​Traditional smoking combined with modern technology - convenient control with the cell phone app or manually via the control panelThe dragON Wood 100IQ is more than just a smoker - it is your smart partner for easy, efficient and enjoyable efficient and enjoyable production of delicious smoked sausages, fish and cheese specialties.How does it work?Browin Control app (Android/iOS):Set and monitor the temperature and smoking time.Manage the circulating air and temperature sensors - remotely or directly on site.Enjoy easy operation and time savings.Control panel:If you prefer classic operation, the intuitive module attached to the smoker allows you to conveniently set all parameters.Complete set - everything you need:This modular set includes a Scandinavian spruce wood smoking chamber, a steel base, a smoke generator, beams, hooks and smoking chips, among other things. The smoker is ready for use immediately after assembly!The robust construction guarantees durability for years to come.Attention: No other devices may be connected to the socket in the control unit that is intended for connecting the pump!Convenience and full control:With the smartphone app or the intuitive control panel, you can control the smoking process from anywhere. Whether you want to change the temperature, set the time or activate the circulating air - everything is possible at the touch of a finger, no matter where you are.Versatile smoking: Drying, cold smoking, warm smoking, hot smoking, heating or grilling - all in one appliance, adapted to your needs. The smoker meets the expectations of amateurs and professionals alike.Perfect results every time:The unique dragON Jet 1 smoke generator and the air circulation function ensure even smoking at every level of the smoking chamber, regardless of the amount of product. The special design of the smoke generator prevents the chips from clogging and the smoke always has the ideal intensity.Large capacity and flexibility:With a capacity of 200 L, the smoker can hold (for medium-sized products) around 16 hams, 18 portions of pork loin or pancetta, 40 fillets or trout, or 36 sausages. The height of the chamber (100 cm) allows long sausages or fish to be smoked.Taste and quality under control:Smoking under your own conditions means freedom in the choice of ingredients. No artificial additives, only the best. Your smoked products will be healthier and tastier, and the satisfaction of preparation is priceless.Set contents:Wooden smokehouse with roof, chimney and strips for the roof.Stainless steel base with feet.Control module with Wi-Fi.Heating module - heating coil with fan, powder-coated steel housing on the back, power cable.Thermal and thermocouple module.Smoke generator dragON Jet 1 (BROWIN patent) - with a pump for adjustable smoke flow rate.Mounting material - screws, hinges, cable holders.Beams for hanging products (6 pieces).Smoking hooks (5 pieces).Smoking chips (1 pack).Assembly and operating instructions for the modules. Before installing the smoke oven and the modules, please read the instructions carefully and follow the recommendations contained therein, particularly with regard to safe use.Smoker oven capacity: 200 L, chamber height: 100 cm, load: 15 - 20 kg. Dimensions: L x W x H: 51.50 x 52 x 103 cm Weight: 37.6 kg

