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