Caterers can smoke their own hot or cold dishes with the US-developed Alto Shaam Combi Smoker, winner of the Combis and Steamers section in the 2006 Caterer Group Excellence in Equipment and Supplies Awards. The stainless-steel counter-top units have a built-in burner box filled with aromatic wood chips, such as apple, maple, cherry or hickory. A small heating element below makes the chips smoulder and infuse the food with the aroma, with the intensity determined by different time settings. Ice cubes will keep the core temperature below 20°C for cold smoked dishes. The combi-smokers - which also provide traditional combi cooking using hot air, steam, or both - come in six-, 10- and 14-grid gastronorm sizes.
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