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Summary of Contents for Drevos International Classic 15
- Page 1 Automatic wooden smoking cham er for oth cold and hot smoking. Classic 15 «DREVOS » User manual...
- Page 2 Table of con en s 1. Technical documentation & What's in the box .......... page 3 2. Setting up ........................... page 4 3. Safety Warnings ...................... page 5 4. Seasoning & Preparation to use ................ page 6 5. Smoke generator ...................... page 7 6.
- Page 4 2. Setting up 1. Remove smoker from box 2. Remove all protective packaging materials from parts 3. Install piles on side racks ( shelves ), put hooks on piles 4. Install smoke generator in hole, hole is located at bottom of side of the chamber ...
- Page 7 5. Smoke genera or The smoke generator is attached to the right side of the chamber Silicon cables that come under the roof should be connected to the smoke generator Air from the compressor is necessary for the smoke generator to work The smoke generator dimensions: 40 cm long, and 11.4 cm wide, you will be putting chips here, in the bottom part removable ask tray is located. ...
- Page 8 6. Operati g guideli es Hot smoki g: - Fill smoke generator with chips - Hang product on hooks so that pieces do not touch each other, or the walls of the chamber - Close the door of the chamber - Turn on the smoker in the network, set the temperature on the thermoregulator ...
- Page 11 8. How to choose and p epa e wooden chips There are two types of wooden chips - Not fruit (alder, oak, beech, etc.) - Fruit (cherry, apple, pear, apricot, plum, etc.) Chips must be as dry as possible. You may dry pallets further in an oven Chips size must be in the 4-14 mm.
- Page 12 10. Preparation of food before smoking Any product must be prepared before smoking. To do this, it must be well rinsed and cleaned of entrails ( fish, meat ) Salting: This stage of preparation is of 2 types: dry and wet. The choice of salting depends only on your preferences and the recipe for the preparation of a particular dish.
- Page 13 11. Transportation, insta ation and connection Transportation by all types of transport is allowed, excluding the direct hit of atmospheric precipitation Important! Use only approved grounded electrical outlet to avoid electric shock The room where the smokehouse is installed must be equipped with exhaust ventilation to remove smoke when working with the smoking chamber.
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Page 14: Safety Requirements
12. Safety requirements Loading and unloading the chamber, as well as carrying out maintenance allowed only with disconnected power supply Care must be taken when loading, unloading, and cleaning the chamber due to the sharp ends of the rods and shelves and the possibility of breaking or stretching the strings (stainless wire) ... -
Page 15: Troubleshooting
13. Possible causes of unsatisfactory erformance An increase in smoking time can be caused by the following reasons • high humidity of wood chips (above 15%) • wet food surface (product must be dried) • not dried chamber after performing maintenance •... - Page 16 The travel expenses for the maintenance of the installation are covered by the customer Manufacturer stores the data of every order We wish you great cooking Sincerely, Drevos international S.R.L.! tel. +40 312 29 68 17, +44 204 57 73 420 facebook.com/Drevos.International/ instagram.com/drevos_international/ ...
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