Byrd HA-1 Smoker Oven

Oven functions:

• Cold smoked (room temperature).
• Hot smoking and braising (smoke cooking).
• Drying and curing.
• Boiling (thermo treatment of food with steam).
• Thaw.
• Sterilization (at 120°C with injected steam).
• Steam cooking (vacuum packaged cooked foods).
• Roast (dry cooking).
• Gratin (air circulation at high temperature).
• Cooked by hot air (combination of steam at the beginning and then continuous dry cooking).
• Stainless steel “pinch” sensor that acts as a real-time indicator of the internal temperature of the food.

General characteristics:

• Industrial use.
• Cabinet designed for intensive industrial use, built in 1.2 mm thick stainless steel.
• With heavy-duty metal fittings and double-contact stainless steel weather stripping.
• 14 levels 90 cm x 70 cm for 28 non-stick silicone perforated trays of 45 cm x 70 cm provided, or hangers with hooks plus a grease collecting tray on a removable trolley.
• Available cooking surface: 8.82 m2.
• Digital control with temperature, time, recipes, smoke flow, continuous steam and internal food temperature.
• Smoking system by combustion boiler of aromatic wood “chips” (flameless). Smoke box.
• Heating system for gas, LPG or electric cooking.
• Dimensions: height 2,400 mm x front 1,500 mm x depth 1,350 mm.
• Weight: 359 kg.
• Voltage: 380 volts 50 cycles.
• Includes basic instructions with operating manual and basic functions.
• Energy consumption:
  • Electric heating: 42 kw/h.
  • Heating by natural gas or LPG: 60,000 kcal/h.
  • Maximum natural gas consumption (G20): 9.6 m3/h.
  • Maximum LPG consumption: 7.3 kg/h.