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smoker function

Technique

Best technique:

Top, long-life materials, noble and customisable design, practical handling of control elements and components. Removeable racks for fast cleaning. Highest standards of quality since 1983 100% Made in Germany, certified by TÜV NORD Germany/ GS (proven security), manufacturing according to VDE, CE European Declaration of Conformity.

Best materials:

Inner and outer casing from strong stainless steel.
High-gloss control elements in black piano lacquer-optic
Door sealing from extremely heat resistant industry material.
Completely insulated with non-flammable insulation grade A1.
Wear-free door mechanism.Modern construction design made for permanent operation.

Individual solutions according to customer requirements for additional charge.Individual door design with your company’s logo or any other design racks: number and positioning changeable individually

Our 3 models:

HELIA24 for the small and medium field

HELIA48 for medium and large fields

HELIA Gastronorm the new kitchen expert with GN-container-racks

Models Technical data Standard equipment capacity
230 or 115 volts, 1,5 kW
W 45 H 35 D 45 cms
weight, empty: 25 kgs
tested and certified by RWTÜV / GS manufactured acc.to VDE CE-certificate
temperature range up to 250 °C
drip pan (30x40 cms) *
1 trout grill (30x40 cms) *
1 flat grill (30x40 cms) *
1 smoking pan *
1 kg sawdust, beech (fine)
recipe booklet and manual
2 rails removeable
3 rails on request
* stainless steel
24 trouts up to 250 gs each or
12 trouts each 300 gs and up
approx. 4-6 chicken
approx. 7 kgs roast
230 or 115 volts, 2,5 W
45 H 35 D 85 cms
weight, empty: 39 kgs
tested and certified by RWTÜV / GS manufactured acc.to VDE CE-certificate
temperature range up to 250 °C
drip pan (30x80 cms) *
2 trout grills (each 30x40 cms) *
2 flat grills (each30x40 cms) *
1 smoking pan *1 kg sawdust, beech (fine)
recipe booklet and manual
2 rails removeable
3 rails on request
* stainless steel
48 trouts up to 250 gs each or
24 trouts each 300 gs and up
approx. 8-10 chicken
approx. 14 kgs roast
230 or 115 volts, 2,5 kW
W51,5 H 43,5 D 60,5 cm
weight, empty: 35 kgs
tested and certified by RWTÜV / GS manufactured acc.to VDE CE-certificate
temperature range up to 250 °C
drip pan (32,5x53 cms) *
1 trout grill GN 1/1 (53x32,5 cms) *
1 flat grill GN 1/1 (53x32,5 cms) *
1 smoking pan *
1 kg sawdust, beech (fine)
recipe booklet and manual
* stainless steel
special feature: 5 racks for GN containers and grills, removeable, distance each approx. 40 mms
* stainless steel
36 trouts up to 250 gs each or
18 trouts each 300 gs and up
approx. 18 kgs roast
Immediately ready for use … easiest operation

Step 1 - preheat the oven

Turn the temperature dial in order to preheat the oven to your desired cooking temperature. The green light will go out once the oven has reached this temperature.

Step 2 - Fill the smoking pan

Fill the smoking pan with sawdust at your own choice. Add some water and place the pan on the heating element in the oven.

Step 3 - Place the food in the oven

Place the food that you want to smoke on the rack(s). Place your rack on the drip pan and slide this onto the lower rail of the oven. If you are using more than one rack/grill, slide the second rack onto the upper rail of the oven.

Step 4 - Turn on timer

Turn on the timer. This will initiate the smoking process and bring it to an end once the timer has expired. The red lamp will light up.

Step 5 - Set the signalling timer

Use the signalling timer dial to set the cooking and smoking time. You can either choose your own time or refer to our recipe book for recommended times. Please also refer to our recipe book for more information on the cold smoking process.

Trout 15 – 20 min. Chicken legs 20 – 25 min
Carp 20 – 30 min. Turkey/duck 50 – 90 min.
Pike / perch 20 – 30 min. Saddle of venison 45 – 60 min.
Coalfish 15 – 20 min. Leg of lamb 60 – 90 min.
Halibut 15 – 20 min. Toast Hawaii 05 – 10 min.
Lobster 20 – 25 min. Jacket potatoes 25 – 35 min.
Salmon steak 15 – 20 min. Pizza 29 – 25 min.
Mussels 20 – 25 min. Tofu 15 – 20 min.
Eel 30 – 60 min. Pork knuckle 45 – 60 min.
Rolled roasts 40 – 60 min. Pork belly 30 – 45 min.
Suckling pig 60 – 90 min. Smoked steaks 15 – 20 min.
Chicken 30 – 45 min. Meatloaf 15 – 20 min.
Meat balls (burgers) 15 – 20 min.