Today we cook chicken with our smokaroma, without using wood chips we aren't adding smoke flavor. This machine can cook 45 pounds of juicy chicken per batch with or without smoke, and can be used throughout your menu.
Quickly cooking chicken in a pressure smoker without the wood chips allows you to use one piece of equipment and be versatile in its menu expansion. Precooking chicken with a pressure smoker for a rush will allow your kitchen to quickly serve many dishes with minimal equipment.
- 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.
Call to order Today!
352-415-4501