3 Reasons to Avoid Chain Driven Dampers in a Smokehouse
Chain driven dampers were the industry standard for decades when it came to “controlling” the breakpoint in an industrial smokehouse or dehydrator.
If you have an older oven, or one manufactured in Europe, chances are the dampers are driven and kept at a 90 degree angle from each other using chains and sprockets.
While this design was revolutionary in the industry when it was first introduced, new technology and updated designs have made chain driven dampers a thing of the past — and a very ineffective way of controlling the breakpoint in an oven.
In order to understand why chain driven dampers should be avoided in a smokehouse or dehydrator, it’s beneficial to know what the breakpoint is and how it’s controlled.
