Many connoisseurs find the taste of cold smoked food more refined. The stainless steel cold smoke unit ZWS-01 is a perfect solution for anyone who wants to try this method. Smoking with cold smoke takes place at temperatures up to 24°C. It lasts from a few hours to 16 days. Normally the cold smoke unit is switched on for 2 hours in the morning and 2 hours in the evening, unless the recipe used indicates otherwise.

The smoke generator, which is part of the smoke oven, has a heating element of 110W. This heating element can heat up to 40°C. With the cold smoke unit ZWS-01 the temperature can be lowered to the conditions of cold smoking, and thus we obtain a temperature in the chamber that is only 2 degrees higher than the atmospheric temperature. The unit is mounted on the generator and connected to the chamber with a spiro hose. The length of the smoke supply pipe should be within the range of 1.2 – 2m. The spiro hose is not included. PERFECT for smoking salmon, vegetables and cheeses.
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