兰州双锥回转真空干燥机专为煤泥烘干而设计
三筒烘干机，在单筒回转式烘干机基础上改进的节能产品。经多家企业、多个行业的应用，取得了良好的效果。三筒烘干机改进了单筒原单筒烘干机内部结构，增加入机前湿料的予烘干和延长湿料在机内烘干时间，再加上密封、保湿以及合理的配套措施，使烘干机生产能力与原单筒式 烟熏肉类 20g/100ml（0.7oz/5.3fl oz）-6% -8%：猪肉10%-15%，羊肉12%-18%，牛肉14%-20%，鸡胸肉16%-22%，鱼类17%-23%。
烟熏土豆片 30g/100ml（1oz/3.4fl oz）-9% -11%：土豆40%-50%
烟熏西红柿 25g/100ml（0.9oz/3.4fl oz）-8% -10%：西红柿60%-70%
烟熏黄瓜条 35g/100ml（1.2oz/3.5fl oz）-7% -9%
smoking meat (beef, pork, lamb) & vegetables
Cooking Method: Smoking
Product Name: Smoked Meat and Vegetables
The smoked meat and vegetables are prepared using a smoking process that involves exposing the food to smoke from burning wood or plant material for a period of time.
Meat:
Beef: The beef is cut into thin strips and seasoned with salt, pepper, and any other desired spices.
Pork: The pork is cut into thin slices or cubes and seasoned with salt, pepper, and any other desired spices.
Lamb: The lamb is cut into thin slices or cubes and seasoned with salt, pepper, and any other desired spices.
Vegetables:
Potatoes: The potatoes are peeled and sliced into thin rounds or sticks before being smoked.
Tomatoes: The tomatoes are halved or quartered before being smoked.
Cucumbers: The cucumbers are sliced into thin rounds before being smoked.
The food is then placed in a smoker for several hours until it reaches the desired level of smokiness.
Smoker: A smoker can be used to smoke the meat and vegetables by creating an environment that allows them to absorb smoke flavor without drying out too much moisture content in these products will not exceed water absorption rate as follows:
Smokehouse Temperature Control System:
This system ensures consistent temperature control throughout the smoking process by monitoring both internal temperature of meats & veggies during cooking time at specific intervals after reaching certain levels on thermostat set points based on type of product like beef/pork/lamb; potato/tomato/cucumber etc., which helps maintain precise conditions needed for optimal results while preventing overcooking undercooked parts due excessive heat variation within chamber space between items placed inside racks within oven rack trays stacked vertically onto shelves located above lower part containing heating elements below bottom layer made up mostly water reservoirs filled liquid nitrogen mixture having same volume but less than half compared total capacity required cooling down entire unit quickly enough once job done so no further adjustments necessary afterward since this method prevents overheating problem common issue when trying cook large quantities simultaneously especially if room has poor ventilation leading poor air circulation affecting even cooking quality overall performance resulting better final outcome through proper use right equipment designed specifically task hand handling multiple tasks efficiently effectively!
