Our smokers are produced in our own factory. We work with the most modern machines and all components are assembled with great care and are thoroughly tested. As a result of continuous development based on feedback from the restaurant industry as well as close cooperation with the professional associations of the fish and meat industry, we can offer you state of the art smokers that meet the highest standards. This has been attested by first class chefs from all over the world.
HELIA SMOKERs have been successfully utilized worldwide since 1983. You can find them in more than 80 countries In every type of kitchen professional, semi-professional or private Behind deli counters In restaurants In pubs and beer gardens In takeaways In marquees At farmers markets In ship galleys On camp sites In hunting lodges In social clubs Nearly everywhere!
Cookingand Smoking
HELIA SMOKER
The electrical pressure chamber grill and smoking oven for gastronomy, restaurants, hotel kichens, butcheries, fish delicatessen shops, catering services, hobby smoking,...
OSSA Räuchergeräte Inh. Torsten Georg e.K. Linnwiese 1a D-57299 Burbach Germany Telefon: Telefax: Mobil: Internet: E-Mail:
+49 (0)2736-61 30 +49 (0)2736-66 55 +49 (0)175-24 77 838 www.heliasmoker.de office@heliasmoker.de
Fish Meat Game Poultry Sausage Cheesee
Technique
The top technology among electrical smokers. HELIA SMOKERs are the groundbreaking technology among electrical smokers, they can be used anywhere, no extractor fan or hob required. Just plug them in and you are ready to go ...
Method of operation 1. Pre-heating: Set the thermostat at the desired cooking temperature, the green lamp will go out as soon as the temperature is reached. 2. Fill the smoking-pan with sawdust/wood chips and put it on the heating element inside the oven. 3. Place a grate on the drip-tin and put it together with the food on the first bearing rail, when required put another grate with food on the second bearing rail and close the door according to the markings. 4. Switch on the timer to start/stop the smoking process, the red lamp lights 5. Set the signal timer for the recommended cooking time (see recipe book) 6. The cold smoking procedure is described in the instruction manual.
convincing smoking convincin
Interior and exterior walls as well as drip-tin and grates are made of stainless steel. The double shell construction is fully insulated allowing for short pre-heating times with minimal heat loss which means the oven runs without electricity for nearly 60% of the cooking time. The housing is welded together and leak-proofed therefore no moisture accumulation inside. All electrical parts are protected. All switches on the front side are easy to operate and user friendly. Heating with thermostatic control, automatic timer. The consistent temperature and the optimal distribution of smoke inside the oven (because of the pressure) leave the food perfectly cooked and give it a delicious golden-brown smoking colour.
Models:
6 1
7
230 or 115 Volt, 2500 Watt
8
9
10 11
4
12
5) active light 6) thermostat (0°C-250°C) for upper and lower heat. regular oven function 7) timer (0-15 Min.): smoking function 8) signal timer (0-60 Min): cooking time
45cm, height 35cm, depth 45cm
breadth
45cm, height 35cm, depth 85cm
drip-tin 30x40 cm
drip-tin 30x80 cm
weight 25kgs
weight 45kgs
Standard accessories:
Standard accessories:
Stainless steel drip-tin 30x40 cm
Stainless steel drip-tin 30x80 cm
Smoking pan
Smoking pan
1 Trout grill 30x40 cm
2 Trout grills 30x40 cm
1 Flat grill 30x40 cm
2 Flat grills 30x40 cm
1 kg sawdust, spice-sample
1 kg of sawdust, spice sample
recipe booklet
recipe booklet
operating instructions
operating instructions
Capacity:
Capacity:
24 trouts à 250g/12 à 500g
48 trouts à 250g/24 à 500g
4 chicken, 7kgs of roast
8 chicken, 14kgs of roast
Highest standard of quality:
2
1) flat grill (for plaice, filet, meat) 2) fish grill (fish lies with the belly up) 3) drip-tin 4) door with special gasket
modell: Helia 48
230 or 115 Volt, 1500 Watt breadth
5
3
model Helia 24
9) fish spice mixture (500g) 10) beech sawdust (1kg) 11) frying pan (7cm high) 12) smoking pan (with sawdust) 13) juniper berries granules
13
Approved by RWTÜV/GS (proven security Germany), production following VDE, SED registration, proven security by accident insurance company SUVA Switzerland, and others
Advantages of a HELIA SMOKER Cooking and smoking in one single operation Short cooking and smoking times quickly ready to serve Hot or cold smoking with minimum smoke emission No transfer of flavours from fish to meat Cooking without addition of grease low in calories Ideal for fresh as well as frozen products Defrosting of smoked food
How to profit from the HELIA SMOKER in your business or at home Quick and easy way of preparing all kinds of smoked foods whilst maintaining full control over taste and quality at minimal cost. Extension of your menu with a variety of smoked specialities. Smoking events culinary experience days Hot and cold buffets, delicatessens, catering services, hobby smoking
Global market HELIA SMOKERs have been successfully utilized worldwide since 1983. You can find them in more than 80 countries... in every type of kitchen professional, semi-professional or private behind deli counters, in restaurants, in pubs and beer gardens, in takeaway restaurants, in the marquee, at farmers markets, in ship galleys, on the camp site, in the hunting lodge, in social clubs, nearly everywhere! Use our expert knowledge it will be your profit!
