Furnace smoked bacon, smoked sausage oven, automatic smoke oven There are many ways to control smoke in the smoking process, we can control the temperature of the smoke, which can make the smoke benzo smoked products generated in the process than The content of the lowest, but we can use the law to smoke wet method using mechanical mixture of water vapor and heat forced by wood chips, sawdust smoke making, and the introduction of the smoke chamber, to achieve the same purpose smoked. Furnace smoked bacon, smoked sausage oven, automatic smoke oven cooking can do, smoked, dried, paint four no mistake, there are a lot of smoke, the best is to use outdoor smoke purification method, After the flue gas filtration, rinsed with cold water and electrostatic precipitation treatment, and then pass into the smoke chamber smoked foods, so smoked out of the product color, flavor and taste and reliable quality. Another method is a liquid smoke smoked law, when a liquid preparation smoked smoked, usually with filtration method has been removed tar droplets and polycyclic hydrogen content. Furnace smoked bacon, smoked sausage oven, automatic smoke oven Xing and machinery smoked furnace no wearing parts, heating pipes is also very durable, does not require frequent replacement, and we smoked furnace side thickness is two thick, the bottom plate is four millimeters thick. Our equipment furnace has two temperature probe, a is the measured furnace temperature, a temperature of the food is measured, thus ensuring the product out of the furnace for each color and texture consistency. Liu 18253625506 QQ: 1460586103