Drevos International Classic 15 User manual

Automatic wooden smoking chamber for both
cold and hot smoking.
ser manual
«DREVOS »
Classic 15

Table of contents
1. Technical documentation & What s in the box.........................................
2. Setting up ..........................................................................................................................
3. Safety Warnings ............................................................................................................
4. Seasoning & Preparation to use .........................................................................
5. Smoke generator ..........................................................................................................
6. Operating guidelines .................................................................................................
7. Maintenance procedures ........................................................................................
8. How to choose and prepare wooden chips ...............................................
9. Storage rules ..................................................................................................................
10. Preparation of food before smoking .............................................................
11. Transportation, installation and connection ............................................
12. Safety requirements .................................................................................................
13. Possible causes of unsatisfactory performance ....................................
14. Troubleshooting ..........................................................................................................
15. Warranty ............................................................................................................................
page 
page 
page 
page 
page 
page 
page 1
page 1
page 1
page 1
page 1
page 1
page 1
page 1
page 16

1. Techical documentation
What's in the box
Nam
Dimensions, mm 
Work dimensions, mm
Work volume, l
Max temperature inside the chamber, °
Power usage, kWh 
One time load, k
Chips usage ( chips must be between
3x6 and 1 x15 mm)
Voltage 
Weight, kg
Material of chamber 
Valu
135x46x46 c
84x33x33 c
9
1 
1.9 kW
3
75-150 g/
1.9 kW
60 kg
Stainless steel
Nam
Smoke chamber 
External smoke generator
Shelves
Piles
Stainless Hooks
User manual
Chip
Quantit
1 pc.
1 pc.
2 pc.
5 pc.
15 pc.
1 pc.
3 kg

. Remove smoker from bo
2. Remove all protectivepackaging materials from part
3. Install piles on side racks ( shelves ), put hooks on pile
4. Install smoke generator in hole, hole is located at bottom of side of the
chambe
5. Connect the sink where you want for further cleanin
6. If you ordered an open chimney, connect the chimney to the duct
2. Setting up

3. Safety Warnings
- Read all instructions. Do not use t e smoker for ot er, t an intended us
- T e Smoker must bemaintained and cleaned aftereac us
- Do not leave t e smoker unattended w en in us
- Do not immerse cord or plugs inwater or ot er liquids, keep electric parts of
t e smoker dr
- Unplug from outlet w en notin use and before cleanin
- Do not operate any appliancewit a damaged cord or plug orafter t e
appliance malfunctions or as been damaged in any manne
- Do not let cord ang over edge of table or counter, or touc otsurface
- Extreme caution must be used w enmoving t e smoke
- Do not use a cord if it is damaged in any wa
- Use Smoker eit er outdoors or in well ventilated roo
- Do not place on or near a ot gas or electric burner or in a eated oven
Do not set temperature above 120 Celsius
Do not use heating element without the
convection !
- Use oven mitts orgloves to protect ands fromburn
- Do not wear loose clot ing orallow air to ang freel
- Use only approved groundedelectrical outle
- Do not use during an electricalstorm or in windy condition
- Do not use t e Smoker near gasoline orot er ammable liquids, gases,or
w ere ammable vapors maybe presen
- Do not use t e Smoker w ere electric interference may be presen
- Place t e Smoker in an area w ere c ildrenand pets cannot acces
- Care s ould be taken to avoidtouc ing eating element
- Do not immerse smoker in water

Seasoning guid
- Install th smok g n rator according to s ction 2 of th us r manua
- Load th smok g n rator with chip
- Clos th door tightl
- Plug th Smok r into an outl t ( 220 V\ 50 Hz 
- Ignit chips through th sid hol s in th smok g n rator. S t smok pow r
to 35-70% - S t th t mp ratur to 20-40°C
- Switch th h ating l m nt and th conv ction o
- Smok th Chamb r for two hours straight
S asoning of th chamb r - is an ongoing proc ss, th mor you us it, th
b tt r tasting your food will b
Th main goal of S asoning - is to cl an th smok r from unwant d sc nts
4. Seasoning & Preparationto use
Seasoning has to be done before rst use
We recommend doing it once or per month

