Helia Smoker 48 Smoker

Technical specifications

Number of levels 4 One-time loading, kg 14 Power, kW 2 Type of smoking hot+cold Voltage, V 220 Overall dimensions (L x W x H), mm 450x850x350 Weight, кг 45.00 Internal dimensions of the chamber WxDxH, mm 350x830x290 Capacity 48 trout at 250g/24 at 500g/8 chickens/14kg of meat Tmax, °C 250 Timer 2 pcs, for 15 and 60 minutes Thermostat There is All characteristics Description. Helia Smoker 48 Smoker The Helia Smoker H48 smokehouse (chamber) is manufactured by the German company OSSA RÄUCHERGERÄTE , which specializes in the production of smokehouses and owns the trademark Helia Smoker. The smoking chamber is designed for cold and hot smoking, baking and grilling of meat, fish, poultry, seafood, cheeses and vegetables. Smokehouses are made of high-quality stainless steel. The oven design allows you to cook fish or meat in its own juice (without adding fat). In Helia Smokers, food is cooked under pressure within the chamber using indirect heated air. The set includes a sawdust container, a smoking pan, 4 flat grates, and 4 fish grates. Due to its compact size, the smokehouse can be used in small meat processing plants, restaurants, bars, and food service establishments. A smokehouse is a cost-effective purchase, considering the fact that smoked products cost almost twice as much as ready-made semi-finished products. This is how the most ordinary fish can be transformed into "golden" ones. The same applies to meat, vegetables, cheese, and some other products. For smoking, mainly sawdust from alder and fruit trees is used. A constant temperature in the chamber ensures optimal smoke dispersion, resulting in a product that acquires not only a pleasant taste but also color. The main advantages of the Helia Smoker mini smokers: • The process of hot and cold smoking occurs under pressure. The secret of the technology is that fish or meat is cooked not on charcoal or in devices with infrared radiation, but by the indirect action of heated air in the interior of the chamber under pressure. • Due to their heating properties, mini smokers are suitable for cooking foods at lower temperatures. Cold smoking is carried out at temperatures below 20°C. For example, cold-smoked salmon can be cooked in 90 minutes. • The mini smoker door closes hermetically, preventing moisture evaporation. Food retains its natural juices, so cooking require... Read in full

Brand: Helia Smoker, Germany Instructions. Helia Smoker 48 Smoker Add your review or ask a question Your name:*   E-mail:   Rate this product:               Usage time: days weeks months years   Comment (general impression):*   Advantages (pluses):   Disadvantages (minuses):   Add

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Spare parts for Helia Smoker 48 Smoker

: 79498 Heating element of the Helia Smoker 24 smokehouse 4793 грн Notify about availability not available Reviews: 0 Add to Compare open Heating element of the Helia Smoker 24 smokehouse.. : 16064 Helia Smoker door seal 2605 грн Notify about availability not available Reviews: 0 Add to Compare open Helia Smoker door seal..

Technical specifications. Helia Smoker 48 Smoker

Number of levels 4 One-time loading, kg 14 Power, kW 2 Type of smoking hot+cold Voltage, V 220 Overall dimensions (L x W x H), mm 450x850x350 Weight, кг 45.00 Internal dimensions of the chamber WxDxH, mm 350x830x290 Capacity 48 trout at 250g/24 at 500g/8 chickens/14kg of meat Tmax, °C 250 Timer 2 pcs, for 15 and 60 minutes Thermostat There is

Brand: Helia Smoker, Germany Instructions. Helia Smoker 48 Smoker

Description. Helia Smoker 48 Smoker

The Helia Smoker H48 smokehouse (chamber) is manufactured by the German company OSSA RÄUCHERGERÄTE , which specializes in the production of smokehouses and owns the trademark Helia Smoker.

The smoking chamber is designed for cold and hot smoking, baking and grilling of meat, fish, poultry, seafood, cheeses and vegetables.
Smokehouses are made of high-quality stainless steel.
The oven design allows you to cook fish or meat in its own juice (without adding fat).
In Helia Smokers, food is cooked under pressure within the chamber using indirect heated air.
The set includes a sawdust container, a smoking pan, 4 flat grates, and 4 fish grates.

