The professional smoker FM 4 allows cold smoking with beech sawdust some meat (duck breast, filet mignon, ...), cold cuts (ham, bacon, sausage ...), fish (trout, salmon, herring) and crustaceans ( lobsters, lobsters ...).
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A good smoking practiced by the professionals in catering takes place in three stages: the salting, the drying and the smoking. This last step is carried out cold to remove the free water of the product, without drying or crusting the product.
The electric smoker FM 4 is equipped with a heating pin with timer. This heating element allows the automatic ignition of the smoker and the burning of sawdust.
This automatic smoking oven has 2 levels:
- The lower cooking grid allows to smoke only large pieces such as whole-bone ham
- The top cooking grid allows to smoke on both levels some fishes, crustaceans or cold cuts.
This professional smoker comes with a 100% natural beech sawdust refill, which is essential to obtain this taste and unique flavors of the smoked product.
Equipment: resistance, timer, lower cooking grid 400 x 600 mm, upper cooking grid 340 x 545 mm