There are various ways to cook meat, and although many regions choose to cook it freshly, there are also many regions that choose smoked meat. Nowadays, people don't have to smoke meat products themselves, they can process them through smoking ovens.  

The smoking oven is suitable for smoking fish, ham, sausages, bacon, cured meat, roasted chicken, roasted duck, poultry, aquatic products and other smoked products. It can be baked, dried, colored and molded in one step, with good smoking color, better taste, guaranteed quality, excellent technology, and easy operation. After being smoked, the color of the food looks good, and there is a smoky aroma that makes people feel fragrant but not greasy. It can also achieve environmental protection effects, replacing traditional smoking methods, saving labor for workers, improving work efficiency, and enhancing the taste and elasticity of the food.

Although China's meat processing smoker and equipment industry has made significant progress, it should also be noted that there is still a big gap between us and Europe in terms of integrated design, processing, continuous automation, and intelligent technology application.

Most of our production enterprises are small in scale, lack coordination among enterprises, unclear division of labor, and lack of mutual cooperation and communication. Our own scientific research and technological strength is relatively weak, and most of our products are only simple smoking furnaces or auxiliary facilities supporting foreign smoking furnace equipment. Due to the unregulated intellectual property market, there has been vicious competition among enterprises, which not only has a negative impact on the industry, but also hinders its further development.

From the perspective of users, many meat food companies have insufficient understanding of the overall technical level of meat processing smoke stoves, only focusing on equipment prices, resulting in a significant proportion of low-grade products, which indirectly hinders the upgrading and innovation of meat smoke stoves. Meat product researchers, including product design and development personnel of meat product companies and university researchers, mostly only grasp the performance and technology of meat processing smoke stoves at the basic theoretical level, only attach importance to meat process research, and lack enthusiasm for the practical operation of meat processing smoke stoves, which also hinders the development of the industry.

For the long-term and better development of meat processing smoking ovens, it is necessary to first establish industry standards and regulations, establish effective industry management organizations, and divide labor, supervise, and manage enterprises. Secondly, compile monographs or popular science books on meat processing smoking furnaces and equipment, as well as operating methods, to popularize knowledge of meat processing smoking furnaces and equipment, and guide meat food enterprises to correctly choose processing equipment, use and maintain various smoking furnace equipment. Focus on increasing product variety, improving product quality and technological level, and narrowing the gap between key equipment in China's meat smoking furnace manufacturing industry and developed countries.