5. Smoke generato
The moke generator i attached to the right ide of the
chambe
Silicon cable that come under the roof hould be
connected to the moke generato
Air from the compre or i nece ary for the moke
generator to wor
The moke generator dimen ion : 40 cm long, and 11.4
cm wide, you will be putting chip here, in the bottom part
removable a k tray i located
For a moke generator to work properly you have to clean
it after every u ag
You have to di a emble the moke generator into part ,
then take away oil , tar, and a h
You can u e warm water, which contain lemon acid. 
During moldering, pallet may get to a pile, for your
ea ement di a embling proce i fa t and convenient
If needed you may u e a ga burner to get tar out of the
pile
Make sure chips are dry

Hot smoking
- ill smoke generator with chip
- Hang product on hooks so that pieces do not touch each other, or the walls of
the chambe
- Close the door of the chambe
- Turn on the smoker in the network, set the temperature on the
thermoregulato
- To set the temperature click * set * on the thermoregulator, then with button
up and down set the temperature you want, click set agai
- *PV* - current temperature inside the chambe
- *SV* - goal temperature, the one you se
- After you set the temperature, click on both heat and convection button
- Set smoke power at 100%, light the wood chips through the special side holes
in the smoke generator. After thick smoke begins to ow out of the chimney,
you can set lower smoke powe
- Make sure that the smoke generator does not run out of chips during the
entire smoking perio
6. Operating guidelines

Drying and curing:
- Hang product on hooks so that pieces do not touch each other, or the walls of
the cham e
- Close the door of the cham e
- Switch on the "Fan" utto
In this mode, keep the food for 3 hours or more (depending on the required
degree of drying of the food). The longer you dry, the more evenly the smoke
will spread on your foo
In order to cure food you need up to 24 hours of drying, set temperature
according to recipe
Important! When weather is cold, you can use heating element to
increase temperature inside the cham er to dry your producs,
therefore products faster ecome ready for smoking.
Cold smoking:
- Fill smoke generator with chip
- Hang product on hooks so that pieces do not touch each other, or the walls of
the cham e
- Close the door of the cham e
- Turn on the smoker in the network, if enviroment temperature is lower than
15°C, set the temperature at 15-25°
- If you set the temperature, turn on oth convection and heat utton
- Set smoke power at 100%, light the wood chips through the special side holes
in the smoke generator. After thick smoke egins to ow out of the chimney,
you can set lower smoke powe
- Make sure that the smoke generator does not run out of chips during the
entire smoking period
Important! The temperature for cold smoking is 15-25°C, make sure
that this temperature is o served.

7. Maintenance procedures 
- Unplu the cord out of the outlet
- Unplu the smoke enerator. With care clean it from ash, it may be ho
- Clean racks, and piles with warm water and dishwashin liquid
- Clean the chamber from what is left of your product and oil
- Clean the chamber usin anti-fat liquid ( only for stainless parts ) and wate
- Do the seasonin to remove leftover scents
Smoke generator:
- Smoke enerator must be kept clean without leftover pallets or oils, if leftover
wooden chips are present inside smoke enerator, blow them off, or clean the
frame with brus
- Unplu the silicon tube, unplu smoke enerator
- Scraper knife or brush may be used to clean smoke enerato
- With care clean the pile that connects smoke enerator and chamber. make
sure it is not clo e
After maintance:
- Install Racks, hooks, piles, drip pan back to the chambe
- Install smoke enerator, install silicon tube back
Warnin ! Store the smoker in a dry covered place
out of reach of children
Recommendation: If the chamber is not fully loaded, place
products on the lower layer, less liquid will settle on chamber walls
during drying and smoking

