ELECTRIC FOOD SMOKER – 2 LEVELS FAD-264
- Electric food smoker with two levels is professional equipment designed for cold smoking fish, meat, cured meats and seafood using smoke produced by slow combustion of wood sawdust.
- Smoke produced by slow combustion of sawdust is cooled inside appliance, allowing even smoking at low temperature.
- Heated ignition element with timer provides automatic ignition and subsequent combustion of sawdust.
- Supplied with 500 g of premium oak sawdust.
- Lower level is equipped with a grate measuring 400 × 600 mm.
- Upper level features a perforated surface measuring 340 × 545 mm.
- Two working levels provide additional space for smoking larger quantities of food at the same time.
- 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.
