Helia smoker 24 smoking chamber. Helia smokers: additional features

The Helia Smoker 24 smoking oven is designed for cold and hot smoking, roasting and grilling fish and meat products, poultry, vegetables, seafood, cheeses.
The Helia SmokerR oven can be used both in professional kitchens of public catering and trade enterprises, and at home.
The double-walled design of the smokehouse ensures minimal heat loss and quick heating.
The tight-fitting door ensures that smoke and moisture cannot get out, and oxygen cannot get inside.
Thanks to this, it is possible to smoke meat and fish in one chamber without mixing odors.

Helia Smoker is the most advanced electric smoker technology that can be used anywhere!
No fireplaces or hoods! All you need is an electrical outlet - and everything is already working.

Peculiarities

The inner space and outer casing, as well as the pallet and flat grids, are made of stainless steel. There will be no rusted through places or chips of paint or enamel.
The double-walled design is completely insulated, so the warm-up time is short and the heat loss is minimal, up to 60% of the heat treatment time, the device operates without current consumption.
The body is hermetically welded, so no liquid can get into the space between the walls. All electrical parts are protected. The switches and indicator lamps on the front wall have a proper kitchen design and are easy to maintain.
Heating with thermostatic control, timer with automatic shutdown.
The uniform temperature and optimal distribution of the smoke due to the pressure create an optimal heat treatment and a golden brown color of the smoked product.

Standard equipment

Stainless steel trays and pans
1 rack for trout (for frying on both sides)
1 flat grid 30*40cm
Smoking sawdust, spice samples
Book of recipes
Manual

Payment for goods

In our store, you can pay for the goods in several ways convenient for you.

1. For individuals

On credit, with an order amount of 5,000 rubles or more (for residents of Moscow and the Moscow region)
By bank transfer from your MasterCard, Visa, ChineUnion card to our current account without additional commission
By bank transfer from your MasterCard, Visa, ChineUnion to the courier upon delivery - The service has appeared!

2. For legal entities

Cash upon receipt from our courier
By bank transfer through any bank according to the account issued to you by our manager

Check the availability of the following documents upon receipt of the goods:

For individuals:

Cashier's check, cash receipt order;
consignment note
Instructions for use of goods in Russian;
Warranty card;

For legal entities:

Packing list
Invoice
Warranty card
Instructions in Russian

Further, with your signature, confirm on the Order Form that you have no claims to outward appearance and completeness of goods. After acceptance of the goods by the Customer, the Seller does not accept claims for the appearance and completeness of the goods.

The seller does not install and configure the product.

Please note that the discounts provided by our store for additional cards, magnets and other promotional products are not cumulative and do not apply to products offered at a discount on the site.

Return Money Buyer

If you want to return the goods of good quality, this can be done only within 7 days from the date of purchase, if you have a sales receipt, original documents, original packaging, including inner packaging and if there are no signs of use or testing of equipment or devices.

In return, you can receive payments equal to the purchase price, or exchange the goods.

Note, that the refund is made in the same form in which the payment for the order was made (in cash, using a bank or postal transfer, as well as transferring funds to an electronic wallet or credit card).

We draw your attention to the fact that if for any reason you did not fit or did not like the delivered goods, except for the case of detection of defects upon acceptance, you must pay the cost of delivery in the amount of 250 rubles.

Delivery of goods in Moscow and Moscow suburbs

When ordering for the amount of 3500 rubles. - Free within the Moscow Ring Road and the near Moscow Region up to 10 km from the Moscow Ring Road

From 2000 to 3499 rubles. the cost of delivery within the Moscow Ring Road is 300 rubles.

Up to 1999 rub. the cost of delivery within the Moscow Ring Road is 350 rubles.

The cost of delivery to the nearest Moscow region (up to 10 km from the Moscow Ring Road) with an order amount of less than 3,500 rubles, but more than 400 rubles. - 350 rubles.

Delivery time of orders from 10-00 to 18-00. Except Saturday and Sunday.

Delivery of goods within the Moscow Ring Road is carried out by our courier, as a rule, the next day from the moment of placing the order until 18-00 and every other day, when ordering after 18-00.

Delivery of bulky and heavy (from 8 kg) cargo is carried out to the entrance and the client picks up the ordered goods on his own.

Delivery to any regions of Russia at the choice of the Client is possible:

1. Through Russian transport companies. We cooperate with any companies convenient for you. Delivery to TC Boxbury and PEC is free of any amount. Delivery to other shopping malls when ordering from 3500 rubles, in Moscow is free.

Peculiarities

The inner space and outer casing, as well as the pallet and flat grids, are made of stainless steel. There will be no rusted through places or chips of paint or enamel.
The double-walled design is completely insulated, so the warm-up time is short and the heat loss is minimal, up to 60% of the heat treatment time, the device operates without current consumption.
The body is hermetically welded, so no liquid can get into the space between the walls. All electrical parts are protected. The switches and indicator lamps on the front wall have a proper kitchen design and are easy to maintain.
Heating with thermostatic regulation, timer with automatic switch-off.
The uniform temperature and optimal distribution of the smoke due to the pressure create an optimal heat treatment and a golden brown color of the smoked product.

