Basic Principles of Commercial Smoker Stoves
A Commercial Smokehouse Manufacturers is a piece of equipment specifically used to process and preserve food, giving it a unique flavor and color through the smoking process while extending its shelf life. The core principle of the smoker is to generate smoke by burning wood or other materials, and introduce the smoke into a closed space. Under appropriate temperature and humidity conditions, the food is fully in contact with the smoke, thereby achieving the smoke effect.
In commercial applications, smokers are generally divided into two types: cold smoking and hot smoking. Cold smoking is performed at a lower temperature, usually below 30°C, and is suitable for smoking foods such as smoked fish and bacon that require a longer processing time. Hot smoking is performed at a higher temperature, generally between 50°C and 90°C, and is more suitable for rapid smoking of foods such as smoked sausages and smoked chicken.
Application areas of fumigation furnaces
Commercial smokers are widely used in the food processing industry, including meat, seafood and dairy products. Here are some of the main application areas:
Meat product processing: smoked ham, bacon, smoked sausage, etc. are very popular products on the market. The smoking process not only gives meat products a unique aroma and taste, but also has a certain preservative effect and extends the shelf life of the product.
Seafood processing: smoked salmon, smoked eel and other products enjoy a high reputation in the market. Through smoke treatment, seafood not only has a unique flavor, but also has a firmer texture and higher added value.
Dairy processing: Some cheeses are also smoked during the production process, such as smoked cheese. Smoking can bring unique flavor to cheese and meet the diverse taste needs of consumers.
Catering industry: Many restaurants and food stores also use small commercial smokers to prepare specialty dishes and enhance the competitiveness of catering products.
Advantages of commercial smokers
There are many significant advantages to using a commercial smoker, including:
High efficiency: Modern smokers are usually equipped with automated control systems that can accurately control temperature, humidity and smoke concentration, greatly improving production efficiency and product consistency.
Unique flavor: The smoking process gives the food a unique aroma and color, satisfying consumers' demand for high-quality food.
Extended shelf life: The chemical reaction during the smoking process has a preservative effect, which can extend the shelf life of food and reduce waste.