Thermal equipment

Use and user-friendlyness as well as the extremely favourable price. They make it possible to produce high-quality goods in a cost-saving manner. Traditional smoking (the food to be smoked is suspended in the rising smoke) is combined with modern technology (digital controller). The compact systems require little space and are easy to operate. The control elements are clearly laid out and functional and can be placed either on the right-hand or the left-hand side, depending on individual requirements (please specify on order). The door stop is fitted on the right-hand side as standard but can also be positioned on the left, if required (please specify on order). For charcoal-burning cabinets the usual smoking method should adhere to practical experience: larger pieces of charcoal are used for heating – wood chips and sawdust for smoke generation. With chamber temperature control and core temperature control. Pipe ø130 mm. 8 levels.