An excellent complement to your basic set of Borniak 70 smokehouse is the enriched set of accessories ZS-70, which, in addition to the smoke cabinet, smoke generator and the standard number of shelves and hooks, includes several more important elements. This allows convenient preparation of meats and fish in a wide temperature spectrum, depending on the recipe.
Cold smoking is done in low-temperature smoke up to 24°C. Obtaining such effects is possible with the Alu-Cynk Cold Smoking Attachment - ZW-01.In this process, the smoke only lightly drifts around the meat. The duration of such smoking is several hours in the case of sausages, up to several days in the case of hams. However, it is worth the wait because in the end you get long-lasting products with an extremely refined taste, suitable for storage for several months.
The smoke generator's heater can heat the device up to 40°C. The attachment allows you to lower the temperature to cold smoking conditions, as a result, you get a temperature in the chamber only 2 degrees higher than the atmospheric temperature.
You mount the attachment to the generator and connect the spiro tube to the chamber. The length of the smoke tube should be between 1.2 - 2m.
The cover is a great protection for your smokehouse from leaves, dust, snow, freezing rain or bird droppings.The quality of its construction of waterproof 420D PVC polyester fabrics with a weight of 400g/m2, provides high resistance to weather conditions.
The dehydrator will allow you to perfectly dry your food before the smoking process. With this compact device, your smoking chamber will become a dehumidifier at the same time. This provides space and time savings.
Wireless thermometer with two probes. With its help you keep track of the exact temperature inside your smoked delicacies. It is possible to use 6 probes in the device, so as to measure even more smoked delicacies more accurately.
3 sturdy shelves made of stainless steel, resistant to high temperatures will allow you to prepare even more delicious smoked meats.
Asymmetrical " S"type hooks - will allow you to smoke ham, pork loin or bacon while maintaining order and saving space in the smokehouse. On the large hook meshes you hang products, and the small ones are suspended on the crossbars inside the cabinet.
5 double hooks, which are hammered on both sides of the fish's backbone. These strong stainless steel hooks will also work perfectly when smoking ham or pork loin.
5 screw-in hook s - with their help you will smoke delicious cod, salmon or mackerel. You drive them around the backbone of the fish, so as to ensure the stability of its location in the smokehouse. This ensures space saving and regular positioning inside the smokehouse.
4 Type 20 hooks with a double blade and a strut that protects the fish from closing during smoking. This ensures that the fish is perfectly smoked from all sides.
The charcuteriegrid is used to conveniently form the future sausage. It will also protect it from falling apart during the smoking process. It will perfectly replace the traditional tedious and independent lacing of meat. The netting is also suitable for cheese making. You can easily remove it from smoked products.
