Benchstar ESH-8DB Commercial 8-Tier Smoker & Dehydrator Combination Unit

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The Benchstar ESH-8DB Commercial 8-Tier Smoker & Dehydrator Combination Unit is an innovative, high-capacity food preservation and hot-smoking station engineered specifically for Australian restaurants, butcher shops, charcuteries, cafes, seafood venues, and commercial catering operations. Sized at 475 mm Wide x 450 mm Deep x 1,300 mm High, this compact tower unit combines traditional wood-chip hot smoking with precision electric dehydration in a single space-saving commercial appliance.

Built with an 8-tier shelf rack design (includes 8 wire trays measuring 395 mm x 320 mm), the ESH-8DB allows chefs to dry, cure, and smoke large batches of jerky, bacon, sausages, fish, seafood, tofu, fruits, and vegetables. Driven by a powerful 2.0 kW disc heating element with digital temperature control (+30°C to +125°C), it features an adjustable wood-chip ignition timer (0–20 minutes), a removable wood-chip box, an adjustable top chimney damper, a large heat-tempered viewing window, and a concealed lower drip tray. It operates on a standard single-phase 10 Amp plug-and-play supply (240V / 2,000W) and comes backed by a 1-Year Commercial Parts and Labour Warranty.

Why Choose the Benchstar ESH-8DB Smoker/Dehydrator Combo?

Selecting the Benchstar ESH-8DB Commercial Smoker & Dehydrator equips venue operators with a versatile, precise, and user-friendly station designed to craft artisanal smoked meats and dried foods while keeping kitchen labour minimal.

Key benefits of the Benchstar ESH-8DB include:

• Dual Hot Smoking & Dehydration Capabilities: Combines authentic wood-chip hot smoking with low-temperature electric dehydrating in one machine, expanding menu potential for house-made beef jerky, smoked salmon, bacon, cured meats, and dried garnishes.

• Massive 8-Tier Batch Capacity: Includes 8 heavy-duty wire trays (395 x 320 mm each), maximizing vertical cabinet space to process high volume batches without cross-stacking.

• Digital Precision Temperature Control (+30°C to +125°C): Microprocessor-controlled digital display allows precise temperature management across low-temperature drying ranges up to hot smoking and gentle roasting thresholds.

• Programmable Chip Ignition Timer (0–20 Mins): Dedicated ignition timer controls wood-chip burn duration, allowing chefs to fine-tune smoke density, aroma, and flavor intensity according to wood chip variety and moisture level.

• Large Tempered Glass Viewing Window: Full-height glass window allows staff to inspect product color, drying progress, and smoke density in real time without opening the door and losing heat or smoke.

• Adjustable Chimney Damper: Top-mounted exhaust chimney features an adjustable airflow damper knob to control internal humidity, smoke retention, and air movement—minimizing soot build-up on foods.

• Rapid-Heating Disc Element: Concealed disc heating tube delivers rapid temperature ramp-ups, uniform heat distribution, and reduced carbon soot accumulation for easier daily cleaning.

• Removable Wood-Chip Box & Grease Drip Tray: Slide-out wood chip drawer allows easy refilling during service, paired with an internal lower drip tray that captures rendering fats and moisture.

• Standard 10A Plug-and-Play Setup: Draws 2,000 Watts (2.0 kW) on standard 240 V electricity, plugging directly into any standard Australian 10 Amp wall socket.

• 1-Year Commercial Warranty: Backed standard by a 1-Year Commercial Parts and Labour Warranty.

Technical Specifications

Operational Guidelines: Always operate hot smoking equipment beneath a certified commercial kitchen exhaust hood or in a well-ventilated outdoor prep station to safely disperse wood smoke emissions.

Delivery & Freight Notice: Commercial heavy catering equipment requires dedicated freight handling. Please contact our friendly sales team for a custom freight quote if delivery is required for a residential or non-commercial address.

Operating & Cleaning Guidelines

1. Setup & Pre-Heating: Position the unit under an exhaust canopy or in a well-ventilated area. Plug into a dedicated 240V 10A wall outlet. Set target dehydrating or smoking temperature via the digital display and allow the cabinet to pre-heat for 10 to 15 minutes.

2. Loading & Wood Chip Ignition: Load prepared meats, seafood, or vegetables onto the 8 wire trays, leaving space between items for even airflow. Place dry or soaked wood chips into the removable chip box, slide it into position, and set the ignition timer (0–20 mins) to initiate smoking.

3. Daily Hygiene & Maintenance: At the end of trading shifts, turn off electrical power and allow the unit to cool. Remove the wood chip box to dispose of cooled ash safely. Slide out the bottom drip tray to drain fat and wash in warm, soapy water. Wipe down internal walls and the glass window with a non-abrasive food-safe cleaner.

Frequently Asked Questions

1. Does the Benchstar ESH-8DB require a 15 Amp power socket?

No. The Benchstar ESH-8DB draws 2,000 Watts (2.0 kW) and operates on a standard Australian 10 Amp wall outlet, offering simple plug-and-play installation in your kitchen.

2. Can I use the unit as a standalone dehydrator without smoke?

Yes. By leaving the wood-chip box empty and setting the digital temperature controller (+30°C to +125°C), the ESH-8DB functions purely as an 8-tier electric food dehydrator for fruits, herbs, vegetables, and cured meats.

3. What wood chip types can be used in the ESH-8DB?

You can use any commercial food-grade hardwood smoking chips or sawdust (such as hickory, applewood, mesquite, oak, or cherry wood). Controlling chip moisture and the 0–20 minute ignition timer allows you to adjust smoke intensity.

4. What size are the included trays?

The unit comes complete with 8 wire stainless steel trays measuring 395 mm Wide x 320 mm Deep each.

5. What warranty covers the Benchstar ESH-8DB?

This commercial smoker/dehydrator comes supported standard by a 1-Year Commercial Parts and Labour Warranty.

N.B Images are for illustrative purposes only. Specifications are subject to change without notice.