is not allowed to exceed 0.08Mpa.
3. Circulating air system: equipped with a two-speed electric fan, the machine has high power and large air volume, which ensures the temperature rise of the oven, and the temperature is uniform.
4. The smoking system: the upper part is the sewing box, and the foam is slowly burned by the heat and smoke, being sucked into the main unit by the fan to smoke the product.

How to operate smoked sausage oven?

1. Ligue a máquina e o indicador de energia deve estar aceso (observe que a fonte de alimentação é 380v+zero ou 220V)

2. Turn on the “fan” switch to determine that the motor is running in a clockwise direction. 1.supercomputer model 2.the display

3. botão do ventilador: controle a partida e a parada do ventilador

4. botão parar

5. botão iniciar

6. Botão de configuração: Pressione para inserir a temperatura de trabalho. Pressione e segure para definir os parâmetros do sistema.

7. tecla mais: Entre no estado de configuração, pressione uma vez para adicionar um.

8. tecla de subtração: insira o estado de configuração, pressione uma vez para reduzir um. Após definir os parâmetros necessários, pressione o botão “Iniciar” e o forno de linguiça funcionará automaticamente até que os alimentos sejam defumados.

How to set the hidden options of smoked sausage oven?

1.Press “Settings” to set temperature correction, smoking tube opening time, smoking tube closing time, temperature difference.

2.Temperature correction: temperature correction range: -40 ° C – 40 ° C. It can be set when the actual temperature differs greatly from the ambient temperature

3.Smoking tube opening time: When the temperature rises to the required, the heating tube is opened at intervals.

4.Smoking tube opening time range: 10s – 100s.

5.Smoking tube closing time: When the temperature rises to the required, the heating tube will be closed at intervals.

6.Smoking pipe closing time range: 10s – 100s.

7.Temperature hysteresis: When the temperature is lower than the set temperature, heating will be started. For example, the temperature difference is 3 degrees Celsius and the smoke temperature is 100 degrees Celsius. When the temperature is lower than 97 degrees Celsius, the heating will start automatically.

8.Temperature hysteresis range: 1 ° C – 10 ° C.

9.Press and hold the start button to enter the working mode of the smoked sausage oven, press the plus or minus button to select the working mode, and it will automatically confirm after 30 seconds.