Flavor of Smoke
Our smokers were designed with the purpose of producing food combining the smoking tradition with modernity.
The smoking technique was invented to preserve meat or fish but can also be used to add flavor, color and aromas.
The smoke released by wood chips or sawdust circulates inside the smoker evenly and its aroma permeates the food giving it an incomparable flavor.
You will achieve new sensations and unique aromas.
Our smokehouse line has different options in terms of dimensions. You can cook and smoke food using cold or hot smoking techniques.
(height x width x depth)
40 - 39 -21
50 - 39 - 21
60 - 39 - 21
50 - 60 - 28
Options: These models can have a door with a key or a sliding door. They can work with charcoal or a electrical resistance.
100 - 39 - 40
140 - 50 - 50
170 - 50 - 50
Options: In large Smokers we can put a 24x42cm glass door.
They can work with charcoal.