FOOD SMOKERS

Cold smoking

Food smokers use smoke produced by slow combustion of wood sawdust. Smoke is cooled inside equipment, allowing food to be smoked at low temperature without excessive drying.

One or two smoking levels

Single-level smoker is suitable for smaller quantities of food, while two-level model provides a larger smoking area. Smokers can be used for fish, meat, cured products and selected seafood.

Oak sawdust for smoking

Premium oak sawdust is also available for smoke generation. Slow combustion produces smoke that gives food a characteristic smoked flavour and aroma.