The cold smokehouse is a device specifically designed for microbial fermentation or food processing under lower temperature and higher humidity conditions. This environment is common in the production process of certain specific foods (such as fermented meat products, cheese soy products, etc.), aiming to optimize the fermentation process through precise control of temperature and humidity, ensuring product quality and safety.
The cold smoking process of cold Smokehouse enhances the flavor of ingredients, giving them a fresher and more aromatic profile. During cold smoking, the temperature is strictly controlled at a low level, ensuring that tar in the smoke continuously precipitates without adhering to the surface of the ingredients. Meanwhile, proteins in the ingredients gradually degrade, producing free amino acids and peptides. Over time, this protein breakdown reduces greasiness, resulting in a crispier texture and enhanced umami taste.
Cold Smokehouse features multiple functions, including drying, cold smoking, baking, secondary cold smoking, and ventilation. The main frame is insulated with imported high-temperature-resistant materials, improving heat retention and energy efficiency while ensuring excellent sealing performance. The exterior is constructed with full 304 stainless steel (compliant with national standards) and features a brushed finish, offering an elegant, hygienic, and food-safe design that meets all food production requirements.
The fully automatic cold oven adopts PLC touch-screen control, with key electrical components such as programmable controllers, relays, and solenoid valves using imported brands. The large interactive interface visually displays operational status, allowing real-time adjustments to time, temperature, and ventilation intensity. It can also store dozens of food production recipes, enabling users to easily select and apply different process parameters for various products with simple operation.
Equipped with an advanced circulation system, cold smokehouse features two independent fans forming a dual-channel air circulation system. With frequency conversion control, the left and right air flows can be adjusted separately to ensure even distribution of smoke and steam inside the chamber. This guarantees uniform coloring and an appealing appearance for meat products while maintaining a high yield rate. It is particularly suitable for processing chicken, duck, fish, sausages, cured meats, bacon, salmon, and more.
The air outlets on both sides adopt a pressure-boosting design, with adjustable airflow in the central duct to ensure balanced ventilation across all outlets. The powerful exhaust system efficiently removes hot and humid air, ensuring high drying efficiency.
Cold smokehouse utilizes an advanced refrigeration compressor unit and intelligent control technology to automatically regulate the internal temperature between high and low ranges. This meets the varying temperature and time requirements of different product processes, ensuring the production of delicious food that satisfies market demands.
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Keywords:
Cold smoking chamber,Large commercial smoker,Cold Smokehouse,Commercial cold smoker machine,Industrial smokehouse equipment,Temperature controlled smoke oven
