Pressure Smokers

Pressure Smokers for Commercial Kitchens

Pressure smokers combine pressure cooking and traditional smoking to prepare foods (such as meats, briskets, poultry, cheese, vegetables, and seafood) faster, juicier, and with more flavor, and to reduce cooking time to under 1 hour by retaining juice and decreasing shrinkage by up to 40%. Whether you run a barbecue joint, high-volume restaurant, hotel, or catering service, purchasing a commercial pressure smoker streamlines smoking applications and enhances the taste of your food.

What is a Commercial Pressure Smoker?

A pressure smoker is a revolutionary commercial kitchen appliance that cooks and smokes food under pressure. This method captures moisture and preserves the juice while deeply infusing the food with smoke in significantly less time than traditional smokers.

Features and Benefits of a Commercial Pressure Smoker

Pressure smokers offer the combined advantages of smoking and pressure cooking with a specialized design:

• Cooking Speed: Pressure smokers, such as the Smokaroma by Broaster, reduce cooking time and offer efficient cooking in under an hour. Hence, they enable higher preparation capacity for high-traffic foodservice establishments.
• Capacity: These smokers offer a load capacity of 45 to 90 lbs (20.41 kg to 40.82 kg) for ribs, 12 to 24 chickens, and 45 to 96 lbs (20.41 kg to 43.54 kg) of beef, and are ready for service in 1 to 2.5 hours.
• Reduced Shrinkage: Pressure smokers reduce food shrinkage by up to 40%, thereby decreasing your costs.
• Less Labor: Pressure cookers eliminate the need for constant monitoring and turning foods, freeing up your staff for other tasks.
• Versatile Design: These smokers are suitable for cooking a wide range of foods, including meat, vegetables, seafood, cheese, and poultry. Furthermore, they can be used for hot or cold smoking.
• Quality Construction: They are made from stainless steel to ensure durability and easier cleaning.
• Mobility: They feature caster wheels for easy movement.