Sofraca Electric smoker - 1 floor - L 1000 mm

The Smoker is ideal for your fish (salmon, trout, eel ...), meat (duck breast, filet mignon ...) or crustaceans (lobster, lobster, shells St. Jacques ....) at a very economical cost . 

Good smoking, as practiced by professionals, involves 3 stages : salting, drying and smoking. This last step is done cold to eliminate the free water, without drying or crusting the product.

The cold smoking is therefore exposing food to cold smoke, food is smoked and uncooked. Sawdust burns in the smoker, produces slow-burning smoke and cools it in the appliance for evensmoking . The temperature inside the smokehouse must not exceed 32 ° C (25 ° C for salmon) so that food does not cook.

The 1-stage electric smokehouse contains a heating pin with timer for automatic ignition and burning of sawdust.

It comes with a top quality sawdust refill, essential for this unique taste and flavor.

Reference 04FM3

State:New