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


Turn the temperature control knob and set to the desired cooking temperature. As soon as the temperature is reached, the green lamp goes out.


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 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.


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.


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.


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



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