Meat & Sausage Smoke Oven | Commercial Barbecue Oven Stove

The smoke oven is a multifunctional food processing appliance that combines baking, smoking, drying, and sterilization. It is widely used in the production of meat products such as sausages, cured meats, bacon, roast duck, roast chicken, and seafood.

By utilizing smoke generated from the incomplete combustion of wood, the equipment not only imparts a distinctive color and flavor to food but also effectively dehydrates and sterilizes it, extending shelf life. Its automated control and precise temperature management ensure efficient and stable food processing. This makes it an indispensable piece of equipment in the modern meat processing industry.

Characteristics of the smoke stove

• Precise temperature control: utilizes a steam valve regulation system for accurate temperature management, ensuring a temperature difference of less than 1°C throughout the chamber for uniform product heating.
• Powerful circulating airflow: fan blades undergo 3000 rpm dynamic balancing testing, achieving maximum air speeds of 25 m/s to guarantee even distribution during baking and smoking processes.
• Stable smoke source: equipped with a wood chip generator for consistent smoke output and rapid color development, maintaining cleanliness and enhancing product quality.
• High-efficiency cleaning system: features a high-pressure pipeline pump and multi-angle nozzles for thorough cleaning of coils and smoke ducts, ensuring long-term, high-performance operation.
• Multi-purpose adaptability: suitable for smoking and baking various meat and aquatic products, meeting the needs of food processing plants of different scales and requirements.

Meat smoke oven main function and structure

The smoke stove has the functions of cooking, drying, baking, smoking, coloring, etc., and has a very good energy-saving effect.

The smoke oven consists of an oven body and a smoke generating device. The oven body includes the motor, axial fan, heat-conducting plate, temperature probe, U-type electric heating pipe on both sides, sewage outlet, independent air duct and flue, large transparent glass window, adjustable support leg, moving wheel; smoke generating chamber is divided into external generating smoke chamber and built-in generating smoke chamber.

Introduction of each part

1. The oven body: all internal components and external walls of the smoke oven are made of stainless steel, which is corrosion-resistant and conforms to food hygiene standards. The mainframe sandwiches are filled with imported high-temperature-resistant materials to enhance the insulation effect.
2. Motor: imported products are used for key electrical components such as the motor, the touch screen of a full-automatic sausage smoke oven, a programmable controller and relay, a solenoid valve, and so on. The quality is guaranteed.
3. Cooking part: steam heating needs to install a steam generator outside the machine. The steam generated can directly heat the products in the oven.
4. Axial fan: the fan is made of aluminum material, light in weight, fast in speed, and can distribute temperature evenly.
5. Smoke chamber: there is a feeding port on the upper part of the smoking room, and there is a stirring ruler inside to facilitate the even distribution of wood chips to the heating plate. The heating plate is composed of several M-shaped heating tubes, which can increase the smoke area and speed up the temperature rise.

Working principle of the smoke oven

Cooking function

To achieve the cooking function, a steam generator is required to connect to the outside of the machine. The produced steam enters the inside of the machine through a steam pipe. The steam generating device can be electrically heated, natural gas heated, gas heated, and the like.

Drying function

Electric heating and drying: first, heating the heat pipes on both sides of the machine, and the dissipated heat is evenly distributed inside the machine through the axial flow fan. Heat passes through the deflector and circulates inside the machine.

Steam heating and drying: steam heats the copper coil tube on the upper part of the machine, and the copper coil tube will dissipate the heat. The axial fan draws in heat and evenly distributes it to various parts inside the machine. During the steam heating of the copper coil tube, the steam becomes condensed water and is discharged through the trap.

Smoke function

Compared with the internal smoke oven, the external smoking device has the advantage that the smoke size and the smoke concentration can be freely controlled. Moreover, the smoke will be filtered during the process of entering the oven body, so that the content of the 3, the 4-benzene-propylene ratio in the smoke is greatly reduced, and the harm to the human body is reduced. When the salmon is cold-smoked, the temperature in the oven is 0–30℃ under the driving of the compressor, and the smoking generating device is normally smoked.

Coloring function

This smoke oven can color meat simultaneously during the smoking process. If you want to smoke the material into a light yellow color, add sugar to the sawdust; if you want to smoke the material into a brown color, add brown sugar. The color can be determined by the sugar content.

Parameters of the smoker machine

In addition, we also have meat processing machines such as bone meat separators and barbecue grill machines. If you need, please feel free to contact us.