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業務用食品機器 Adexa DSH-C04のPDF 取扱説明書をオンラインで閲覧またはダウンロードできます。Adexa DSH-C04 14 ページ。 Smokehouse

Operating Instructions, cont'd

Fully open the damper located on the top of the smokehouse by turning the lever on

the damper stack. Preheat the smokehouse to 54° C (130° F) by pressing ON once,

Press SET TEMP once, when LED display is blinking use +/- Buttons to adjust to 54° C

(130° F), when acquired Press SET TEMP to lock in Temperature. Without Setting a

Timer, the heating element will not turn ON. To set a timer Press the SET TIME button

once, when LED display is blinking use +/- Buttons to select the duration of the Timer

(sug- gestion: Enter a slightly longer time than it will take to finish smoking process).

Monitor the inside temperature using the LED Control Display.

While you are waiting for the smokehouse to preheat, dampen the sawdust. Do not

soak it or get it too wet or it will create extra moisture that will condense on the inside

of the smokehouse. On the other hand, if it is too dry, it may create an open flame

which may scorch the meat and/or damage the smokehouse. There are three ways to

check if your sawdust has reached the proper dampness.

1. There should be no visible water collecting in the bottom of the sawdust pan,

2. All of the sawdust should now be a darker color

3. When you pick up a little more than a pinch of sawdust and squeeze it in your

fingers, water should not drip out. The amount of sawdust used greatly depends upon

individual taste. Using one full pan is a good place to start, but you can use more if you

desire a stronger taste. Set it aside for Step 4.

After approximately 15 minutes, place the product you will be smoking in the

smokehouse, close the door and let the product dry for 30-45 minutes at 54° C (130°

F).

Open the smokehouse door and carefully place the sawdust pan with sawdust in it.

(TIP: Pack the dampened sawdust in the pan and create a hole in the middle of

sawdust. This will help to keep the sawdust smoldering and create a heavy smudge.)

Close the door, leave the damper open and enter 68° C (155° F) on the smokehouse

control.

When you see smoke coming from the smokestack (this could take up to 10

minutes), lower the temperature to 60° C-63° C (140-145° F) and hold at

temperature until the desired temperature is reached. Close the smokestack to 1/4

open (repeat Step 4 if smoke stops). Raise the temperature every 1 1/2 hours until

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