​The dragON E101 electric smoker with smoke generator is a high-quality, practical appliance with an attractive design that is ideal for warm and hot smoking, cold smoking (without using the heating element) and toasting. With this versatile 70-liter smoking chamber, you can prepare excellent meat products, fish and homemade smoked cheese - it can hold up to 9 kg. Your specialties will have a wonderful aroma and a unique taste!Hot and cold smoking: Professional garden smoker oven with a capacity of 70 L, which can hold 6-9 kg of contents. Ideal for all smoking methods: Warm and hot smoking, cold smoking (without switching on the heating element, only with smoke generator), as well as for toasting and drying....Well insulated walls:This solution ensures a stable temperature in the chamber (which you will especially appreciate in winter) and reduces power consumption - so you smoke very efficiently and save energy at the same time!Innovative electric smoke generator dragON Jet 1 LONG: Patented by the Browin company, together with the pump and the smoking chips, ensures optimum distribution of the smoke in the smoking chamber.Internal drip tray:Makes it easier to clean the smoking chamber and acts as a deflector, distributing the smoke evenly throughout the smoking chamber.Door with drip edge: This practical design solution prevents condensation from dripping onto the seal.Additional outer drip tray: Allows excess condensation to be conveniently drained from the smoking chamber.Excellent control of the smoking process and easy temperature regulation:The glass door of the smoker provides a convenient view inside, while the thermostat and analog thermometer offer easy regulation and monitoring of the temperature.All in one high-quality set A spacious stainless steel version of the smoking chamber, sturdy metal legs for easy access to the interior of the smoking chamber, slide, grate, rods and hooks, smoking chips, a precise analog thermometer and two drip trays. In addition, there is the high-performance smoke generator with the Jet 1 LONG electric pump.The innovative, patented design of this smoke generator ensures optimum distribution of the smoke produced during the burning of the smoking chips. The pump with adjustable air flow speed is positioned on the base so that its vibrations are transmitted to the cylinder. This prevents the chips from getting stuck during the burning process. A special adapter makes it quick and easy to connect the smoke generator to the smoking chamber. The extended outlet pipe of the generator is located directly above the drip opening in the base of the smoking chamber. This means that the smoking process is clean and subsequent cleaning is quicker and easier.The smoke generator holds around 450 g of chips, which is enough for around 3-4 hours of operation (depending on the air supply setting with the pump regulator) without the need to refill chips.The Jet 1 generator enables cold smoking without additional components!Cold smoking is carried out without the heating element switched on, using only the smoke generator. With this method, smoking is possible at an outside temperature of 12 to 25°C, which allows a temperature of 16 to 30°C in the chamber. If these values are maintained, the total smoking time is between 1 and 14 days, depending on the desired result and product type. If you choose the cold smoking option, remember not to use the smoker on a sunny day. Elements of the set:Smoking chamber bodyInner drip tray/deflectorFrame for the inner drip trayOuter drip trayGrateSteel support (4 pieces)S-hooks (5 pieces)Smoking chips (1 pack)Smoke generator dragON Jet 1 LONG with pump, hoses and adapter for mounting on the wall of the smoking chamberFeet (4 pieces)Power cable with thermostatAnalog thermometerSide handles, door handleSlider for the chimney openingRails for the drip traySet of screws and nutsOperating instructionsInstructions: for the smoke chamber and the smoke generator with pumpTechnical data:Capacity: 70 L (3 levels) for 6-9 kg contents Product dimensions (without generator): Overall height: 103 cm (including 27 cm legs) Height of the smoke chamber: 76 cm Width: 41 cm Depth: 37 cm Heating temperature range: from +38 to +130 °C Heating power: 1300 W, 50 Hz, 230 V Power of the pump for the smoke generator: 5 W Length of power cable: 180 cm Weight (without generator): 25 kgWARNING: Before using the smokehouse and the smoke generator with pump, read the instructions carefully, including the information on assembly, warnings and instructions on preparing and using the appliances. Always follow the specified safety instructions.The smokehouse is intended for outdoor use only.Follow the recommendations given in the instructions, both before first use and for each subsequent use. Clean the smokehouse after each use according to the instructions described in the manual.

​This high-quality garden smoker made of natural wood impresses with a sturdy metal base and a connectable fire pit made of robust oven plate. Thanks to the well thought-out additional equipment, this versatile set offers everything that passionate smokers need. Its natural look blends harmoniously into any home or allotment garden and makes it the ideal choice for anyone who values quality and an authentic smoking experience. The advantages of this smoker include its suitability for various smoking methods and its robust construction made from selected, sanded natural wood. The smoking chamber is made of spruce boards. The opening roof is attached to hinges so that the insert can be placed in the smoker very easily. Access to the smoker through both the door and the roof is a very practical and convenient solution. The height of the chamber makes it ideal for smoking long sausages and long fish. A metal base with legs has been fitted to the chamber, and the smoke source is a large side hearth made of thick stove plate, which can be connected from below, with a two-stage air circulation system. The construction of the chamber was reinforced with thick cross beams. The door of the smoker is attached to solid, powder-coated hinges. The removable deflector ensures that heat and smoke are evenly distributed during the smoking process. The way to assemble the smoker, safety recommendations for use and useful tips are included in the instructions included in the setThe set includes:Smoking chamberExternal dimensions of the wooden smokehouse: 50 x 50 x 100 cm - without roofDimensions of the roof with chimney: 53 x 58 x 28.5 cmBoards: made of spruce, with a thickness of approx. 2 cmIncluded in the set: Smoking thermometer, 6 beams for hanging products, 5 smoking hooksSmoking chamber base: made of steel 50 x 50 x 40 cmFire pit and connecting elementsExternal dimensions: 30 x 30 x 35 cmDiameter of the pipe socket: approx. 10 cm2 steel pipes: 0.5 [m] and approx. 10 cmPipe bend: 90 degrees, approx. 10 cmthe elements of the set are coated with heat-resistant paintthe fireplace is made of strong stove plate - approx. 1.5 [mm]the door of the fireplace is equipped with a two-stage air circulation system Dimensions: L x W x H: 50 x 50 x 150 cm Weight: approx. 52 kg

