ROLLER GRILL Smoker 14kg

*ALL PRICES INCLUDE GST*

 

• Cooking grid 2 levels • Lower 400 x 800 • Upper 315 x 545 • Timer • All S/Steel construction • Removable grids • 10 amp unit • Power is 0.3 KW • Dimension (WxDxH): 715x415x360 • Grid 400 x 800 • Grid 315 x 545 Why cold smoking ? The Grand Chefs recommend 3 phases in smoking process : salting, drying and smoking. The last stage is carried out at low temperature to eliminate excess water, without drying out the product or turning it crispy. Smoke is produced by the slow burning of oak sawdust or beech wood and then gets cooled in the smoke oven to provide even smoking. Use natural sawdust, preferably oak, to smoke your fish (salmon, trout, eel, herring, etc.), shellfish (lobster, crawfish, mussels, etc.), meat (duck breasts, filet mignon, etc.), delicatessen (sausages, bacon, ham, etc.) at a very cost-effective price! Ham smoker for use either on 1 level for smoking whole hams on the bone or… 2 levels to smoke your fish and delicatessen, etc. Lower grid 400 x 600 mm. Upper grid 315 x 545 mm.