IPKS-052.99-01 Hot Smoking Unit (Domestic / Household Type)

The hot smoking chamber is designed for smoking meat, fish, cheese, and lard both at home and in outdoor conditions.

The unit is made entirely of food-grade stainless steel 12Kh18N10T with a thickness of 1.5 mm.

Key features:
— heat-resistant food-grade stainless steel, 1.5 mm thick;
— the lid directs moisture and resins into the water seal, preventing condensation from dripping onto the product and avoiding a bitter taste;
— the water seal blocks oxygen from entering the smoker, helping to prevent ignition while keeping smoke and strong odors inside;
— two tiers of grids allow even distribution of products for smoking.

Structurally, the smoker consists of a rectangular container closed with a lid. The flanged edge of the lid fits into a special groove around the perimeter of the container, which is filled with water during cooking and serves to retain steam inside. The lid is equipped with a fitting for releasing excess pressure and removing excess steam during baking and smoking.

Inside the container, a tray is installed to collect condensation and liquid dripping from the product. Two grids are placed one above the other for arranging the product. The product is placed on the grids in a single layer.

For smoking, from 30 g (for container IPKS-052.99-01) to 100 g (for container IPKS-052.99-00) of wood chips from non-resinous woods such as alder, apple, cherry, or oak are placed on the bottom of the container. Then the tray is installed, followed by the grids with the product, the lid is closed, and the groove around the perimeter is filled with water.

The loaded smoker is then placed on a heat source: model IPKS-052.99-00 is designed for two burners, while model IPKS-052.99-01 is designed for one burner.

A hose can be attached to the fitting and directed to an exhaust hood, or, if no hood is available, led out through a window.

Cooking time is selected individually depending on the weight and thickness of the product piece.