• Electric heating element with timer for automatic ignition and combustion of the sawdust.
• Delivered with 500 g of oak sawdust (premium quality).
• Model fitted with a cooking grid: 400x600 mm.
• Equipment manufactured following the (CE) standards in force.

ADVANTAGE:
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.