Smoker Helia 48

Interior and exterior as well as drip pan and grills are made of stainless steel. Fish and meat are not cooked directly by the heat of firewood or by infrared heat but by indirectly heated air inside the smoker chamber. A special double lip door seal is used which makes the oxygen escape out of the oven chamber during heating and there is no additional ventilation thus there are no taste transmissions of different foods. A further positive effect of the special seal is a little under pressure occurring inside the smoking chamber which leads to fast cooking and fast hot smoking times and avoids drying out of food. The absence of air circulation and the under pressure make the food very tender and juicy. The absence of oxygen inside the oven makes the smo- king process non-toxic. The sawdust is ignited by the extra heating element thus we have no burning flames with harmful particles of soot but only the pure filtered harmless smoke is set free. During the smoking processes the filtered smoke depo- sits on the interior oven walls. They get dark but don’t worry about this – the darker the better the smoking taste. As this filtered smoke layer is no breeding ground for bacteria or germs you mustn’t scrape it off or use chemical cleaning agents – only clean or wipe out the food residues and grease. The drip pan on the lower rack avoids residues on the bottom of the smoker. Extremely low follow-up costs as no need of added adapter units and special expensive smoking pads or briquettes. Compared to combi-steamers or convection ovens with added smoking function a better smoking quality and intensity, no loss of time because of long-during cleaning programs, more flexibility, more energy-saving and much lower purchasing costs. No time-consuming training of your staff because of easy-to-operate and user-friendly design. All models are functional table top appliances and can be placed everywhere. The door opens to the front thus it is no obstacle on the right or the left side. No specific ventilation or installation directions Application under or nearby a simple fume hood is practicable, only small amounts of smoke escape. A practical and affordable option for in-house authentic smoking. Heating and cooking with thermostatic control – low and slow or high and speed…
Smoking with automatic timer. Cooking and smoking function separate (2 heating circuits) thus cook with or without smoke, or smoke with or without heat. Equal upper and lower heat without ventilation thoroughly cooks your food to a consistent temperature and makes it extremely juicy, tender and delicious. Optimal distribution of smoke and the use of different natural woods create the most delicious and appetizing smoked food you’ve ever tasted. Energy saving of up to 60% because of double shell con- struction with double insulation for minimal heat loss and short preheating thus cost-saving. All switches on the front side are easy to operate and user friendly and all parts are easily to change.

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