AUTOMATIC SMOKERS

AUTOMATIC SMOKERS

รหัสสินค้า: ROL1-FM4

Dimension W715 x D415 x H360mm

ติดต่อเรา เพื่อสอบถามราคาสินค้า

รายละเอียดสินค้า

รีวิว

Features

Why cold smoking ? The Grand Chefs recommend 3 phases in smoking process: salting, drying and smoking. The last stage is carried out at low temperature to eliminate excess water, without drying out the product or turning it crispy. Smoke is produced by the slow burning of beech wood sawdust and then gets cooled in the smoke oven to provide even smoking. Use natural sawdust, preferably beech wood, to smoke your fish (salmon, trout, eel, herring, etc.), shellfish (lobster, crawfish, mussels, etc.), meat (duck breasts, filet mignon, etc.), delicatessen (sausages, bacon, ham, etc.) at a very cost-effective price!
Electric heating element with timer to ignite the oak sawdust. Delivered with a refill of beech sawdust, for that unique taste and flavour.
Ham smoker for use either on 1 level for smoking whole hams on the bone or… 2 levels to smoke your fish and delicatessen, etc. Lower grid: 400 x 600 mm. Upper punched cooking plate: 340 x 545 mm.
Features: heating element with timer, oak sawdust

Specifications