Cheese smoking chamber FR 50meatfor fish
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Characteristics
- Food product
- for fish, meat, for cheese
Description
The BASTRA smoke condensate system stands out through an environmental friendly method. It is characterised above all by the non-existenceof the known pollutants in the smoke, which have already been filteredout during the production of the smoke condensate. This technology produces ideal results thanks to the optimised interaction between state-ofthe-art microprocessor control, humidity regulation, even air circulation,temperature and smoke density. Precise, fine dosage by means of a dualnozzle provides for the stable and dry smoke needed for smoking.
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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.