| 摘要 |
An improved apparatus and method for smoke treating food products includes an inductively heated, hollow member which is raised to a sufficiently high temperature so as to vaporize an injected water/liquid smoke mixture. This happens when the liquid smoke mixture contacts the walls of the heatable, hollow member. Control apparatus is provided for regulating the amount of liquid smoke flowing to the mixing device; as well as providing for injecting air to carry the gaseous smoke away for subsequent use in the smoke treating process. The invention also provides for a self cleaning of the smoke generating tube member.
|
