The art of smoking food image 1 The art of smoking food image 2 The art of smoking food image 3

The Art of Smoking Food

Smoking is the process of flavouring, cooking or preserving food by exposing it to smoke from burning or smouldering material, most often wood.

Meat and Fish are the most common smoked foods, but also cheese, vegetables and seasoning are good options.

Which are the traditional ways to smoke food?

There are different smoking methods, each one requires a specific piece of equipment such as;

Traditional ways to smoke food 1 Traditional ways to smoke food 2 Traditional ways to smoke food 3


…Until Now!

Hyper smoker wood chips

Aroma, Flavour and Preservation - HYPER.Smoker – The Food Smoker

Add the unmistakable aroma of smoked food and enrich your menu with new items. There is nothing easier or faster. In Europe, Alder is the traditional smoking wood, but oak is more often used now. Beech to a lesser extent. In North America, Hickory, Mesquite, Oak, Pecan, Alder, Maple and fruit-tree woods, such as apple, cherry and plum are commonly used for smoking. Different types of wood change the smoking flavour on food.

Wood Chip Varieties

Introducing the HYPER.Smoker – a special kit, now available, for compatible CHEFTOP MIND.MapsTM ovens that have been prepared for its use. The HYPER.Smoker is not compatible with the GN 2/1 or Compact model combi ovens.

Hyper Smoker Special Kit

The HYPER.Smoker installed into the CHEFTOP MIND.MapsTM PLUS ovens is fully controlled by the control panel. The smoking process in the ONE series ovens can only be performed manually, without assistance from the control panel.

Contact UNOX today to discuss the latest HYPER.Smoker technology and how it can enhance and enrich your menu - +61 3 9876 0803

June 29th 2017



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