Tradition & Innovation
Technology at its best
- High-quality, durable materials, elegant and customizable design, practical handling of controls and components
- Completely removable slide-in rails for quick cleaning.
- Highest quality standards since 1983, 100% Made in Germany, certified by TÜV NORD Germany/GS (tested safety)
- Manufacturing according to VDE, CE European Declaration of Conformity
Best materials
- Inner and outer housing made of robust stainless steel
- Control elements in shining black piano lacquer finish
- Door seals made of extremely heat-resistant industrial material
- Full insulation with class A1 non-combustible insulation
- Wear-free door mechanism
- Modern construction design built for continuous use
Individual solutions *
according to customer’s requirements (subject to surcharge):
- Individual door design with your own company logo or desired motif
- Number and positioning of the support rails can be changed
It works as simple as this
PREHEATING
Turn the temperature control knob and set to the desired cooking temperature. As soon as the temperature is reached, the green lamp goes off.
FILLING THE SMOKING PAN
Fill smoking pan with wood flour/chips of your choice, add some water and place on heating element in oven.
FILL THE OVEN
Equip the grates with the products to be smoked. Insert the drip tray together with a grate on the lower rail, if needed insert another grate on the upper rail.
SWITCH ON TIMER
Turn timer to 15 minutes. This starts the smoking process. The red lamp starts to light up and stops after 15 minutes.
SET SIGNAL CLOCK
Here you set the cooking and smoking time. You can set it personally or take it from the recipe book.
For cold smoking process please find instructions in recipe book as well
INSTRUCTION VIDEO
Recommended smoking times
| Type of fish | Smoking times |
|---|---|
| Trout | 15 bis 20 minutes |
| Carp | 20 bis 30 minutes |
| Pike / Zander | 20 bis 30 minutes |
| Mackerels | 20 bis 25 minutes |
| Plaice / Sale fillet | 15 bis 20 minutes |
| Saithe | 15 bis 20 minutes |
| Halibut | 15 bis 20 minutes |
| Lobster | 20 bis 25 minutes |
| Salmon steak | 15 bis 20 minutes |
| Mussels | 20 bis 25 minutes |
| Eel | 30 bis 60 minutes |
| Type of meat | Smoking times |
|---|---|
| Knuckle of pork | 45 bis 60 minutes |
| Rolled roast | 40 bis 60 minutes |
| Belly | 30 bis 45 minutes |
| Suckling pigs | 60 bis 90 minutes |
| Smoked steaks | 15 bis 20 minutes |
| Meatballs | 15 bis 20 minutes |
| Meat loaf | 15 bis 20 minutes |
| Chicken | 30 bis 45 minutes |
| Chicken tighs | 20 bis 25 minutes |
| Turkey / Duck | 50 bis 90 minutes |
| Roast saddle of vension | 45 bis 60 minutes |
| Leg of lamb | 60 bis 90 minutes |
| Delicacies | Smoking times |
|---|---|
| Toast-Hawaii | 45 bis 60 minutes |
| Jacket potatoes | 40 bis 60 minutes |
| Pizza | 30 bis 45 minutes |
| Tofu | 60 bis 90 minutes |