Standard equipment

Stainless steel trays and pans
1 rack for trout (for frying on both sides)
1 flat grid 30*40cm
Smoking sawdust, spice samples
Book of recipes
Manual

Capacity

24 trout 250g each / 12 500g each
4 chickens, 7 kg roast

Benefits of Helia smokehouses

Heat treatment and smoking in one working cycle
Short cooking and smoking times, hot serving "a la carte"
Hot or cold smoking with minimal smoke load
No transfer of fish flavor to meat
Heat treatment without adding fat, only in its own juice, very tasty and low in calories
Can process both fresh and deep-frozen foods
Thawing deep frozen smoked product in full juice

Advantages over other smoking methods

Fish and meat are not heat-treated from direct heat of wood fire or infrared radiation, but indirectly, with the help of air heated in inner space high pressure chambers.
Thanks to the hermetic closing of the door, neither smoke nor moisture escapes. own juice is completely preserved.
The airtight closure prevents oxygen from entering the chamber and thus makes it impossible to transfer the fishy taste to meat or other products.
Healthy and deprived harmful substances smoke, because in an oxygen-deprived interior space, an open fire cannot occur when smoking sawdust smolders. As a result, no dangerous products combustion or soot, but only pure filtered smoke.
Filtered smoke is largely deposited on the inner walls of the appliance after the timer has expired. This layer does not need to be cleaned with chemicals; if required, it can simply be brushed off. The motto applies here: “The blacker the stove, the better the taste of the smoke.” (Hygienically, this is undoubtedly, since we are talking here only about clean filtered smoke smoke. Juice and product residues are in the pan).

Artem Shchavelsky

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The helia electric smokehouse is a versatile device that allows you to cook delicious, aromatic smoked dishes without spending a lot of time and effort.

Dymnitsy German company OSSA Raucherrate are distinguished by:

ease of use;
reliability;
durability.

The company presents several models of smoking devices. They are equipped with the necessary functionality, taking into account the intricacies of cooking. One of the undoubted advantages is the combination of the modes of heat treatment and smoking of products in one technological cycle.

Video review of the Helia Smoker 48 smokehouse:

What are the advantages of the helia electric smokehouse

Leading chefs and housewives from 80 countries have appreciated the benefits of the helia smoker - the name helia has become a household name when talking about the high quality of smoked products.

Device advantages:

simultaneous heat treatment and smoking;
fast cooking;
due to the tightness of the chamber, the fishy smell does not interrupt the meat one;
there is no need to add fat - the products have enough of their own juice;
dishes at the exit are low-calorie and tasty;
the ability to cook frozen food without preliminary defrosting;
smoke and moisture remain inside the unit due to the tightness of the chamber;
smoke for smoking environmentally friendly, without harmful impurities(sawdust does not ignite);
before hitting the products, the smoke is filtered out and settles on the walls of the chamber.

The device is easy and quick to clean without chemical detergents, requires a minimum of time for service.

Advantages of an electric smokehouse associated with design features:

The inner chamber, body, smoking accessories (grates, pallet) are made of stainless steel. When using the device, there is no need to worry about metal chips and corrosion - their appearance is reduced to zero.
The double walls are insulated, so the chamber inside warms up quickly and keeps the temperature for a long time. Thanks to this, about 60% of the cooking time, the device does not consume electricity. The savings are tangible.
The smokehouse is safe to use - all compartments are sealed, the electrical part is protected from moisture.
The front panel of the device is equipped with simple and convenient switches.
The smokehouse has a thermostat regulation, an automatic timer.
The design of the device allows the smoke to be evenly distributed, which affects the taste of the product. The dishes acquire a golden brown color and a mild aftertaste of fragrant smoked meats.

The device and operation of the smokehouse

The helia smoker has as standard equipment:

flat rack for fish and meat cuts;
a special grill to hold the fish belly up;
capacious pallet;
frying pan with high sides;
smoking pans (with a set of sawdust);
juniper granules (for flavor).

The device comes with a detailed instruction manual and a recipe book for cooking original dishes... The number of accessories and the size of the electric smoker depends on the model.

Features of operation of the helia electric smoker

According to the instructions, it is necessary to heat the smokehouse to 200 ° C and wait 10 minutes when you turn it on for the first time. Next, the preheating is turned off, the baking sheet is filled with sawdust and placed on top of the heating element inside oven... Close the chamber door and set a timer for 15 minutes.

The oven should cool down for 2 hours with the door closed, it is not tightly closed to allow the smoke to escape.

The same procedure is repeated before the first start of the smoking mode. The oven inside should be completely blackened. The oven does not need to be cleaned of blackness.

