Apach FA052E

levels - 5, capacity 46 kg, temperature probe - true, fat collector - true, dimensions: 755x870x1085 mm, mains power: 230 V, 50/60 Hz, 3.2 kW

Apach FA082E

levels - 8, capacity 55 kg, temperature probe - true, fat collector - true, dimensions: 755x870x1310 mm, mains power: 230 V, 50/60 Hz, 3.2 kW

Apach FA999E

levels - 5, capacity 46 kg, temperature probe - true, fat collector - true, dimensions: 755x870x1085 mm, mains power: 230 V, 50/60 Hz, 3.2 kW

Professional smokehouse is performed as a construction of a metal box with grills and trays. It is an ideal equipment for cafes, restaurants and shops. With the use of smokehouses you can easily prepare delicious smoke fish, meat and other products. Among the fans of fast food there are many which give preference to smoked meat or fish, rather than a standard grill or barbecue. Smokehouse presentes two methods of processing of products: cold and hot smoking. The latter method is simpler and more economical than the first one. During hot smoking products are placed in the «hot smoke», emited from a special smoking fluid. During this process thermal processing of food is occured. Qualitative smokehouse is usually made of stainless steel, which provides durability of such equipment, eliminating the sticking of food, as well as the occurring of rust. Smokehouse does not require special maintainance, do not take up much space and are easy to clean. That makes this professional equipment indispensable for cafes, restaurants.