​With the dragON Wood smoking cabinet 100 E you have unlimited possibilities - smoke however you like, at any time of year and in any style, without compromise.More free time thanks to the automation of the smoking process with the control unitConvenience and control: With the intuitive control panel, you can control the smoking process and monitor the set parameters on the display. Would you like to change the temperature, set the time or activate the circulating air? You can do this effortlessly with the control panel.Versatile smoking:Dry smoking, cold smoking, hot smoking, warm smoking, warming or searing - all in one appliance, perfectly adapted to your needs. The smoker meets the expectations of amateur chefs and professionals alike.Perfect results with every smoking process: The unique dragON Jet 1 smoke generator and circulating air guarantee even smoking at every level of the smoking chamber, regardless of the quantity of products. The special design of the smoke generator prevents smoking chips from getting caught and the smoke always has the optimum intensity.Large capacity and flexibility:The smoker with a capacity of 200 L can hold approximately 16 hams, 18 portions of pork loin or bacon, 40 fillets or trout or 36 sausage loops (medium size). The height of the chamber (100 cm) also allows long sausages or fish to be smoked.Control over taste and quality:Smoking on your terms means the freedom to choose only the best ingredients. No artificial additives - only the best. Your smoked products will be healthier and tastier, and the pleasure of making them yourself is priceless.Control panel functions:Set and monitor temperatureProgram and check smoking timeControl circulating airEnjoy the simple and convenient operationAttention: No other devices may be connected to the socket in the control unit that is intended for connecting the pump!The smoker is ready for use immediately after assembly! Its robust construction ensures durability for many years.This modular set includes:A wooden smoking chamber made of Scandinavian spruce with roof, chimney and roof railsStainless steel base with feetPID control module, powder-coated steel side box and main cable for connection to the heating moduleHeating module - heating element with fan, powder-coated steel back box, power cableThermo module and thermocoupledragON Jet 1 smoke generator (patented by BROWIN) with adjustable smoke flow rateFastening components - screws, hinges, cable holdersSix beams for hanging productsFive smoking hooksOne pack of smoking chipsAssembly and operating instructionsTechnical data:Smoking capacity: 200 LChamber height: 100 cmLoad: 15 - 20 kg

?Stabilizes the color and enriches the bouquet of the wine.Ingredients: Mix of acids - tartaric, malic and citric acid - as they occur in the natural fruit.Application: Perfect for must made from hawthorn, wild rose , chokeberry, strawberry, pear, grain and honey. The acids can be added to the must or the wine (depending on the acidity), the amount is between 5 to 15 g per 10 liters.

THE ideal helper for getting sausage, meat and ham into the meat net. Tube 18 cm. Incl. fastening clamps (for table tops up to 50 mm) and sausage net 18 cm 3 m long!

Caramel-colored protein casing for scalding (up to +75C) and smoking (up to +90C) sausage products. Attention! ~Before filling, soak the casing in a 10-15 salt solution for 15 minutes % (1/2 glass to 1 liter of water) and soak at a temperature of 20 5C. Tie the bulging sausage casing and subject it to the appropriate heat treatment.

Easier juice extraction - Pectinase loosens the structure of fruit. Adding pectinase makes it easier to clarify wine later after fermentation. Economical - one 10 ml pack is enough for about 50 kg of fruit. Vial with cap - allows you to store the product and use the remaining unused portion later. Mix the contents of the bag with 100 ml of water, pour over the fruit according to the instructions on the pack, mix, and set aside. Instructions for use: Pour a small amount of water (1-2 L per 10 kg of fruit) over the crushed fruit (40 °C for berries and 80 °C for apples, pears, plums, and quinces). When the fruit mixture cools to 40 °C, add pectinase, crushed in 100 ml of room temperature water. Stir everything thoroughly, cover, and let sit in a cool place for 9 to 15 hours. Then press out the juice. Ingredients: pectolytic enzyme Best before 02.08.2026

?Dense bristles - suitable for cleaning balloons without scratching them with the wire.Good grip and good workmanship - guarantee good cleaning results.The flexible wire - from which the brush body is made - does not break when bent.The 56 cm long brush body 37.5 cm long bristles allow you to wash even the largest balloons. The handle of the brush is particularly ergonomic and does not slip out of your hand even when it comes into contact with water. Technical data: Length: 56 cm with handle, 37. 5 cm brush with bristles - color: red - shape: curved

