Steaming and smoking food has a very long history in China. The meat and sausages made through steaming and smoking are not only delicious in color and aroma but also tasty in flavor, and are loved by the majority of people. Therefore, in addition to some restaurants and food stores, some people also purchase small steaming and smoking ovens to make delicious food at home. So do you know the correct way to use a steaming and smoking oven?

1. Before opening the steaming and fumigating machine each time, it is necessary to conduct a comprehensive inspection of the main unit, smoke generating device, electrical control box, pipelines, valves, etc., and confirm that there are no abnormalities in the machine before starting it.

When making smoked products, ignite the smoking sawdust ten minutes before starting the machine, and then turn on the main machine after normal smoking.

3. Hang the items to be processed (sausages or meat strips) all over the trolley, push it into the main machine, close the furnace door tightly, and then press the buttons in order according to the machine's process requirements to operate.

4. After completion, it is necessary to clean the interior of the main unit and remove all dirt and grease from the floor. When cleaning the air duct and the upper part of the baffle, it is required to inject cleaning agent from the outside first, and then rinse with clean water.

5. Conduct a comprehensive inspection of the host machine, and only leave the site after confirming that there are no issues and turning off the power.

Special attention should be paid to the safety and reliability of steam pipelines, doors, and valves, ensuring no leakage, looseness, or rust. Outsiders should be warned to keep away from all steam pipelines to ensure the correct and safe use of the steaming and fumigating oven.