Having smoked salmon on your menu is a must-have for several reasons. Firstly, it's a versatile ingredient that can be used in a variety of dishes, from simple salads to more complex entrees like salmon wellington. Its rich, buttery flavor pairs well with a range of herbs and spices, making it easy to create unique and delicious dishes. Additionally, smoked salmon is a popular choice among health-conscious diners due to its high protein content and low fat and calorie count compared to other fish options. By offering smoked salmon on your menu, you're catering to a wide range of tastes and dietary preferences, making it an excellent addition to any restaurant's offerings.
The Smokaroma is a high-quality smoker that is specifically designed for smoking quickly and efficiently, ensuring that the salmon is cooked evenly and to perfection. Its compact design makes it easy to use in a small commercial kitchen, and its durable construction can withstand frequent use without losing its effectiveness. Additionally, the Smokaroma when paired with our water baffle allows for operation without a hood. Helping produce perfectly smoked salmon with the right balance of flavors. By investing in a Smokaroma, you'll be able to consistently produce delicious smoked salmon that will impress your friends and family or customers.
- Fast and productive – cooking up to 45 pounds of fresh bone-in ribs per load in under an hour*.
- Safe – Normal operating pressure is 12 psi. The exhaust will occur between 14 to 15 psi and the pressure release valve will release pressure if it exceeds 16 to 17 psi.
- Cost-effective – Pressure smoking reduces shrinkage by up to 40% over other methods.
- Labor efficient – Fast and easy operation increases productivity. No watching, basting, or turning is required. Auto shut-off after the cook cycle is complete.
- Compact – Requires minimum space in the kitchen and casters are standard, making the unit portable. No vent hood is required to operate.
- Versatile – Smokes all types of meats, poultry, vegetables, cheese, and seafood.
- Dual Usage – Ability to hot smoke or “cold” smoke food products. In hot smoke mode, the main elements will provide heat along with the charring element. In “cold” smoke mode, only the charring element will heat.
- Customizable – Any type of wood chips can be used; mesquite, hickory, pecan, cherry, etc., and only 2 ounces are used per cook cycle.
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