BROWIN dragON Bedienungsanleitung Seite 20

• In order to adjust the door latch, loosen the hexagonal nut. Turn the hook clockwise (see the drawing).
Next, tighten well the nut to the door latch.
SMOKER CLEANING
• Use a mild detergent for cleaning the grill and the drip tray. Always rinse and dry them thoroughly.
• When it comes to the wood chip tray, clean it by removing any ash, dust and other remains
accumulated.
• Clean the inner and outer side of the door glass using a damp cloth. Do not use any cleaning agent
for it. Make sure that the glass has dried well.
• The door gasket and the inner door edge to which the gasket is fixed need to be cleaned with a damp
cloth after each use in order to maintain tightness and enable further normal operation of the smoker.
ALWAYS MAKE SURE THE UNIT IS UNPLUGGED AND COOL TO THE TOUCH BEFORE
CLEANING IT AND PUTTING IT AWAY FOR STORAGE.
Additionally, familiarise yourself with the generator cleaning instructions (included in the
generator packaging).
Tip - which smoking method to choose?
Three main methods of smoking can be distinguished:

cold smoking

warm/hot smoking

smoking with roasting (characteristic for BBQ)
Cold smoking:
It usually takes place in the temperature of up to 25⁰C and takes from several hours to 14 days. The
smoke density used depends on specific needs. Its flow rate should usually be within 6-15 m per minute.
This method of smoking is used mainly for products that are supposed to be stored for a long time or
matured, as the smoke penetrates the product deeply and preserves it slowly. The products smoked
using this method dry uniformly and the effect is perfect even in case of long-term maturing.
Warm/hot smoking:
It consists in using smoke with temperature of more than 25⁰C on the product. Here we can distinguish
two upper temperature limits adopted – smoking up to about 45⁰C is called warm smoking, and up to
60⁰C - hot smoking. In case of hot smoking, we can roast the products inside the smoker by raising the
temperature in the smoking chamber even up to 80-90⁰C.
In case of roasting, it is possible to disconnect the smoke generator and process the products using
temperature only.
OZ Menge Beschreibung
1 1 Räucherofen
2 1 Kontrollpanel der
Steuereinheit
3 1 Belüftungsschornstein
mit regulierbarer Luftzufuhr
und Kamindach
4 1 Abtropftablett
5 1 hinteres Abtropftablett
6 1 Rost
7 4 Stahlbalken
Abmessungen des Produkts (ohne Generator) 51,5 x 38,4 x 84,5 cm (Breite x Tiefe x Höhe)
Gewicht (ohne Generator): 25 kg
Leistung: 650 W, 50 Hz, 230 V
MONTAGE:
Lesen Sie vor der Montage die Bedienungsanleitung aufmerksam durch.
Montieren Sie das Gerät auf einer sauberen, ebenen Fläche.
Benötigtes Werkzeug: Kreuzschlitzschraubendreher.
SCHRITT 1
Stellen Sie die Schraube des Fußes
ein, indem Sie sie im oder gegen den
Uhrzeigersinn drehen, sodass der
Räucherofen waagerecht und stabil
steht.
Sichern Sie danach die Positionen
der eingestellten Schrauben mit den
Muttern.
SCHRITT 2
Platzieren Sie das digitale Kontrollpanel (2) auf
dem Gehäuse des Räucherofens (1).
Passen Sie den Stecker des Kabels des digitalen
Kontrollpanels (2) an den Stecker der
Steuereinheit vom Gehäuse des Räucherofens (1)
an und verbinden Sie sie (wie auf der Abbildung
dargestellt).
OZ Menge Beschreibung
8 5 Räucherhaken vom Typ S
9 2 Räucherspäne
10 1 Bezug
11 1 Rauchgenerator dragON Jet 1 mit Pumpe
und Schläuchen
12 1 Tablett für Räucherspäne
er
Mutt