The smoker comes with an instruction, which describes the time and temperature for cooking each product and dish. The thermostat is adjusted by turning the upper knob. It is imperative to wait until the green control lamp goes out.

Juniper berries are added to the sawdust for aroma. The wood to be smoked is sprinkled with water every time so that it does not dry out.

Helia multipurpose smokehouses work in both hot and cold smoking modes. In the second case, the oven does not warm up. The middle rotary knob is set for 10 minutes to produce sawdust smoke.

It is possible to achieve a pronounced aroma of smoked meats during cold processing experimentally. If the set time is not enough, the meat can be smoked again, this will not impair the taste and quality.

Important! Do not leave the electric smoker unattended, as it is under pressure.

2 models with different capacity

Depending on the needs, you can purchase an electric smokehouse of a larger or smaller capacity. There are 2 models on the market with identical technical characteristics but with different capacities. One allows you to cook meals for a large company, the other - for a small family.

Fish dishes are cooked in an electric smokehouse for 15-25 minutes at a temperature of 80-150 ° C. The meat roast languishes for about an hour at 200 ° C. In the smokehouse, you can make delicious smoked potatoes or make pizza in 30 minutes.

Parameters of the electric smokehouse helia 24

The helia 24 electric smokehouse weighs 25 kg without packaging. The power of the device is 1.5 kW. At the same time, several dishes can be cooked in the smokehouse at the same time. Helia 24 compact unit - helia smoker parameters: 45x35x45 cm.

Smokehouse manufacturers in the instructions offer an approximate calculation of the capacity of the main products:

24 to 200 g;
4 medium sized chickens;
7 kg of meat roast.

The size of the fat pan is 30x40 cm. The power of this model is 2000 W.

How many products does the helia 48 electric smoker hold?

The volume of the helia 48 electric smoker is 2 times larger than the previous model. Its depth is 85 cm. The external dimensions of the smoker helia 48 are not much larger than those of the helia 24.

Smokehouses helia: additional features

Many models of smokehouses provide additional functions to simplify cooking:

smoking modes;
timers;
electronic thermometers;
hydrogenerators;
water locks and other functions.

Models are available that are used in tandem with an electric or gas stove.

Models for electric stoves

Convenient to use smokehouses that do not need to be plugged into a socket - they are installed on an electric stove. Chimney replaces cooker hood... The smoke hose is led out to ventilation duct or out the window.

The body of the smokehouse is made of durable stainless steel - the larger the dimensions, the thicker the walls. The principle of operation of the units:

the smokehouse is installed on the burner;
lay wood chips or sawdust on the bottom;
lay out semi-finished products;
close the lid and pour water into the hydraulic lock;
remove the chimney hose;
turn on the stove, adjusting the power so that the wood smolders slowly.

During smoking, the electric stove must be turned on.

Models equipped with a smoke generator

Smoke generators are installed on hot smoked smokehouses. Its construction consists of:

ejector;
combustion chambers;
air pumps.

For small smokehouses, smoke generators with an ejector located below are suitable. Top systems are designed for large industrial units. Smoke generators are also sold separately from smokehouses.

What are hydraulic locks for?

Hydro locks (hydraulic locks, water locks) prevent the penetration of smoke into the room. It seals the body of the smokehouse. The smoke comes out through a special fitting with a tube, the end of which is led out into a ventilation shaft or window.

Features of models for use in apartments

Models for operation in apartments differ from units for catering points and in private workshops in size and power. The system works the same way:

thermostats;
hydraulic locks;
selection of smoking programs.

The company also produces models with smoke generators. Smoking chambers for home cooking can hold an average of 3-4 kg of meat or fish.

Smokeboxes without heating elements they are cheaper, but they can only be smoked in a hot way.

Electric smokehouse Helia Smoker 24 is designed for cold (from 50 degrees) and hot smoking, roasting meat, fish, poultry, vegetables and other products.

Due to its small size, the electric smokehouse can be used in cafes and restaurants, shops and households.

The case and all elements of Helia Smoker 24 are made of stainless steel, 2 levels for cooking the product, on the front panel there is a timer for 15 minutes, a temperature adjustment knob, and a clock for 60 minutes.

Features of the smokehouse

2 cooking levels
Capacity: 24 trout weighing 200 g each; 4 chickens or 7 kg of product
Sealed cell door
Double walls of the working chamber provide heat and energy savings
Even distribution of temperature and smoke in the chamber
The ability to use fresh and frozen food
The heating elements are thermostatically controlled and the timer is automatically switched off
Heat treatment and smoking in one working cycle
Smoke devoid of harmful impurities: due to the lack of oxygen supply, no open flame is formed in the chamber

The Helia Smoker 24 comes with

stainless steel trays and pans
1 trout grill
1 mackerel grill
2 flat grids 30*40 cm
smoke sawdust
spice samples
book of recipes
manual