Fumigation furnace

Abstract

The invention discloses a fumigation furnace which comprises a fumigation chamber, wherein a smoke inlet connected with a fuming device is formed in one side at the bottom of the fumigation chamber; a smoke inlet regulating valve and a temperature sensor are arranged on the smoke inlet; a hanger rack is arranged inside the fumigation chamber; a high-pressure steam heating coil with a high-pressure valve, an air inlet valve, an exhaust valve, a down air blower, a low-pressure steam valve and a pressure gage are arranged on the top of the fumigation chamber; a humidifying valve used for increasing the humidity in the fumigation chamber is connected onto the low-pressure steam valve; a humidity sensor is arranged in an inner cavity of the fumigation chamber; the fumigation furnace further comprises a PLC (Programmable Logic Controller) control device connected with the high-pressure valve, the air inlet valve, the exhaust valve, the down air blower, the high-pressure steam valve, the humidifying valve, the smoke inlet regulating valve, the humidity sensor and the temperature sensor. According to the fumigation furnace disclosed by the invention, constant temperature fumigation in the fumigation chamber is ensured, and the condition that the product quality is influenced because the temperature in the fumigation chamber is extremely high so as to produce open fire is avoided.

Description

technical field [0001] The invention relates to the field of smoked product processing equipment, in particular to a fumigation oven. Background technique [0002] Bacon meat products are a kind of product processed by traditional food preservation methods, which are widely circulated in the Yangtze River Basin of my country and all over the world. At present, there are two main sources of edible cured meat products, one is traditional smoked by firewood in winter in rural areas, and the other is smoked products made in factories. The traditional smoked products of firewood in winter in the countryside are pure in taste, good in taste and safe to eat, but it has some disadvantages: low output, seasonal restrictions, need to consume a lot of wood, time-consuming and labor-intensive, high quality factors caused by human factors, and there are also fire hazards. Although factory-smoked products have high output and low labor-hour costs, the taste and taste of smoked products a...

AI Technical Summary

Problems solved by technology

The traditional smoked products with wood fire in winter in the countryside are pure in taste, good in taste and safe to eat, but it has some disadvantages: low output, seasonal restrictions, need to consume a lot of wood, time-consuming and labor-intensive, high quality factors caused by human factors, and there are also fire hazards

Although the factory smoked products have high output and low labor cost, the taste and taste of smoked products are not as good as traditional smoked products with firewood, and most consumers are worried about the safety of their smoked products

Moreover, the structure of the current fumigation furnace is unreasonable, and the constant temperature smoking mode cannot be realized, and the humidification and fumigation cannot be realized according to the different requirements of the smoked products on humidity, which affects the taste of the smoked products

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