Description
Electric dryers-smokers are used for drying and smoking cured meats, meat, fish, and cheese, replacing traditional firewood drying in classic smokehouses. They use electricity as a source of heat, making them very economical. The heat generated is used for drying, while dry beech sawdust is used for smoking the products, burning inside the smokehouse.
A significant advantage compared to traditional smokehouses is complete control over all parameters: temperature, air humidity, working time, and smoke quantity, allowing you to easily obtain a product according to your recipe.
Our smokers are made exclusively of stainless steel, making them high-quality, durable, and very easy to clean and maintain. We offer multiple models with different capacities, ranging from 5 to 60 kg of fresh product.
The range of smokers varies not only by capacity but also by equipment, catering to both household needs and professional use in restaurants, butcher shops, and similar establishments. We recommend browsing our complete offer to find something that suits your needs or simply give us a call for more information."
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