Fish/Meat Smokers

A commercial smoker adds a depth of flavour that standard cooking cannot achieve. From smoked salmon and brisket to cheeses and vegetables, it is a simple way to elevate menus and create dishes customers remember.

Why kitchens add a smoker

• Distinctive flavour that sets a venue apart

• High perceived value without high labour costs

• Works across fish, meat and plant-based menus

• Ideal for specials boards and seasonal features

• Cold smoking also supports prep-ahead and retail products

Countertop smokers: maximum impact, minimal space

Countertop models are popular because they do not require major kitchen changes. They suit:

• Smaller kitchens with limited space

• Chefs introducing smoke into the menu without a large investment

• Multi-site groups standardising recipes

• Limited-run smoked specials or appetisers

The range we stock

We supply the Rollergrill FM series, the leading countertop smoker range for professional kitchens.

• FM2 – compact footprint

• FM3 – medium capacity

• FM4 – larger chamber for higher output

All models feature insulated stainless-steel construction, precise temperature control and consistent smoke circulation for repeatable results.

Need help choosing?

If you are unsure which model suits your menu, capacity or kitchen layout, call 01379 641223 and we will advise on the best fit and confirm availability.