SMOKE APPLIANCES
Why smoke cold? The professional smoking process is done in 3 steps:
first salting, then drying and then smoking. Smoking happens on
low temperature in order to remove the excess water without it
product to dry out and to prevent crusting. The smoke comes
the slow burning of the oak sawdust. The smoke then becomes
cooled in the device for a homogeneous result.
With sawdust, preferably from oak, you smoke naturally and almost free of charge
the finest dishes: fish (salmon, eel, herring ...), shellfish (lobster, crawfish,
Scallops,…), meat (duck breast, filet mignon,…), charcuterie
(sausage, bacon, ham, etc.)
SMOKE APPLIANCE WITH 1 LEVEL
An electrically heated needle and a timer ensure the automatic
ignition of the sawdust. Delivered with a filling of oak sawdust
quality first, essential to get the best taste from the products.
Model FM 2: grid 400 x 600 mm
Model FM 3: grid 400 x 800 mm
SMOKE DEVICE WITH 2 LEVELS
Smoker for fish, charcuterie (2 levels) or from full hespen
leg. (1 level)
Model FM 4: Lower grid: 400 x 600 mm
Upper grid: 315 x 545 mm
