• Heating pin with timer to automatically ignite the combustion of the sawdust
• Supplied with 500 g oak sawdust (first quality).
• Model equipped with a baking grid : 400x600 mm.
• Device manufactured in accordance with current EC standards.

Why cold smoke? Smoking correctly as the professionals do, consists of 3 steps: salting, drying and smoking. The final step is done cold to eliminate water, without drying out or crusting the product. The smoke is generated by slow combustion of oak sawdust (necessary to obtain a unique taste and smell) and cooled in the device to obtain a homogeneously 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 salmon, for example, it works out 3 times cheaper to smoke your salmon yourself instead of buying smoked salmon, and with the extra "homemade" touch that makes all the difference. And you can guarantee full traceability of the products to your customers.

• mm (WxDxH) : 715x415xh230
• kW: 0.25
• Volts : 230/1N 50-60Hz
• kilograms : 12
• M³ : 0.8