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Smoker Generator
(Body Not Include)
DSH-A04/ DSH-C04
4 Layer Two
Heating Elements
Note: All models standard are hand feeder, you need optional order.
Smokehouse
Operator's Manual
SG-C01
DSH-S03
/ DSH-C03
4 Layer Single
Heating Element
DSH-A09
/ DSH-C09
9 Layer Two
Heating Elements
1
DSH-S08
/ DSH-C08
9 Layer Single
Heating Element
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Related Manuals for Adexa SG-C01
Summary of Contents for Adexa SG-C01
- Page 1 Smokehouse Operator’s Manual SG-C01 Smoker Generator (Body Not Include) DSH-S03 / DSH-C03 DSH-S08 / DSH-C08 4 Layer Single 9 Layer Single Heating Element Heating Element DSH-A04/ DSH-C04 DSH-A09 / DSH-C09 4 Layer Two 9 Layer Two Heating Elements Heating Elements...
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Page 2: Table Of Contents
Table of Contents Introduction Parameter Smoking Meat Important Safeguards Operating Instructions Troubleshooting Cleaning Warranty Limitation of Liability Operating Instructions Warranty Card Specifications/Parts List Recipes Introduction Congratulations! You have purchased a smokehouse designed, engineered and constructed by a company with 10 years experience in creating products for making homemade sausage. -
Page 3: Parameter
Parameter Note: Due to continuous products improvement, specification may change without notice Item Voltage Layers Power(W) Sizes Temperature Timer Metal Name SG-C01 Smoker 110V or ---- 110+5 19*16*23 0-60 0-12h Generator 220V DSH-S03 Mechanic 110V or... -
Page 4: Operating Instructions
NOTE: This machine is not intended for use by children. Smokehouses are major appliances and should only be used by a person that is familiar with smoking procedures. This smokehouse operates at 220V, 50Hz or 110 volt, 60Hz, 9 amps and should be serviced only by a qualified electrician. - Page 5 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°...
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Page 6: Troubleshooting
the smokehouse temperature reaches 71° C-74° C (160-165° F). Hold at this temperature until the internal temperature of the product you are smoking reaches 66° C (152° F). When 66° C 152° F is reached, turn off the smokehouse and carefully remove sausage. Shower with cold water until the internal temperature reaches 49°... - Page 7 in which the heat source is in one area while the smoke is forced into another area where the meat product is. In other words, the meat will have a smoked flavor, but will not be exposed to heat. If you are referring to making sausage and keeping the tempera- ture within the 76°...
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Page 8: Warranty
the smoke was not able to penetrate that area, leaving a white spot after smoking. There is no problem with your sausage. Cleaning and Maintenance Your smokehouse has been designed to give you years of trouble-free service, provided that it is properly maintained. After each use, unplug the smokehouse and allow it to cool. - Page 9 the total liability of Hakka or its distributors with respect to this sale of the equipment and service furnished hereunder, in connection with the performance or breach thereof, or from the sale, delivery, installation, repair or technical direction covered by or furnished under this sale, whether based on contract, warranty, negligence, indemnity, strict liability or otherwise shall not exceed the purchase price of the unit of equipment upon which such liability is based.
- Page 10 Connect electric box plug to the smoker body box socket well. Then screw the box to the smoker body well. If your order come with smoker generator, just fix it to the smoker body and plug on, switch on/off, you can control it. To Working Install the handles, put the woodchips to the trays or into generator trays , and the oil drop pan to the smoker.
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Page 11: Specifications/Parts List
Specifications/Parts List Electric Diagram( Smoker body and Generator) S----Switch KT----Timer T1—Safty Thermometer T2-- -Temperatur e Control 1. FU----Fuse HL1—Power 2. M----Motor indicator 3. EH—Heating HL2—Heatin Element g indicator 4. S-- --Switch EH—Heating Element... - Page 12 Great Sausage Recipes Ingredients for 25 Lbs.: To smoke the sausage, place it into a 1.2/3 cups salt preheated smokehouse at 54° C (130° F) 2.2 1/2 Tb. sugar with dampers wide 3.3 Tb. fresh garlic open. Keep this temperature until the 4.2 1/2 Tb.
- Page 13 temperature to 140º F and hold for 4 10.20 lbs. lean venison or elk meat hours. Finally, raise temperature to 74º C 11.5 lbs. regular pork trimmings (165º F) and hold until an internal 12.3 ¼ cup Fermento temperature of 160º F is obtained. Test the temperature close to the ball-and-socket Grind meat through 3/16”...
- Page 14 IMPORTANT WARRANTY INFORMATION! Please fill out and return this warranty card immediately. Your warranty cannot go into effect until we receive your registration. First Name: _______________________ Initial Last Name: ____________________________ Street: _________________________________________ Apt.. No.: ___________________________ City: _________________________________ State Zip Code: _____________________________ Telephone: ____________________________ Fax (If Available): _______________________ Email Address: _____________________________________________________...