8. How to choose and prepare wooden chip
There are two types of wooden chips
- Not fruit (alder, oak, beech, etc.
- Fruit (cherry, apple, pear, apricot, plum, etc.
Chips must be as dry as possible. You may dry pallets further in an ove
Chips size must be in the 4- 4 mm. range, otherwise smoldering may stop, or
chips will burn out too fas
Forbidden to use Conifer and Birch Chips. Those contain massive amounts of
oils, tar, and soo
It is forbidden to use wood affected by fungus, rotten or mold
Wet, covered by bark wood may emit harmful substances that will settle on the
product, giving it a bitter tast
Do not use chips with traces of paint, varnishes, or chipboard boards: they
contain a large number of harmful substance
Smoked food connoisseurs also like to add various seasonings to wood chips:
bay leaves, almonds, mint, raspberries, blackberries, sage, grape branches, and
juniper berries, which give the food a special color and taste. But here it is
important not to overdo it - otherwise, you will get an unpleasant taste and too
sharp aroma
9. Storage rule
The smokehouse should be stored under a canopy or in a well-ventilated area
with a relative humidity of up to 60

Any product must e prepared efore smoking. To do this, it must e well
rinsed and cleaned of entrails ( sh, meat 
Salting
This stage of preparation is of 2 types: dry and wet. The choice of salting
depends only on your preferences and the recipe for the preparation of a
particular dish. At this stage, the products are well soaked or drunk with salt,
spices, and nitrite salt to decontaminate the
Drying
One of the most important stages of preparation for smoking, since it depends
on how much the product is smoked and what its taste will 
After salting, the food must e rinsed or soaked in water to remove excess salt,
wipe well with dry towels and hang in a draft to dry completely (2-3 hours),
while protecting the food from insects
10. Preparation of food before smokin
Important! Products are ready for smoking only when there is no
moisture left on their surface, otherwise the smoke will not
penetrate well into the product

11. Transportation, installation and connection
Tran portation by all type of tran port i allowed, excluding the direct hit of
atmo pheric precipitatio
Important! U e only approved groundedelectrical outlet to avoid electric
hock
In tallation of the Drevo thermal moke chamber i al o po ible outdoor
under a canop
It i not recommended to in tall the chamber under the inuence of direct
unligh
The moking chamber mu t operate in the environment temperature range
from -20°C to + 40 °C.
The room where the mokehou e i in talled mu t be equipped
with exhau t ventilation to remove moke when working with the
moking chamber. Relative humidity hould be no more than 65%,
higher humidity i acceptable, but not for a long time

Loading and unloading the cham er, as well as carrying out maintenance
allowed only with disconnected power suppl
Care must e taken when loading, unloading, and cleaning the cham er
due to the sharp ends of the rods and shelves and the possi ility of reaking or
stretching the strings (stainless wire
Do not store amma le materials near the smoke generato
Regularly clean the smoke generator from ash and resi
Do not use the smoking cham er elow or a ove the permissi le
environment temperatures
Do not open the door a ruptly after hot smoking, as the temperature is
high and you may urn yourself with hot ai
Do not touch the smoke generator while it is operating. The parts of the
smoke generator get very ho
Do not leave the smokehouse unattende
To avoid re, place a container with water or an iron shield under the smoke
generato
There should e sand near 
The smoke generator should e installed away from amma le materials
Keep children away from the smoke generato
Do not cool hot parts of the smoke generator with wate
It is not recommended to use the device under the inuence of alcohol or
drugs that cause drowsines
Only use anti fat liquid on stainless ottom par
Do not set more than 120°
Never use a heating element without the convection
12. Safety requirements

13. Possible causes of unsatisfactory performance
An increase in smoking time can be caused by the ollowing reason
• high humidity o wood chips (above 15%
• wet ood sur ace (product must be dried
• not dried chamber a ter per orming maintenanc
• excessive load o the chambe
• high humidity indoors or outdoors (above 65%
• Wet chips
In case o unsatised per ormance, make a video o the issue and contact
the manu acturer right away
14. Troubleshooting

15. Warranty
The company guarantees trouble-free operation of the installation for 12
months from the date of getting an appliance. In case of non-observance of
safety precautions and operating rules, the enterprise relinquishes its
obligations to ensure arranty repair of the thermal smoke chambe
The company is not responsible for defects arising through no fault of its
o n (as a result of careless storage, improper operation
The travel expenses for the maintenance of the installation are covered by
the custome
Manufacturer stores the data of every order
We ish you great cookin
Sincerely, Drevos international S.R.L.!
tel. [phone]
facebook.com/Drevos.International
instagram.com/drevos_international
drevos-intl.eu
https://drevos-intl.eu/uk/ 