Professional smoker

The professional smoker is a very useful tool in high and medium level kitchens. This is not an absolutely essential tool in the kitchen, like a deep fryer rather than a sandwich plate, but with professional equipment that characterizes the typical cuisine of a certain restaurant. Choosing a professional smoker therefore means making a targeted investment that will characterize the gastronomic identity of your business.

The smoker is used to cook a wide variety of foods including fish, meat and sausages, which will take on the taste of the chosen smoke. There are in fact several types of woods that can be chosen, including those of cherry, oak, walnut and maple.

The professional smoking ovens on the market are of many different types. The most common ones are characterized by a large internal compartment, in which the products to be smoked can easily be hung thanks to stainless steel hooks, or placed on the grids. Then just fill the drawer located at the base with wood chips and set the desired temperature. The shavings, when burning, will release the smoke necessary to smoke food delicately, without the risk of burning them. The system is developed in such a way that it also collects excess fat. A second type of professional oven is, for example, the one proposed by Electrolux with its Volcano smoker which is inserted directly into the brand's ovens, thus becoming an accessory. It is an economical and flexible solution.

Advantages of the professional smoker

Professional smoking is first and foremost clean and safe. The action of smoke, in fact, has antibacterial properties such as to slow down the deterioration of food and disinfect surfaces by eliminating germs and bacteria. Furthermore, it is a rather versatile tool and with which different results can be obtained. There are those who use this technique even on fish, especially on mussels.

Cold smoking and hot smoking

there two different types of smoking, the hot one and the cold one, which respond to two different needs. To obtain a real cooking with thehot smoking, you need an average temperature ranging between 60 ° C and 80 ° C. L' cold smoking with professional smoker ovens it is obtained by setting the thermostat to a lower temperature, between 10 ° C and 30 ° C. The advantages of this technique are the prolongation of the storage time of foods (such as, for example, those that are not consumed immediately and which must then be subjected to hot smoking before being served). Furthermore, cold smoking is suitable for foods that are served raw and to which you simply want to add flavor, such as smoked salmon carpaccio. 

Which professional smoke oven to choose?

Inside the Hotel Supplies Shop you can find various solutions to reduce your investment, but still have quality equipment.

If you have an Electrolux oven, the best solution is to move towards theVolcano smoker.

There are also other types of Unox smokers e Rationally which can be used individually and independently of an oven. They require a small space in your kitchen and are easy to use.

In addition, various accessories can be associated with these professional smokers, such as wood chips, which give the final product different flavors and aromas.