Electric Smoker - Sofraca - 04FM4
This 2-tier Smoker is ideal for your fish (salmon, trout, eel...), meats (duck breast, pork tenderloin...) or even seafood (lobster, langoustine, scallops....) at a very economical cost. Ham smoker to be used on 1 level for smoking whole bone-in hams or 2 levels to smoke fish, charcuterie.
A good smoking process, such as practiced by professionals, consists of 3 steps : salting, drying and smoking. This last step is done cold to remove free water, without drying out or crusting the product.
The cold smoking consists of exposing the food to cold smoke, the food is smoked and not cooked. The wood chips burn in the smoker, producing smoke by slow combustion and cooled in the device for a even smoking. The temperature inside the smoker chamber must not exceed 32° C (25°C for salmon) so that the food does not cook.
The 2-tier electric smoker contains a heating pin with a timer allowing automatic ignition and combustion of the wood chips.
It comes with a refill of premium oak wood chips, essential to obtain this unique taste and these flavors.
Lower cooking rack: 400 x 600 mm
Upper cooking rack: 345 x 545 mm
Features:
| Sofraqualité Guarantee |
1 year parts |
| Energy |
Electric |
| Power supply |
230 V |
| Width (mm) |
715 |
| Depth (mm) |
415 |
| Height (mm) |
360 |
| Weight + pallet (Kg) |
36 |
| Power (W) |
250 |