Smokehouse VESTA "Steam Smoker"

Steam Smoker – a new generation oven, which is designed for delicate smoking and cooking products both on natural wood and on charcoal. The uniqueness of this oven lies in the fact that the process of cooking products occurs with the simultaneous use of fire and steam. This method ensures uniform distribution of heat and steam, which allows you to preserve the natural moisture of the products. Thus, this oven works as a thermal chamber, in which not only the smoking process takes place, but also the cooking of your product, which creates minimal losses in the manufacture of the final product.

The process of smoking in electric smokehouses takes place using a smoke generator and an electric heater (or electrostatic smoking), which leads to significant weight loss of the product (roasting), an increase in smoking time, and products begin to lose their juiciness.

Steam Smoker oven provides minimal weight loss of the finished product, due to its saturation with moisture and its own juice. In addition, the process itself is reduced in time by at least one and a half to two times. The product can be eaten immediately, as the redistribution of juices and moisture occurs during smoking and cooking.

Another very positive feature of the Steam Smoker – automatic temperature control (the ability to work offline up to 6 hours).

Compared to other smoking ovens, the Steam Smoker consumes a minimum amount of electricity, because the oven runs on wood and charcoal. For Steam Smoker, electricity is needed only for the operation of automation, fans, damper control. The average electricity consumption is no more than 100 W/h.

Steam Smoker allows you to cook a large number of different types of products at the same time: pork, beef, chicken, vegetables, which is very good for optimizing the menu in restaurants and large food enterprises.

Steam Smoker can also be used in simmer mode and cook food slowly, for a long time and evenly at low temperatures. The product acquires softness, delicate texture, delicate taste and aroma, all useful microelements and vitamins are preserved. Especially this method of languishing in this oven is used for large, hard or sinewy pieces of meat.

In the Steam Smoker, you can simmer food both on the grill and using ceramic, glass and cast iron cookware and stainless steel cookware. In ceramic cookware, languishing is best because it heats up more evenly.

A distinctive feature of the STEAM SMOKER smokehouse is is a water bath located above a heat source (charcoal brazier or gas burner). Modification G works on gas - with a gas burner instead of a brazier.

Having a water bath provides the following benefits:

• High humidity in the chamber, reducing product moisture loss.
• A bath of water and a steam-smoke mixture evenly distribute the temperature throughout the chamber.
• Shorter cooking time compared to "dry" smoking.

(You can learn more about the features of this cooking mode by typing in the search engine a query like “steam smoke smoking”, “steam smoke generator”, etc.)

The smokehouse automatically maintains the set temperature.

The smokehouse is equipped with an electronic control unit and actuators for opening/closing air dampers. The temperature of the smokehouse is set on the electronic unit.

When the smokehouse is connected to the water supply, the water level in the bath is maintained automatically using a float device located in a separate container.

Models comparison

Package contents:

• Smokehouse - 1 piece;
• Grate - 1 pc.;
• Ash tray - 1 pc.;
• Smoking grate - 1 pc.

Dimensions:

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