Smokeoven Series 135

Good and consistent results satisfy your customers and will widen your customer base. The precisely working heaters produce the smoke and keep the heat up to cook the meat at the same time. For quick charging, suspend the fish on curing hooks hanging from our pull-out trolleys. Due to a 50 mm insulation layer there is only a minimal heat loss, ensuring economical operation.

Technical Specifications (all models):
Width: ca. 940 mm
Depth: ca. 750 mm with door hinges
Voltage: 380 V
Smoke pipe: Ø 120 mm
Curing time: ca. 60-80 min (fish at 100 °C)

Width inside: ca. 630 mm
Depth inside: ca. 540 mm

Advantages:
• easy handling
• clean working
• constant temperature
• Time-saving and accurate determination of flavor
• Constant flavor results
• Economically rational smoking

Accessories:

for Smokeoven 135/15: trolley 135/15W, support opportunity for 6 grids

for Smokeoven 135/20: trolley 135/20W, support opportunity for 10 grids

Cold Smoking with Smoking Chambers of the 135-serie

For cold smoking there is the need of an additional external smoke generator and a smoke pipe connection between the smoking chamber and the external smoke generator. Therefore the 135-smoking chambers have a connection for an external smoke gererator at the side as a standard. The smoke pipe connection can be done e. g. like in the image above by three elbows and 2 pipes. Approriate pipes can be combinated by Smoking Pipes (art. no. R120/50). The diameter of the pipes is 120 mm. The external smoke generation functions like a smoke oven without smoking chamber. The smoke is cooling down on the way to the smoking chamber, therefore the smoke which is coming in contact with the food is already cold. By the height of the temperature, which can be chosen at the thermostate of the external smoke generator, the amount of produced smoke can be influenced. A higher temperature leeds to more smoke gerneration, a lower temperature leeds to less smoke production. When there is a too high air flow through the whole system it can happen that the food comes not enough in contact to the smoke. In such a case it is important to use a smoke valve (art.no. 120/11) to decrease the flow through of the smoke.