Why this food smoker earns its place
This Roller Grill FM 4 is a cold smoker: it works by slowly burning oak sawdust and cooling the smoke before it reaches the food, so the product cures and smokes without heat-cooking. That method suits cured fish and meat—salmon, trout, ham, sausages, beef—where you want the smoke flavour and preservation without the texture change that hot smoking brings.
The cabinet holds two full-size 1/1 Gastronorm pans stacked on the fixed shelf, giving you space for production batches. If you need to smoke larger cuts—whole sides of salmon, whole hams—you can remove the shelf and load longer items. The 360mm width and 715mm depth keep it compact for a back kitchen or dedicated smoking area.
The cooling chamber built into the design means the smoke reaches the food cool enough that there's no cooking happening—just absorption. That's the difference between cold smoking (which preserves and flavours) and hot smoking (which cooks and flavours). It runs on 500W on a plug supply, so no special installation. A 2-year parts and labour warranty covers the cabinet and mechanism.
