Increase sales, customer base, bottom line profit by 50%, and reduce shrinkage in the seafood department by smoking near dated seafood using a Cookshack Smoker.
Cookshack Commercial Electric SmartSmokers® generate 100% payback in an average of 12 weeks. In some circumstances, it may take up to 6 months. Just think of an ROI of 200% to 400% the first year after starting the our exclusive supermarket program! The smoker pays for itself in about three months, and the smoker will last for generations. Cookshack is the time proven industry leader in commercial smokers.
SmartSmoker® Electric Smoker Line
We have been “Smokin’ Made Simple” for over 53 years because we deliver old-fashioned barbecue the hi-tech way. Cookshack Commercial smokers feature the new IQ5 digital, electronic controller:
USB port for downloading up to 512 hours of cook time
IQ5 Controller with Optional Meat Probe
Using the Cookshack SmartSmoker® Electric Smoker you can cold smoke or hot smoke signature items like Lox Style Salmon, lobster, and halibut. The heating element(s) provide the heat in the smoker up to 300°F and the wood chunks smolder the wood in the wood box. The result is moist, succulent seafood. Adding smoked seafood to your product offerings is a win-win situation for you and your customers! Here are some reasons why:
Cold Smoking gives seafood a pleasant smoky flavor without overcooking
The Cookshack Commercial SmartSmoker® Model SM260 is ideally suited for cold smoking seafood. It is our most popular electric smoker. It is 27”w X 31”d X 64”h and has a list price of only $6,875. Add the Cold Smoke Kit for only $143.75, and you have a versatile hot or cold smoking oven.
For more information call Dave Mason at 800-423-0698 ext. 201.
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Knowing the cost of operating a commercial smoker is important for your business. It is one of many factors that need to be considered in determining profit margins. Cookshack smokers and charbroilers are efficient especially when you consider the amount of meat and vegetables that you can smoke during one cook cycle. There design will not dry or shrink meat and will give you higher yields.
Below are two charts to consider in determing your energy costs using Cookshack commercial equipment. These are based on average kwh figures and will vary depending on your geographic region. The wood and pellet costs are based on Cookshack Wood Chunks and Pellets including average shipping costs. The first chart is based on using the equipment at the highest temperature settings available for that unit. This would be the maximum estimated cost
you would see using this equipment. The second chart is based on using the equipment at a lower or average rate of temperature for that unit. This would be most likely where the units would operate most of the time.
For the electric smokers, you use electricity to power the controller and unit while the wood is used for flavoring. In the pellet-fired smokers and charbroiler, electricity is only needed to run the controller, fans, and augers. The wood pellets provide