Roller Grill International
Leading French manufacturer of high quality kitchen equipment in over 100 countries
- Toasters
- Displays
- Griddle plates & stoves
- Contact Grills
- Waffle irons
- Crepe machines
- Ovens
- Lava rock grills & Warming Lamp
- Hot-dog machines
- Bain-maries
- Fryers
- Salamanders
- Smokers
- Gyros grills
- Rotisserie
- Hot cupboards & Dishwarmers
- Wine dispensers
- Cooling displays & Salad'bars
- Drinking Fountains
- Saladbars
Smokers
Why cold smoking ? The Grand Chefs recommend 3 phases in smoking process : salting, drying and smoking.
The last stage is carried out at low temperature to eliminate excess water, without drying out the product or turning it crispy. Smoke is produced by the slow burning of oak sawdust or beech wood and then gets cooled in the smoke oven to provide even smoking.
Use natural sawdust, preferably oak, to smoke your fish (salmon, trout, eel, herring, etc.), shellfish (lobster, crawfish, mussels, etc.), meat (duck breasts, filet mignon, etc.), delicatessen (sausages, bacon, ham, etc.) at a very cost-effective price!
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ROLLER GRILL - 16, rue Saint-Gilles - 28800 Bonneval (France) || Phone : +33 (0)2 37 44 67 67 - Fax : +33 (0)2 37 96 20 09