Smoking House ZXL

Short Description:

The YC machine bacon chamber is constructed entirely of stainless steel SUS 304 and can be easily cleaned. Standard smoking room, air cycle 14 times per minute, using specially designed circulating fan. The combination of low and high temperature air, smoke and low pressure steam enables perfect processing of smoked products.

Product Detail
Product Tags

DESCRIPTION

Cost efficient solution to producing your own smoked meats, sausage, jerky, poultry, wild game or seafood with old-fashioned goodness and aromatic natural smoke flavor.

This machine uses large screen color man-machine interface display operation, Japan Omron programmable controller. Ensure stable operation of equipment. The improved double-layer high temperature system can be heated to 80 ° C in less than 15 minutes. The double-layer hollow glass door can clearly observe the changes of the product, and the process required for production can be set on the display screen. The unique steaming and fumigation structure can make the product color evenly.

Model

 

Specifications

  Model

ZXL-250

ZXL-500(DualChannel)

ZXL-500

ZXL-1000

Capacity (kg/Time)

250

500

500

1000

Power (KW)

7.5

13.5

13.5

27

HP Steam          Pressure (Mpa)

0.4~0.6

0.4~0.6

0.4~0.6

0.4~0.6

LP Steam          Pressure (Mpa)

0.25~0.28

0.25~0.28

0.25~0.28

0.25~0.28

LP/HP        Temperature (℃)

110

110

110

110

Rated Voltage (V)

380               (can change as need)

380

380

380

Skip-car Dimensions (mm)

1000*980*1880

1000*980*1880

1000*980*1880

1000*980*1880

Weight (Kg)

2000

2100

2100

3400

Dimensions (mm)

1680*2165*3280

2500*2300*3280

2500*2300*3280

5000*2300*3280

APPLICATION

Meat Smoker Oven Advantages:
Consistent quality.
High velocity air flow.
User friendly PLC interface screen thermostatic.
Time humidity system.

Meat SmokeHouse ZXL series is built with Swiss ABB electrics, super size man-machine interface and Japan Mitsubishi PLC. With the Japan SMC electric magnetism valves and pneumatics built-in, the Sausage smoking chamber can give a relatively stable and reliable operation. The improved high-temperature system of duel-layer flat rows can guarantee a fast temperature rising to 80℃ within only 15 minutes.

The dual hollow glass doors can make you clearly see the product processing. All real time parameters can be displayed on the screen for your designed presetting. Besides, its specialty and proprietary fumigating structure makes the products having a uniform color.




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