- Description
- Post a comment
- To know more
ACTIVATED CARBON FILTER FOR CEBONAT FRYER®
Control the smells of frying with this extremely efficient activated carbon filter
Over time, the filter loses its efficiency and we therefore recommend replacing this filter every 15 to 20 uses of your device or at least once a year
We cannot guarantee that this filter is mounted on a fryer other than the one sold by CEBONAT®
We do recommend as well
Stainless steel semi-professional fryer - Capacity: 4.5 liters - Power: 3200 Watts - A powerful and excellent product! Backed by a 10-year warranty.
Professional 100% cotton dish towels with a sturdy hanging loop. Large, durable, and highly absorbent. Size: 50 x 70 cm.
(2)Dry Salted casings, to rehydrate and detangle, same DEXTRA QUALITY as the casings in tins rehydrated, detangled.
(3)Aromatic preparation for Ham Brine - Fo your cooked hams, salted meats and beef or pork marinades - Professional quality!
(3)Natural casings for Toulouse sausage, Fresh sausage, Natural casings for Boudin Blanc, Boiled sausage, Small Smoked Sausage
(30)Professional Stainless Steel Splitting Cleaver for game, pork and beef. 49cm stainless steel blade - long handle - Made in France.
Ham slicer - 300mm stainless steel blade - For slicing also sausages, dried meats but also cheeses - Professional equipment and quality.
Professional Boning Knife, "HONED" Stainless Steel Blade, 14 or 17cm - Made in France.
(2)Pure Extra Strong Ground Cayenne Pepper - To Set Your Creations and Exotic Dishes on Fire!
(4)Semi-automatic professional hamburger forming machine. Available in 100mm or 130mm models.
Courroies de remplacement pour plumeuse à volaille CEBONAT®
Natural Horse casings Caliber 55/60 - Quality IA - well selected and strong - very properly degreased Casings mainly used for French Andouille
(2)Sow casings 38/40 for Adouillette, Perch Sausage, Boudin, Cooking Sausage, Small Smoked Sausage, Dry Sausage
(2)Complete spice blend with salt to make hamburgers, meatballs, steaks, and minced meat skewers
Full set ( casings + spice mix) to make 5 to 8 kgs of homemade Dried sausage OR large dried sausage( saucisson)
(7)Hog fat ends (Rosette ) for "Saucisse de Foie", "Boudin", "Boudin de Langue", Cooking Sausage or Smoke, Dry Sausage, "Fuseau Lorrain"
(2)Vacuum packing machine (with roller tank and cutter) for semi-professionals and individuals - Very robust and reliable product - Made in Europe
(2)Natural hog casings 36/+ for large fresh or cooked sausage, Garlic Sausage, Boudin noir, Cooking Sausage, Dry Sausage
(4)Professional Skinning Knife - 16cm Stainless Steel Blade for Skinning Hides and Skins - Made in France.
(1)Awesome pro pepper mill with a built-in salt grinder - Best part? The grinder is guaranteed for 10 years!
(2)GRILL' OURS is a marinade with fine and spicy flavors based on wild garlic (also called bear's garlic).
(2)