fish and meat electric smoke chamber

RYXJ central heated smokehouse is the new Ribon designed smokehouse with the function of redden, drying, cooking, smoking and baking.
It is fit for processing sausage, ham and other beef, pork mutton, poultry and fishery products.
1.Adopt central heat exchanger with around 92m2 exchange areas. (Standard 2 door 4 trolleys smokehouse only has 10.5 m2.
2.The central circulation fan - big air flow and stable air pressure.
3.Special designed air duct in both side ensure the consistency of air allocation.
4.Special designed air damper to keep the air movement consistent and periodical change.
5.Special designed ceiling and active exhaust system increase the efficiency of the drying.
6.The staged dischargeable ceiling offers good air allocation and easy clean and maintenance.
7.The perfect staged clean system has the great clean effect in every part of the smokehouse.
8.The experienced and reliable RYMP control system (optional PC based RYPC control system)
9.Full welding high quality stainless steel structure with reliable silicon rubber seal and insulation wall; easy to load and transport for the trolleys.
10.Adopt ARMSTRONG drain valve for faster and better steam water collection and drainage to keep the best efficiency of steam.