Joomla Free Themes by iPage Complaints

Cold-smoke-system

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

Temperature area:  15 – 30°C

Equipment

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