Cold-smoke-system

The cold-smoke system is suitable for cold-smoke and warm-smoke for meat, sausage, fish and cheese.
Temperature range: 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:230V / 16A
Performance:2 kW
Size:according to stick lenght

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