Due to its compact size, the smokehouse can be used in small meat processing plants, restaurants, bars, and food service establishments.
A smokehouse is a cost-effective purchase, considering the fact that smoked products cost almost twice as much as ready-made semi-finished products. This is how the most ordinary fish can be transformed into "golden" ones. The same applies to meat, vegetables, cheese, and some other products.
For smoking, mainly sawdust from alder and fruit trees is used.
A constant temperature in the chamber ensures optimal smoke dispersion, resulting in a product that acquires not only a pleasant taste but also color.

The main advantages of the Helia Smoker mini smokers:
• The process of hot and cold smoking occurs under pressure. The secret of the technology is that fish or meat is cooked not on charcoal or in devices with infrared radiation, but by the indirect action of heated air in the interior of the chamber under pressure.
• Due to their heating properties, mini smokers are suitable for cooking foods at lower temperatures. Cold smoking is carried out at temperatures below 20°C. For example, cold-smoked salmon can be cooked in 90 minutes.
• The mini smoker door closes hermetically, preventing moisture evaporation. Food retains its natural juices, so cooking requires no added fat or oil.
• Uniform temperature and optimal smoke distribution ensure high-quality cooking and golden color of smoked meats.
• Both fresh and frozen foods are suitable for cooking in the mini smoker. There is no need to waste time defrosting them beforehand.
• Fish and meat smoked in HELIA SMOKER mini-smokehouses can be stored in the refrigerator, vacuum-packed, or frozen. The dish's flavor is not lost.
• The working chamber, the body of the device and the grates are made of durable stainless steel.
• Double walls of the smokehouse body allow to reduce energy loss and achieve rapid heating inside the chamber.
• Temperature control is achieved using a thermostatic controller.
• Built-in timer allows you to set the desired cooking time for your food.

Cold smoking involves treating the product with smoke, without exposure to temperature.
When cold smoking, the oven is not preheated. Simply turn the middle knob of the heating coil on for 10 minutes to create smoke from the sawdust. Smoking time depends on personal preference. For example, it's recommended to smoke salmon for eight hours. The cold smoking process can be repeated several times without degrading the quality of the product. For example, a ham can be smoked up to ten times.

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Included. Helia Smoker 48 Smoker

• smoking chamber – 1 piece
• sawdust container – 1 pc.;
• smoking tray – 1 pc.;
• fish grill - 2 pcs.;
• flat grates 30x40cm – 2 pcs;
• smoking sawdust and spice samples - 1 pc;
• instructions with smoking recipe;
• 12 months warranty;
• package.

Instructions for cold smoking in Helia Smoker smoking chambers.. Helia Smoker 48 Smoker

1. Pre-cooling the oven: Place ice cubes, crushed ice, or cold packs in a large tray (preferably a 7cm tray, not included in the standard package; the small tray included in the package can also be used, but will use less ice) and close the oven for approximately 15 minutes. The oven must be unplugged during this time.
2. Preheat the woodchip heating element (turn on the central timer) with the door open until the heating element turns red. Then, place the tray with hardened woodchips on the heating element. Insert the grate with the product to be smoked and close the smoker door.
3. Always take the food to be smoked (salmon, sausages, etc.) straight from the refrigerator immediately before smoking and place it in the smoker. Salmon can be frozen or fresh-frozen. Leave ice cubes in the smoker chamber throughout the smoking period. It's recommended to place the salmon on the top rack and, instead of using a standard baking sheet, purchase a special 7cm deep baking sheet and fill it with ice cubes (you can also fill the baking sheet with water and freeze it). This amount of ice will optimally cool the oven and produce optimal results, especially when cold smoking salmon.
4. Let the product sit in the chamber for about 10 hours (or overnight). If the product isn't smoked enough, simply repeat the process.
5. After the smoking process is complete, cold-smoked salmon should be wrapped in special food-grade parchment paper (this removes the gray smoke) to restore its appealing appearance. Important: sausages and ham can also be smoked at normal oven temperatures, without ice chilling.

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Spare parts for Helia Smoker 48 Smoker

: 79498 Heating element of the Helia Smoker 24 smokehouse 4793 грн Notify about availability not available Reviews: 0 Add to Compare open Heating element of the Helia Smoker 24 smokehouse.. : 16064 Helia Smoker door seal 2605 грн Notify about availability not available Reviews: 0 Add to Compare open Helia Smoker door seal..