Tradition & Innovation
Technology at its best
- High-quality, durable materials, elegant and customisable 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)
- Production according to VDE, CE European Declaration of Conformity
Best materials
- Inner and outer housing made of robust stainless steel
- High-gloss controls in 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 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
PREHEAT
Turn the temperature control knob and set to the desired cooking temperature. As soon as the temperature is reached, the green lamp goes out.
FILLING THE SMOKER PAN
Fill the smoking pan with smoking flour of your choice and preference, add a little water and place on the heating coil in the oven.
LOAD OVEN
Load the grates with the goods to be smoked. Slide in the drip tray with a rack on the bottom rail, slide in another rack on the top rail if necessary.
SWITCH ON TIMER
Turn the timer to 15 minutes. This initiates the smoking process and ends it when it is finished. The red lamp starts to light up.
SET SIGNAL CLOCK
The cooking and smoking time is set here. You can determine these yourself or take them from our recipe book. Please also refer to our recipe book for the cold smoking procedure.
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 |