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 out this method. Cold smoke smoking takes place at temperatures up to 24°C. It lasts from several 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 smoker, has a 110W heating element. This heating element can heat up to 40°C. The cold smoking unit ZWS-01 allows the temperature to be reduced to the conditions of cold smoking, and as a result we obtain a temperature in the room only 2 degrees higher than the atmospheric temperature. The unit is mounted on the generator and connected to the room 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.