Oven smoker overview
The oven smoker is suitable for smoking sausages, ham, bacon, meat jerky, roasted chicken / duck / turkey , smoked fish / salmon, aquatic products and other smoked products. It is suitable for cooking, drying, coloring and shaping in one go. After smoking, the color of the food looks good, and there is also a smoky aroma that makes people feel fragrant but not greasy, which can also achieve environmental protection effects. It replaces the traditional smoking method, saves labor for workers, improves work efficiency, and enhances the taste and elasticity of the food
Oven smoker structure:
This oven smoker mainly consists of a furnace oven, heating system, circulating air system, smoke generator, and electrical control system, etc
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 a trailer, feed it into the furnace, close the furnace door, and then proceed with cooking and other processing according to the set process parameters.
2. Heating system
This machine adopts electric heating method to directly heat the products in the furnace. Heating can be directly carried out by adjusting the buttons on the furnace control box.
3.Circulating air system
The top of the furnace body is equipped with an electric fan, which ensures high power and high air flow to raise the temperature inside the furnace, ensuring uniform and consistent temperature throughout, and ensuring stable and reliable product quality.
4. Smoke generator system
The smoke generator is divided into three layers. The upper motor drive system drives the vertical shaft to rotate. Install a mixer on the upper layer of the vertical axis. The wood chips stored on the upper layer are sent to the middle tray under the action of a mixer. After the smoke tray is powered on, the wood chips will automatically generate smoke and produce smoke. The fan of the host sends the smoke to the furnace through the inlet duct for smoking cooked products. Both smoke and air volume can be adjusted using butterfly valves
Oven smoker function:
1 . Smoking
External smoking: There is a dedicated smoke gnerator located on one side of the oven smoker, which can meet the needs of customers to open the smoking box multiple times during production to dispense smoking materials such as sawdust, wood powder, sugar, etc. Compared to internal smoke generator, external smoke generation has the advantage of freely controlling the size and concentration of smoke. After the smoke enters the flue through the action of a blower, it is filtered before entering the furnace, greatly reducing the content of 3,4-phenylpropanoid ratio in the smoke.
2.Cooking
An external steam generator is required to allow the generated steam to enter the furnace through a steam pipeline, achieving the cooking function of the product. Steaming: To achieve steaming, it is necessary to be equipped with a steam generator or industrial boiler. Steaming is the process of directly passing steam into a smoking furnace to achieve the steaming function
3.Coloring
The process of smoking is simultaneously colored, and the smoking material can be wood chips, white sugar, or brown sugar. The specific smoking material used depends on the product smoked by the customer. For example, if you want to smoke it into a light yellow color, use sawdust and white sugar, and if you want to smoke it into a brown color, use sawdust and brown sugar. The depth of the color can be determined based on the amount of sugar content. Smoked products with various wood chips such as fruit chips. The smoked products have a golden red color, a fragrant taste, low tar content, short smoking time, and fast coloring.
4. Drying
Electricity is used to heat the electric heating tube, which dissipates heat. The motor drives the axial flow fan to absorb the heat back, and then the heat is thrown out through the fan. The heat circulates throughout the oven smoker, achieving drying.
oven smoked chicken
smoked salmon in oven
Smoked sausage in oven
Smoked ham in oven
Oven smoker technical data:
| Model | RT-50 | RT-100 | RT-200 | RT-500 | RT-1000 |
|---|---|---|---|---|---|
| Power | 3.82/15.5kw | 4.2/22.5kw | 6.12/25.5kw | 14.18/50.18kw | 14.18/121kw |
| Capacity | 50kg/batch | 100kg/batch | 200kg/batch | 500kg/batch | 1000kg/batch |
| Temperature | ＜150°C | ＜150°C | ＜150°C | ＜150°C | ＜150°C |
| Trolley | 700*730*915mm | 816*860*1150mm | 920*930*1380mm | 1100*1030*1680mm/2sets | 1100*1030*1680mm/4sets |
| Trays | 610*730mm/5 layers | 730*860mm/6 layers | 830*930mm/7 layers | 930*1060mm/8 layers / 2sets | 930*1060mm/8 layers / 4sets |
| Dimension | 1060*1500*1790mm | 1200*1600*2100mm | 1350*1800*2600mm | 2060*2620*3100mm | 2060*4750*3100mm |
| Weight | 480kg | 670kg | 930kg | 2200kg | 2800kg |
Notice: the oven smoker heating source can be steam heating and electricty heating 2 types. You can choose according to your needs.
FAQ about oven smoker:
- what is cold smoker?
Traditional smoking methods can be roughly divided into two categories: hot smoking and cold smoking. We usually refer to the smoking temperature between 0-30 ℃ as “cold smoking”, while the smoking temperature between 50-80 ℃ is called “hot smoking”.
The temperature of the hot smoking environment is relatively high, so the meat products quickly reaches a semi cooked or fully cooked state, and the microorganisms on the surface and inside are completely killed.
Cold smoking is a low-temperature smoking method that is usually carried out at temperature below 38℃. This method uses smoking agents to transfer flavor and aroma to meat or fish without heating. Cold smoking is commonly used to treat fish such as salmon and cod, which can bring a more natural and delicious taste.
2. How to use an electric smoker?
- Before starting the oven smoker, first check the interior of the smoking oven for any debris。
- After the inspection is completed, turn on the power of the indoor smoker oven.
- Click on “Process Selection” to adjust and select the required process according to the smoking requirements and process flow of the product; At the same time, adjust the corresponding temperature and time. Generally, the drying temperature of the meat smoker oven is set within 70 degrees Celsius, and the cooking temperature is 95 degrees Celsius; After setting the smoke oven, click on “Process Enable”. After returning, click on the “Monitoring Screen” on the smoke oven. After pressing “Start”, the smoke oven will work according to the set enabled process parameters
- After the program is completed, the machine will automatically shut down. Take out the product after shutting down.
- After finishing work every day, the electric smoker should be cleaned. When cleaning the smoke oven, the door should be closed and the cleaning valve should be opened (you can simultaneously press the “high-pressure valve” and “high-speed fan” in the “test run function” to increase the internal temperature of the smoke oven and improve the cleaning effect); The inside can be wiped with alkaline solvent.
3. How to smoke beef jerky?
Complete smoked beef jerky production line available.
