Speaking of bacon, of course, we are very familiar with it. Many people would say that it is not processed food after dried and smoked pork. Yes, it is understandable in theory. The seemingly simple bacon tastes different if it is not processed well. Some people like to light it with firewood, put a shelf on it, tie the bacon with a rope, and use a fan while flashing the fire. It is conceivable that soot volatilized from firewood will rot on food with the wind, because we all know that soot generated from wood contains carcinogens, and long-term consumption will cause harm to the body. Then, many people like it very much and worry about it. What do we do? Ha ha, rest assured. For everyone's health and processing efficiency, we have designed a smoke stove that can improve work efficiency, filter carcinogens and improve product quality through our research and reasonable calculation.
With the smokehouse, we no longer need to worry that processing those pieces of bacon in hot summer and cold winter will choke our eyes and waste energy. We can use our smoking room to process what we want, or we can process at night without manual guard. As long as we adjust the time and temperature, the equipment will work by itself. When the set time and temperature are reached, the power will be cut off automatically. Moreover, the equipment has a thermal insulation layer, which can effectively ensure the temperature and taste of food.
Bacon requires black and red color, so you need a lot of smoke to smoke it. So we designed a smoke return system on the stove, which can recover the smoke volume, reduce the loss of smoke, increase the size of smoke, make the smoke volume even, effectively smoke to all corners, so as to achieve the effect of uniform color.

Benefits of using a new smoking stove
1. The traditional smoke products with high safety performance may cause fire due to improper smoking or negligence. The smoke furnace has a safety overload device in the electrical control system, and the steam device has a safety valve and other devices, so the operation is safe and reliable;
2. Environmental protection and hygiene/food hygiene requirements. The internal and external plates of the machine are made of 304 stainless steel, and the thermal insulation material is made of high temperature polyurethane foam, which has good thermal insulation effect, fast temperature rise and low power consumption. After the smoke is colored in the furnace, the exhaust volume is small, there is no black smoke, and the environment is not polluted.
3. High production efficiency and product saving. The circulating air design of the machine is reasonable. Compared with traditional fumigation, this machine has uniform color, beautiful color and high yield. The use of smoking materials is also much less than traditional smoking materials.
4. One machine can be used for multiple purposes to realize product diversification. Traditional smoked products can only be smoked and colored. In addition to the smoking function, the smoking furnace also has the functions of cooking, drying, baking, exhaust, etc. Simple operation, one machine for multiple purposes. According to the different requirements of processes and different products, control devices such as time, smoking and temperature can be adjusted at will to realize the diversification of various products.