For 0.5 L bottles

?Professional meat and sausage syringe set. Ideal for applying pickling brine, useful in the kitchen of every lover of homemade meat and sausage products. ~By using the syringe you shorten the pickling time.Practical syringe with precise scale. ~Three different dosing needles. ~This is made easier by the appropriate needle outlet or the number and positioning of the side openings. The free needle cleaner supplied cleans the needles thoroughly and quickly after each use. Note: To ensure that the brine is evenly distributed, after Inject the brine into the meat and knead it. ~  ~The set also includes a very useful cleaner that can be used to clean the needles efficiently and thoroughly after each use.

Handy stainless steel pickling syringe for injecting into ham or roasts including 2 different interchangeable piping needles. 1 piping needle with only one opening for injecting into particularly large pieces. 1 syringe needle with many openings for even injection over the entire piece of meat.

This liquid calcium chloride with 33% concentration in a 50 ml container is used to support milk coagulation in cheese production. The product increases the calcium content of milk and improves curd formation, especially in pasteurized or calcium-deficient milk. The recommended dosage is approx. 20–25 ml per 100 liters of milk. For 10 liters of fresh milk, 40 drops (2 ml) are used, for lightly pasteurized milk 80 drops (4 ml). The solution is dissolved in water before adding rennet and cultures, then added to the milk. Advantages & Functions • 33% solution stabilizes milk coagulation • Precise dosing for different batch sizes • Supports curd formation in pasteurized milk Frequently Asked Questions When is calcium chloride added? Calcium chloride is added before rennet and starter cultures. How is the product dosed? 40 drops for 10 liters of fresh milk, 80 drops for pasteurized milk. How is calcium chloride applied? It is dissolved in water and then added to the milk.

made of plastic

​Cheese mold made of PE, Ø 100 mm, height 95 mm for approx. 300g

The Browin cheese making kit is a complete set for producing approximately 10 kg of cheese and includes rennet, calcium chloride, cheese cloth, spice mix, thermometer and a cheese mold (Ø 10 cm, height 5.5 cm, approx. 250 g), enabling structured home cheese production with essential ingredients and equipment. Advantages & Functions • Complete kit – all basic components included • Includes cheese mold – defined shaping (Ø 10 cm) • With rennet & calcium chloride – stable cheese formation Frequently Asked Questions How much cheese can be produced? The kit is designed for approximately 10 kg of cheese production. Are all ingredients included for every cheese type? No, specific starter cultures must be purchased separately depending on the cheese type. Is an instruction manual included? Yes, a detailed production guide is included.

Yellow cheese wax to protect against bacteria and unwanted mold.

Set contains 2 cloths

?A natural enzyme preparation in dry form, facilitates the extraction of juices. ~Use in the same way as liquid pectinase. ~The advantage of this product is that it maintains a constant use quality throughout the entire shelf life. ~You can use it at room temperature, without Loss of quality/efficiency, store! ~A pack of 6g is enough for 10-30kg of fruit.1. Pour a small amount of water over the chopped fruit 1-2 L / 10 kg of fruit at a temperature of 40C for berries and 80C for apples, pears, plums and quinces.2. Dissolve the enzymatic preparation in 100 ml of room temperature water.3. If the temperature of the fruit mass is equal to or lower than 40C, the dissolved preparation is added. ~4. Mix well and leave covered in a warm place for 9-15 hours.5. After this time, squeeze the juice.

​Dried yeast for honey wines Enovini Honey 10g.It has increased tolerance to high concentrations of sugar and alcohol.It is characterized by low production of volatile acids, sulphites and acetaldehyde.Method of use:Yeast does not require preliminary propagation. The contents of the package should be dissolved in 100 ml of boiled and cooled to 35°C water. Add culture medium with vitamin B1 in the amount of 4.5-11 g/ 10-25 L of mash. To lower the pH, it is recommended to add acidity regulator in the amount of 18-46 g per 10-25 L of honey mash.To increase the acidity of the mash, it is recommended to add acidity regulator at the rate of 18-46 g per 10-25 L of honey mash. Optimum acidity at the start of fermentation: 4-4.5 g/L.

