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Food Smokers
Diamond Cold Food Smokers allow you to add delicious smoky flavours and aromas to meat, fish, fruits, vegetables and much more.
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FAS-164 Electric Food Smoker Single Level
RRP $1,622.00 Excl. GST / $1,784.20 Incl. GSTFAS-164 Electric Food Smoker Single Level
Why choose cold smoking? The professionals recommend 3 stages in the 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 (essential to get this unique taste and flavours) and then cools down in the food smoker to get even smoking. Smoke your fish (salmon, trout, eel, herring, etc.), shellfish (lobster, crawfish, scallops, etc.), meat (duck breasts, filet mignon, etc.), delicatessen (sausages, bacon, ham, etc.) at a very cost-effective price! For the salmon, it will be 3 times less expensive to smoke the salmon yourself than to buy smoked salmon... giving your product this "home-made" touch which makes all the difference and guarantying your clients a perfect traceability of the products.
- Electric heating element with timer for automatic ignition and combustion of the sawdust.
- Delivered with 500g of oak sawdust (premium quality).
- Model fitted with a cooking grid: 400 x 600mm.
- Heavy Duty Stainless Steel Construction.
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Proudly Manufactured in France
CE Approved
Supported by our Australia Wide Service Network -
FAD-264 Electric Food Smoker Dual Level
RRP $2,408.00 Excl. GST / $2,648.80 Incl. GSTFAD-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.
Learn MoreProudly Manufactured in FranceCE ApprovedSupported by our Australia Wide Service Network
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