Automatic Roast Duck Oven
全自动烤鸭炉 / 烧鹅炉
The hot line. Cured product sells alongside roast meat rather than instead of it.
Drying Equipment
Cured Meat Dryer
腊肉烘干机
Controlled temperature and airflow for lap cheong, cured pork belly and preserved sausage — a repeatable cure that no longer depends on a sunny week.
What it does
Curing is the oldest preservation method in the Cantonese kitchen and, until recently, the one most exposed to the weather. Sausage and belly were hung outside or in a breezy corner and left to lose moisture over several days. When the weather held, the result was excellent. When it turned humid, or rained for three days, batches came out uneven, dull in colour, or spoiled at the centre where moisture had not left fast enough.
A cured meat dryer replaces the weather with a set of controls. Product goes onto trays, warm air is drawn through the cabinet at a steady rate, and the moisture it carries is vented out. Because the air is moving past every tray rather than sitting in the room, every piece in the load loses moisture at a similar rate — so the batch finishes together instead of in stages.
The difference shows up in the finished product. Colour stays even from tray to tray, the texture is consistent, and you are not throwing away part of a batch because the bottom rack sat in damp air. It also shortens the calendar: what used to take as long as the weather allowed now runs on a timer, and the timer shuts the machine down when the cycle ends.
We build these for shops that produce their own lap cheong and cured belly rather than buying it in — either to control the recipe or because local supply is unreliable. It is the machine that fills the counter while the ovens are busy.
What a cure actually needs
Four variables decide how sausage and belly turn out. Controlling them is the whole job — and the reason a cabinet beats an open rack.
01
Steady temperature
Too warm and the fat renders and the surface cases over. Too cool and moisture leaves too slowly. The thermostat holds the set point.
02
Air that reaches every tray
Fan-assisted circulation moves air across the whole load, so the top rack does not finish hours before the bottom one.
03
A way out for moisture
Humid air is vented instead of recirculated. Without this, drying stalls once the cabinet air is saturated.
04
A definite end
Timer shut-off ends the cycle, so a long run finishes safely and at the same point every time.
Specifications
Standard configuration below. Cabinet height, tray count and layout, voltage and control options are built to your requirement — tell us your batch size when you enquire.
| Item | Specification |
|---|---|
| Product name | Cured Meat Dryer (腊肉烘干机 / 腊肠烘干机) |
| Application | Lap cheong, cured pork belly, preserved sausage, dried meat |
| Heating | Electric, fan-assisted |
| Voltage | 220V / 380V, 50–60Hz — configurable per destination |
| Control system | Adjustable temperature with timer and auto shut-off |
| Airflow | Forced circulation with moisture exhaust |
| Rack system | Multi-tray racks — tray count configured to your volume |
| Chamber material | 304 stainless steel |
| Capacity | Multiple cabinet sizes available — quoted against your batch volume |
| Included | Tray racks; curing parameters covered in training material |
Built for Service
Why make your own cure
01
Weather stops mattering
Humid weeks and rainy seasons no longer decide whether this month's batch is sellable.
02
Even colour, batch to batch
Steady airflow and temperature give the same result on every tray, week after week.
03
304 stainless throughout
Food-contact surfaces in 304 stainless — washable, corrosion resistant, built for long cycles.
04
Training included
Starting parameters for common cured products, and how to adjust them, come with the machine.
Usually bought together
The dryer fills the counter while the ovens run the hot line. Buyers who cure their own product are usually fitting out both sides at once.
Air-Drying Cabinet
风干晾鸭柜
For hanging birds rather than trays — the two dryers cover different shapes of product.
Chicken Poaching Tank
浸鸡箱（经济箱）
The quiet half of the menu, running all day beside the roast and cured lines.
Questions About This Machine
Cured meat dryer FAQ
You can dry small items in it, but it is not what it is built for. Hanging birds need vertical space and rod hanging, which is what the air-drying cabinet provides. This machine is built around trays, because sausage and sliced belly lie flat.
Tray count and tray size depend on the cabinet height we build for you. Tell us how much product you cure per batch and how often, and we configure the rack layout to that rather than selling a fixed size that may not suit your volume.
It vents moisture, so it needs somewhere for that air to go — the same consideration as any dryer. We will tell you what your room needs when we discuss the installation; most kitchens cope with a normal extract.
The working range is adjustable across the temperatures used for curing and drying. Exact figures depend on the model we build for you, and we confirm them on the spec sheet with your quote. Starting parameters for common products come in the training material.
No. Load the trays, set temperature and time, start. The timer shuts the machine down at the end of the cycle, so an overnight run finishes safely without anyone present.
Next Step
Get a quote for this dryer
Tell us what you cure, how much per batch, your voltage and destination port. We will send back a spec sheet and a landed-cost quote.
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