Electric smokehouse-pressure cooker Brand 6060

Our generation was simply forced to show miracles of ingenuity and adapt to many things due to total scarcity and lack of finance. So, if now I have the opportunity to purchase a device that is specially designed for smoking, then I will not fence anything like that. Although I have a pressure cooker in my closet, which is also adapted for smoking.

[it is a matter of experience to find a regime.]

Well, there are special candles and ceramic containers for the cigarette lighter. And I got used to the bix for a long time and it is a matter of experience to find a regime.

Well, if you have experience with an electric stove, then maybe someone else's experience and a feat would take a closer look at the bix.

Well, peasants always have to get into the jungle ... After all, we girls need a beautiful little saucepan to stand in the kitchen, be easy to use and cook deliciously. And that's it! What controversy to breed?

At first, a little off topic: friends returned from Akhtuba, where they took Brand 6050 on my tip. Since they have their own generator, the pressure cooker fully justified itself - it turned out to quickly feed 6 people. But for smoking, they use bixes, and a lot. Because there are a lot of fish, and if there was an electric one, then you cannot cope with such a volume.

But the idea of ​​this device is smoking in an apartment and not on an industrial scale. Namely for dinner (breakfast, lunch) for the family. And when the apartment has only electricity and a glass-ceramic stove, then this device is very useful. You just do not take into account the different living conditions of different people.

There were three and a half men on the forum and they rattled off ... And so girls, what are we talking about ...?

Don't be afraid, I won't leave right away - I'm stubborn. And about the bix - think, I recently smoked a nice piece of bacon in it, my wife and children were very happy and for breakfast and dinner a real hearty sandwich. I would definitely not put such a piece in a pressure cooker. And I smoke the fish - it's delicious and looks on the table when whole. And in pieces - I can't imagine. For example, I often smoke mackerel fresh-frozen.

[Vyacheslav]

the soul of the old techie could not bear it. I risk incurring the ire of the female audience of the forum, but I will speak out in defense of physics, which is so hated by most women (more precisely, thermodynamics). What are the official explanations? Even Brand cannot influence the boiling point of water at a pressure of 70 kPa (1.7 atm. - so everyone understands). And she really is somewhere 115 * C.

Well, since men think that women do not like physics, I will quote a man's report in response (I think Vyacheslav will not mind) on his experiment of measuring the temperature of a heating element in a Brand 6050 pressure cooker:

I found time to experiment.

Initial conditions - measurements are made with a MASTECH M890C + multimeter, an open-type K1-89 thermocouple attached to the device. The thermocouple is magnetically attached to the heater, the distance between the heater and the thermocouple head is 2 mm. Ambient temperature 27 degrees. C. The product is filled with 0.5 liters of water. The lid is closed. The valve is in "high pressure" mode.

Program Rice - the temperature rises up to 155 degrees, the "heating" indicator lights up (it was blinking before), the temperature starts to decrease. The "pressure up" indicator flashes. At a temperature 137 degrees the lid is lifted, the valve is closed, a little later the "working pressure" indicator is triggered. The temperature drops over time up to 100 degrees, a click is heard, heating starts. Heating occurs up to 118 degrees, there is a click, cooling down again up to 100 degrees and the cycle repeats. If the pressure is released by the valve, heating passes up to 125 degrees, the valve closes, then cooling down and again the heating cycle up to 118 degrees... In this case, the indicator "working pressure" is on, no change.

Well, that's all, little kids. Because I did not find any differences on other programs with the valve closed (I also checked Porridge / Steaming, Meat, Game, Soup, Frying Seafood.). That is, the temperature cycles are repeated from 100 to 118 degrees.

Conclusion - it was not necessary to measure the temperature of the heater, it is necessary to place the thermocouple directly into the inside of the saucepan, preferably into the product being prepared, here Elena Br right, but since I have one O-ring, I will not sacrifice it.
Water in these measurements works as a temperature stabilizer, as everyone knows, with increased pressure it boils at a higher temperature and further heating becomes meaningless. A very clever shaitan machine Brand 6050, and here he thought of everything for us.
In an amicable way, it would be worthwhile to drill a hole in the saucepan and install a pressure sensor in addition to the temperature sensor and take readings in conjunction with a time sweep by connecting the sensors to a computer that would build a graph of readings deployed in time, but I don't have to do this extra SV, necessary sensors and an adapter to the computer. So I won't.

It is quite obvious (even from the school physics course ... the girls also had physics at school) that the boiling point of water will be somewhere around 115^aboutC at a pressure of 1.7 atm. What about the boiling point of a denser liquid (thick broth or sauce)? And the temperature inside a much denser food such as meat? Obviously, the temperature is 115^aboutC is highly averaged. At the same time, the pressure inside the device is not constant, 70 kPa. The manufacturer indicates the maximum allowable pressure of 90 kPa. This means that the temperatures during a set of such pressure (albeit not for long, but) will be different ... Therefore, the manufacturer does not indicate the exact temperatures inside the device under pressure (and their measurement is very difficult) ... If I am wrong, correct me

Well, this is a home smokehouse.

