Smokaroma
Get ready for the juiciest ribs you’ve ever had. The Smokaroma combines pressure cooking with pressure smoking, locking in the juices and reducing shrinkage by 40%, resulting in a moist and flavorful product that will leave customers satisfied. And forget about constant turning and basting, the Smokaroma eliminates the need for constant labor.
Features
- Fast and Productive – Cooking up to 45 pounds of fresh bone-in ribs per load in under and hour*.
- Safe – Normal operating pressure is 12 psi. 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 up to 40% over other methods.
- Labor Efficient – Fast and easy operation increases productivity. No watching, basting or turning required. Auto shut-off after the cook cycle is complete.
- Compact – Requires minimum space in kitchen and casters are standard, making the unit portable. No vent hood required to operate.
- Versatile – Smokes all types of meats, poultry, vegetables, cheese and seafoods.
- 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.
- Recommended Accessories: Heated Display Case, PerfectHold Holding Cabinet, and Broaster Dump Table.
Specifications
| Heat Source | Electric |
|---|---|
| Model Style | Floor |
| Dimensions | Depth: 31 ½”, Width: 31 ½”, Height: 35 ½” |
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