In 2015, our company carried out a steam measurement and control intake modification project for the tunnel type steam baking oven of Shandong Fengxiang Food Company. This was the first time in China that the zirconia principle was used to measure the steam intake. After the modification was completed, it became a new process for steaming and baking food and has been valued and adopted by Jilin Aiske Electromechanical Co., Ltd., the largest tunnel type steaming and baking food machine manufacturer in China.

The successful application of this technology in China will change the mode of tunnel steam ovens relying entirely on imports, solving the problems of steam temperature and air intake control, as well as oxygen concentration in oil fume components. The solution to this problem will have a chain reaction for domestic food machinery manufacturers. In the technical exchange with Aiske, users highly recognize and agree with the use of direct insertion sensors to monitor the oxygen concentration in steam and oil and gas to ensure product quality. At the same time, users also expressed that this has broken through the bottleneck of many years.

In the follow-up visits to customers Shenyang Xinhui Meat and Poultry Co., Ltd. and Jilin Jinyi Egg Products Co., Ltd., both the production capacity and production qualification rate of the team met or exceeded the design requirements.

This technology involves directly inserting zirconia probes into a steam oven to monitor the oxygen concentration in steam between 185 ℃ and 198 ℃. Under micro oxygen conditions, when meat products enter the furnace, the protein on the outer layer of the meat instantly solidifies, ensuring that the moisture and fatty acid components inside the meat products do not leak out, ensuring the freshness and original flavor of the meat products, and not damaging any meat components. The product is directly frozen and packed with nitrogen after being taken out of the oven, allowing the entire process to be carried out under micro oxygen conditions, ensuring food nutrition and shelf life, and achieving the same taste as frozen food and food made from fresh ingredients.