This vegan dry rennet Browin 5x1 g based on Rhizomucor miehei is used for controlled milk coagulation in cheese production and enables enzymatic curd formation without any animal ingredients. Advantages & Functions • 100% vegan enzyme base – suitable for plant-based cheese production • Microbial rennet (Rhizomucor miehei) – stable and reproducible coagulation • Easy dosing – 1 g per approx. 20 liters of milk Frequently Asked Questions Is the product truly vegan? Yes, it is based entirely on microbial fermentation without animal ingredients. Which milk types can be used? Suitable for cow’s milk and plant-based alternatives such as soy milk. How is it used? One sachet (1 g) is sufficient for about 20 liters of milk.

?A noble wine yeast Saccharomyces cerevisiae from the Burgundy region of France.?For red wines - Fermivin VR5 is a yeast that allows to obtain wines from red fruit with a characteristic taste. ~Depending on the amount of added sugar You can use it to make sweet and dry wines. For long-stored wines.This yeast is very resistant to alcohol, it ferments up to 16%.Temperature range 18-32C - these are the optimal fermentation conditions under which the Fermivin V5 yeast achieves its full potential.A bag of the Fermivin yeast 7013 allows the preparation of 10 to 35 liters of cuve. This yeast ideally brings out the aroma of red and tannin-rich fruit that requires a long ripening period.How to use: The contents of the bag with 100 ml of boiled and heated to 30C Mix with cooled water and leave to stand at room temperature for 20 minutes. Then pour the solution into a fermentation container or balloon with cuve. The yeast achieves its full potential when using nutrient salts with vitamin B1 (123658) and Kombi Vita (123659). Ingredients: wine yeast Saccharomyces cerevisiae var. bayanus, emulsifier: sorbitan monostearate.

​If you want to get rid of unpleasant odors during fermentation, the fermentation odor absorber is the right product for youFermentation without audible “bubbling” - the quiet fermentation tube makes it possible to eliminate the characteristic noise that most often occurs during storm fermentation.Safe for health and nature - coconut charcoal is a natural material that is environmentally friendly and contains no harmful chemicals.Non-splintering plastic - both the filter and the fermentation tube are made of high-quality plastic and are therefore reusable. A supply of coconut activated charcoal for 20 cuvées - the set contains 200 g of activated charcoal, which is enough to absorb odors during up to 20 fermentations of 25 L cuvées.Coconut charcoal is one of the best odor-absorbing materials. Thanks to its porous structure, carbon absorbs odors, which makes the odor absorber very effective.Application method:Fit the fermentation tube in a tightly sealed container or fermentation balloon and fill with water to the correct level. Fill the filter with dry activated charcoal up to the MAX level, mount the filter on the tube and put the lid on. Note: Depending on the grain size of the charcoal, small amounts may end up in the fermentation tube. This has no effect on fermentation.Before refilling the filter, check its permeability, wash the filter if necessary and dry it before the next use.The number of odor absorbers required and the frequency of changing the carbon in the filter depends on the amount of cuvée and the amount of gas released during fermentation. For a better result, the filters (max. 2 pieces) can be stacked on a tube or used on separate tubes (suggested use in the table).In the set:- Filter with lid- quiet fermentation tube- 200 g coconut activated charcoal

Wine yeast Saccharomyces Bayanus yeast + nutrient for white and rose wines Enovini BAYA VITA contains the ideal yeast Saccharomyces Bayanus and a nutrient with which you can prepare your house wine. The product enables the complete fermentation of the drink to be prepared. Perfect for Wines made from apples, pears, light grapes, wild roses and raspberries. The best yeast strains ensure complete fermentation.Efficient fermentation set for 10-25 l cuve. ~ ~Make sure that you do not add the nutrient directly to the yeast strain, but that you follow the instructions for use. Instructions for use: The yeast does not require any prior propagation. Stir the yeast into 100 ml of boiled water that has been cooled to a temperature of 30 C and then let the whole thing stand for 20 minutes. Then pour the solution into a fermentation container/carboy with cuve. Dose the appropriate amount of nutrient salt (1 g nutrient salt/1.5-2.5 L must) in three equal portions: I - before inoculation with yeast, II - after 2-3 days of fermentation, III - after approx. 10 days when the blg of the must falls to 8-12. Dissolve the portions of the nutrient salt in 100 ml of must, then pour into a container/balloon and stir. Do not add the nutrient salt directly to the yeast inoculation!Ingredients: Nutrient salt 58.8%: (diammonium phosphate, components of inactive yeast cells, vitamin B1 (Thiamine hydrochloride), yeast 41.2% (wine yeast S. bayanus, emulsifier: sorbitan monostearate).