Key words: Equipment
Drying, Cooking, hot smoking, Baking.
Cold smoking as optional.
For small quantity of ham, sausage, poultry, fish.
Suitable for restaurant and laboratory.
Have the function of drying, cooking,hot smoking and baking.
The highest temperature: 180 °C
Equip the high-efficient fan to ensure the consistency of products.
Use internal smoke generator。
IT can display the core and chamber temperature.
Have a perfect automatic clean system.
Controlled by PLC and touch-screen.
100 programs storable / Humidity controllable/ Program alterable
High-performance isolation / Fully-welding stainless steel construction