Pressure-Chamber Smoking Oven, 48 Trout, 2.5 kW

The Helia 48 is an electric pressure-chamber smoking and cooking oven for professional kitchens, capable of hot and cold smoking as well as high/low-temperature cooking, braising, grilling, reheating, keeping warm, and defrosting — all from a single 2.5 kW tabletop unit. Its patented closed-chamber design prevents oxygen ingress and keeps smoke emission to a minimum, meaning no extractor hood or ventilation connection is required: the unit can be placed on any countertop in a restaurant, hotel kitchen, deli, or catering facility.

Built entirely from stainless steel with double-walled, fully insulated walls and a maximum operating temperature of 250 °C, the Helia 48 delivers serious output in a compact footprint. Capacity runs up to 48 trout (200 g each), 8–10 whole chickens, or 14 kg of roast, making it equally suited to à la carte fish smoking and batch production. Separate thermostatic controls for top and bottom heat, a 0–15-minute smoker timer, and a 0–60-minute cooking signal timer give chefs precise, repeatable results. Certified RWTüV/GS and manufactured in Germany, it ships ready to use with fish racks, flat grids, a smoking pan, and a kilogram of beechwood chips included.