Smoked fish - Import export

Neutralises odours coming from tobacco, pets, fast food, paint, urine, meat, fish, smoke and fire odour, chlorine, etc. Also destroys bacteria and viruses and reduces their growth. No expensive labour cost. Once switched on the unit works independently and ensures an odourless and sterile atmosphere. No need for expensive refills of (spray) chemicals. Ideal applications : Car dealers and hiring, fire damage restoration, carwash, hotels rooms, slaughterhouses, meat and fish processing, pharmaceutical industrie, mortuaries, garbage compactors.

Trout Lightly salted fillet-slicing 100g (with SESAME) w / u for 1 piece from cold raw materials Ossetia

Trout Lightly salted fillet-slicing 100g w / u for 1 piece from cold raw materials Ossetia

Lightly salted trout fillet-piece 200g w / u for 1 piece from cold raw materials Ossetia

Trout Lightly salted fillet-piece 300g for 1 piece from cold raw materials Ossetia

Pink salmon Lightly salted fillet-slicing 100g w / u for 1 piece of cm raw material

Trout Lightly salted fillet-piece 150g w / u for 1 piece from cold raw materials Ossetia

Complex and aromatic, gold color and medium acidity. Accents ofgreen apple and velvety sensation in mouth. Parinng perfectly with white fish (grilled and smoked), seafood, white meat, vegetarian food, pasta, roast chicken, oultry meals with cream sauce and little seasoning and spicy meals.

Exquisitely Strong. High fermentation beer with full and soft body. Its aroma is sweet and perfect balanced with a creamy and compact foam. Four specialty barley malts and two noble hops varieties, give it elegant notes of dried fruits and liquorice. Excellent with red meat braised or roasted, barbecued meats, smoked fish, aged cheeses, seasoned goat cheeses and Sacher cake.

Characteristics: Smoking mode - 2 options: 1. smoking of fruit, cheese, eggs and fish; 2. smoking of poultry, wildfowl, meat, sausages and bacon. The control unit regulates: - temperature in the chamber and furnace; - size and shape of a high voltage pulse (a prerequisite for a correct penetration of the product into phenol, because such products as meat, sausages and fish have different structure of tissue, and other physicochemical characteristics); - electrostatic field in the camera, which is automatically set between 18 and 150kV, depending on the characteristics of products; - using of 48 different modes (i.e. it is possible to program the technological aspects in order to receive the same taste qualities in each subsequent party of products); -3 degrees of protection against the electrostatic discharge, which remains on the product. The smoker is made from the stainless food steel.