The advantages of the HELIA SMOKER compared to other smoking methods Fish and meat are not cooked directly by the heat of firewood or by infrared heater but by indirectly heated air inside the pressure chamber. The door closes tightly and only small amounts of smoke and humidity can escape. The food stays very juicy. The function of the special door gasket is to let the oxygen escape out of the oven chamber therefore we have no transfer of flavour from fish to meat or other food. The absence of oxygen inside the oven makes the smoking process non-toxic. As we have no burning flame when the sawdust is heated by the heating element only the pure filtered smoke is set free and no deposits of soot. During the smoking process the filtered smoke deposits on the interior oven walls. Do not clean them with chemical cleaning agents only sweep out the oven. The darker the interior oven walls the better the smoked food will taste - comparable with a tea-pot. (Don t worry about industrial hygiene, this is only residue from the filtered smoke. When cooking and smoking always place the drip tray on the lower layer, it will catch all food remains.)
Applications multiple
Cooking- and smoking times
Offer your guests and customers fresh and authentic smoked products.
trout
15 20 Min.
carp
20 30 Min.
pike/zander
20 30 Min.
mackerels
20 25 Min.
plaice / dover sole
15 20 Min.
saithe
15 20 Min.
Common uses in the traditional kitchen are smoked pork knuckles, lightly smoked suckling pig or spareribs. In takeaways or delis smoked meat balls and chicken wings are popular, at the fish counter besides classics such as trout, eel, pike, zander also scampi, mussels and lobster. Smoked potatoes, cheese, vegetables and pasta are also great additions for every kitchen. And of cause the favorite dish of the Englishman: smoked bacon, salmon, haddock and mackerel.
halibut
15 20 Min.
lobster
20 25 Min.
salmon steak
15 20 Min.
What else can you do with our versatile product?
mussels
20 25 Min.
Baking or defrosting of pizzas, onion tarts and quiches
eel
30 60 Min.
Baking of bread or bread rolls
pork's legs
45 60 Min.
Preparing of toast au gratin
roast pork
40 60 Min.
Baking of meatloaf
belly of pork
30 45 Min.
Roasting, grilling, cooking without smoke
pigling
60 90 Min.
Cooking of au gratin dishes
steaks
15 20 Min.
Cooking at lower temperatures
meat balls
15 20 Min.
and of course cold smoking with temperatures about 25 °C
liver loaf
15 20 Min.
chicken
30 45 Min.
chickenleg
20 25 Min.
turkey / canard
50 90 Min.
saddle of venison
45 60 Min.
leg of lamb
60 90 Min.
toast-hawaii
05 10 Min.
potatoes en papillote
25 35 Min.
pizza
20 25 Min.
tofu
15 20 Min.
and all this immediately after having smoked fish or meat before without transfer of flavours!
Mmmhh...
Taste T ste
Unique in
Our smokers are produced in our own factory. We work with the most modern machines and all components are assembled with great care and are thoroughly tested. As a result of continuous development based on feedback from the restaurant industry as well as close cooperation with the professional associations of the fish and meat industry, we can offer you state of the art smokers that meet the highest standards. This has been attested by first class chefs from all over the world.
HELIA SMOKERs have been successfully utilized worldwide since 1983. You can find them in more than 80 countries In every type of kitchen professional, semi-professional or private Behind deli counters In restaurants In pubs and beer gardens In takeaways In marquees At farmers markets In ship galleys On camp sites In hunting lodges In social clubs Nearly everywhere!
Cookingand Smoking
HELIA SMOKER
The electrical pressure chamber grill and smoking oven for gastronomy, restaurants, hotel kichens, butcheries, fish delicatessen shops, catering services, hobby smoking,...
OSSA Räuchergeräte Inh. Torsten Georg e.K. Linnwiese 1a D-57299 Burbach Germany Telefon: Telefax: Mobil: Internet: E-Mail:
+49 (0)2736-61 30 +49 (0)2736-66 55 +49 (0)175-24 77 838 www.heliasmoker.de office@heliasmoker.de
Fish Meat Game Poultry Sausage Cheesee