ELECTRIC FOOD SMOKER FAS-164
- Electric food smoker is professional equipment designed for cold smoking fish, meat, cured meats and seafood using smoke produced by slow combustion of wood sawdust.
- Stainless steel construction designed for professional use.
- Smoke produced by slow combustion of sawdust is cooled inside appliance, allowing even smoking at low temperature.
- Heating element with 250 W power and timer provides automatic ignition and combustion of sawdust.
- Automatic ignition timer operates on a 15-minute cycle.
- Supplied with 500 g of premium oak sawdust.
- Equipped with one cooking grate measuring 400 × 600 mm.
- Natural oak or beech sawdust can be used for smoking. Sawdust from coniferous, chemically treated or engineered wood is not recommended.
- Suitable for smoking salmon, trout, eel, herring, seafood, meat and cured products such as sausages, bacon and ham.
- Professional cold smoking involves three main stages: salting, drying and smoking.
- Low-temperature smoking helps remove excess free water without excessively drying food or forming a dry crust on its surface.
- Equipment complies with all applicable EU requirements and safety standards.
