The Waterpan allows the heat source to be directly under the cook chamber, not offset. The results are a reduction in the overall footprint of the unit, even distribution of heat and smoke, without fans, as it rises throughout the cook chamber and the ability to cook low and slow or hot and fast.
Reduced Cook Time, More Throughput
With the Waterpan in the cook chamber, cooking hot and fast is a value add that will allow you to increase inventory turns with less labor.
Greater Yields and Rapid Recovery Time
Introducing moisture into the cooking process results in higher yields and serves as a heat sink to hold temperatures when cook doors are opened accelerating the recovery time.
18” deep shelves allow longer cuts of meat and hotel pans to be placed perpendicular on the rack with no overhang, greatly increasing capacity and reducing wasted space.
Our rotisserie smokers use a maintenance-free Direct Drive motor, not chain drive, and greaseless food grade bushings that require no lubrication, adjustment or replacement, and since no fans are used inside the cook chamber this eliminates additional upkeep.
No chains or fans eliminates the risk of interruptions and food waste caused by chains snapping or creosote buildup on fans. Units can be operated on a combination of wood and gas, wood only or gas only, giving you options should you have a disruption in supply.
Our smokers are made in the USA, fully welded and 100% insulted with high-temperature military grade insulation so your fuel is used to cook your meat and not heating the surrounding area. Immediate cost savings.