Adexa SG-C01 Руководство по эксплуатации - Страница 5

Просмотреть онлайн или скачать pdf Руководство по эксплуатации для Торговое пищевое оборудование Adexa SG-C01. Adexa SG-C01 14 страниц. Smokehouse

Adexa SG-C01 Руководство по эксплуатации
Operating Instructions, cont'd
1.
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.
2.
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.
3.
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).
4.
Open the smokehouse door and carefully place the sawdust pan with sawdust in it.
5.
(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.
6.
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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