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The cold-smoke system is suitable for cold-smoke and warm-smoke for meat, sausage, fish and cheese.

Temperature area:  15 – 30°C


Circulating fan, temperature regulator, heating, cooling, stainless steel evaporator.

Cold-smoke system manufactured in all sizes for stick length 80 cm, 90 cm or 1,00 m complete in stainless steel.

Technical Data:

Connection: 230 V / 16A
Performance: 2 KW
Size: according to stick length