Testing the quality of a cooking range depends not only on the electrical equipment used, the insulation performance of the furnace body, the failure rate of the equipment and the smoking effect, but also on the effect of smoking products. Due to the high density of smoked products and various product specifications in the hanging process, some fuming furnaces that have not been developed by advanced technology and tested for air volume will have a decreasing color difference between external products and internal products after smoking, and even the color difference between external products and internal products of the same product is obvious, which makes the appearance of products extremely ugly and the internal taste of ham different, which seriously affects the later sales.
Here is an advertisement. The electrical part of the smoke furnace in Hebei Xiaojin Machinery Manufacturing Co., Ltd. is controlled by Siemens, with accurate precision and good stability. The steel plate of the furnace body is closely attached to the thermal insulation material, and the bubble-free thermal insulation effect is good. Smoking speed is fast, smoking volume is large, and fruit and wood particles are saved. The most important thing is to ensure that the color, fragrance and taste of each product are the same.
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