Spin heating with timer to automatically stabbing burning the sawdust
Supplied with 500 g of oak sawdust (first grade).
Model equipped with a cooking grid: 400x600 mm.
Appliances are complied with the CE in force.
ADVANTAGE Why cold smoking? Correctly smoking like the professionals do it, consists of three steps: salting, drying and smoking. The last step is done in order to eliminate cold water without drying out the product, or to let the crusts. The smoke is generated by slow burning of oak sawdust (necessary to obtain a unique taste and smell) and cooled in the unit to obtain a homogeneous smoked product. Smoke your fish (salmon, trout, eel, herring ...), seafood (lobster, langoustine, scallops ...), meat (duck, filet mignon, ...), charcuterie (sausage, bacon, ham, ...) at a very economical price! For example, salmon, it comes to you three times cheaper to buy your own salmon to smoke instead of smoked salmon, also with the extra touch "homemade" it really makes the difference. And you can guarantee your customers complete traceability of the products.