Professional smokehouses
The Capic smoker opens up new avenues of creativity and food preservation. Smoke and dry meat, fish and vegetables with precision for complex flavours, without spoiling the product.
Let's talk about your projectCreate your smoked flavours with precision
Capacity from 30 to 60 kg
Capacity from 60 to 120 kg
Capacity from 110 to 200 kg
Why choose a Capic smoker?
Our vertical stainless steel smoker comes in 3 sizes, with capacities ranging from 30 to 200 kg. Rely on Capic’s reliability for your smoking.
Smoking with sawdust, an age-old technique, is becoming increasingly popular with chefs and delicatessens.
Ease & efficiency
- Simple to install and use.
- Designed for slow, even smoking.
- Efficient natural combustion.
Ecological & Made in France
- An anti-waste solution.
- Low-energy technology.
- Traditional know-how.
Versatility & durability
- Add the drying option to improve smoke absorption.
- Ventilation option for better smoke distribution in the enclosure.
- Quality stainless steel.
- Robust design.
Health & safety
- Easy to clean.
- Stainless steel smoker for healthy smoking.
- Integral protection for the combustion drawer.
The Capic smokers
- Front-mounted thermometer for temperature control.
- Up to 6 levels of grids and bars with hanging hooks.
- Large side door.
- 3 cabinet sizes to suit all production volumes.
- Ventilation hatch allows you to change the smoking or drying temperature without disturbing the draught.
- Grease trap.
How does the Capic professional smoker work?
The Capic professional smoking cabinet is ideal for enhancing the flavour of meat, fish or cheese.
Smoking and drying are two natural, antibacterial solutions that prolong food preservation. Smoking is an alchemical technique that delights the taste buds, as long as the rules of hygiene are respected.
Place the food on the suspension bars or shelves in the smoking cabinet. Place sawdust or wood shavings in the bottom drawer.
Once the wood is lit, the smoke will spread inside. The cabinet has 2 hatches for regulating incoming and outgoing air.
Slow, natural combustion takes place. Smoking tenderises the flesh of the food, which becomes infused with the flavours of the wood and the herbs.
Hot and cold smoking
Cold smoking involves smoking meat or fish at a temperature of between 20°C and 25°C to prevent the development of bacteria. The food is not cooked, but this process extends shelf life by 1 to 3 weeks if you vacuum pack. The Capic smoker is not equipped with a cold air exchanger, so we recommend using crushed ice to cool the smoke.
Hot smoking of food requires a flow of hot air between 50°C and 60°C. The slow, natural combustion perfumes the products with subtle flavours.
We recommend choosing a hardwood such as beech or oak for the best smoking quality.
