FAD-264 Electric Food Smoker Dual Level
Why cold smoking ? The professional 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 oak sawdust or beech wood and then gets cooled in the smoke oven to provide even smoking.
Use natural sawdust, preferably oak, 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! For the salmon, it will cost you 3 times less expensive to smoke your-self the salmon rather to by smoked salmon... bringing the product this "home-made" touch which makes all the difference and guaranteeing your clients a perfect traceability of the products.
- Electric heating element with timer for automatic ignition and combustion of the oak sawdust or beechwood.
- Delivered with 500g of oak sawdust (premium quality).
- Model fitted with a cooking grid: 400x600 mm (upper cooking perforated plate: 340x545 mm).
- Heavy Duty Stainless Steel Construction.
- CE Certified.
- Proudly Made In France.
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