Didn't I say that I smoke in the bix at home? True, I have gas. with electricity, I agree, is more complicated. You can't do without a topic device, yes

And the peasants need to have a lot and tasty and gorge themselves.

Well, two kilograms is removed there ... much more ... and a lot of smoked is harmful, that is ... Whole smoky pig or something? So it is necessary to establish production and look for sales of products ... However, you have appetite ...

[Vyacheslav]

Well, since men think that women do not like physics, I will quote a man's report in response (I think Vyacheslav will not mind) on his experiment of measuring the temperature of a heating element in a Brand 6050 pressure cooker:
It is quite obvious (even from the school physics course ... the girls also had physics at school) that the boiling point of water will be somewhere around 115^aboutC at a pressure of 1.7 atm. What about the boiling point of a denser liquid (thick broth or sauce)? And the temperature inside a much denser food such as meat? Obviously, the temperature is 115^aboutC is highly averaged. At the same time, the pressure inside the device is not constant, 70 kPa. The manufacturer indicates the maximum allowable pressure of 90 kPa. This means that the temperatures during a set of such pressure (albeit not for long, but) will be different ... Therefore, the manufacturer does not indicate the exact temperatures inside the device under pressure (and their measurement is very difficult) ... If I am wrong, correct me

I'm just here Physics is a very tricky science, and Brand 6050 is a very smart device. Let's say we heated a closed container of water to 118 degrees. What will happen? That's right, the water will boil and boil until the water vapor pressure reaches a certain value (right, to the same pressure at which the water boils at a given temperature), and if you increase the pressure, what will happen? That's right, the boiling will stop. Charles law
(there were also Gay-Lussac and Boyle-Mariotte, but this is on a different topic). We get a completely self-regulating device that is only temperature controlled.

Why do pressure cookers that are put on gas explode? From the fact that the safety valve is faulty and the temperature rises uncontrollably.In Brand 6050 the temperature is controlled, it cannot explode by definition.

A dense liquid also consists of water, which, in fact, boils and forms steam, which is under pressure in a pressure cooker. It's okay.

It would be interesting for me to stick a thermocouple into the product, yes, but as I already wrote, I don't have an extra pressure cooker, and a pressure gauge would not hurt. But what I needed was I figured out

Well, two kilograms is removed there ... much more ... and a lot of smoked is harmful, that is ... Whole smoky pig or something? So it is necessary to establish production and look for sales of products ... However, you have appetite ...

As far as I understand, smoking is a way of preparing a perishable product for long-term storage. You can and grunt. Smoke and let it lie to itself, not spoil

As far as I understand, smoking is a way of preparing a perishable product for long-term storage. You can and grunt. Smoke and let it lie to itself, it will not deteriorate

Smoking prolongs the shelf life, but not indefinitely. So the smoked pigs will spoil sooner or later. It will not deteriorate if frozen and not thawed

Smoking prolongs the shelf life, but not indefinitely. So the smoked pigs will spoil sooner or later. It will not deteriorate if frozen and not thawed

Well, only without fanaticism! You need to smoke enough to eat. For a week, for example. And then get another piece from the freezer and again. With a large family, in which three men 2 kg is twice

Just the convenience of this device, that you can quickly get a small, but high-quality and tasty piece, and not a so-called delicacy pressed from less-grade meat.
I had such an embarrassment when I bought a smoked piece of duck, hoping that at least it was real in the store.
Sadness knew no bounds when, biting off a piece, I found a neatly glued puzzle made of skin, incomprehensible meat, and so on.

No, I want to make small kebabs, smoke chicken, fish, vegetables ... without any preservatives, additives and other byaki.

No, I want to make small kebabs, smoke chicken, fish, vegetables ... without any preservatives, additives and other byaki. _{and getting married is not a problem ...}

Yes, I am not discouraging. I'm just wondering if I need a similar device and share my thoughts. And about the interlinear - that's right. Men love with their stomachs "When an acorn is ripe, every pig will devour it" (C)

Who's talking about what, and I'm talking about technology again. With all my skepticism about the pair of "woman-technician", it is nice to see that on this forum and women have a craving for the exact sciences. And now on the case. Yes, indeed, different cooking liquids have different boiling points. But the difference is not several times, but several degrees. Therefore, most likely, the developers of "smart" pots did all their calculations on water. Further. It is commendable purely masculine curiosity to find out the temperature inside in different modes. The only question is, why? Think, for whom kitchen appliances are produced anyway of which brand? As previously said, for the housewife. The main thing for them is to get an excellent result without bothering too much. And Brand's result is always excellent. I hear objections - we still want to know the temperature. Great, but this is a question for the developer. Who or what prevents the display of temperature values ​​on the display? Moreover, the processor receives temperature data from the sensor anyway. Moreover, it is not structurally difficult to make this temperature completely adjustable by the user himself. Consider this my suggestion to the developer. Sorry for my causticity.

[The only question is, why?]

Who's talking about what, and I'm talking about technology again. With all my skepticism about the pair of "woman-technician", it is nice to see that on this forum and women have a craving for the exact sciences. And now on the case. Yes, indeed, different cooking liquids have different boiling points. But the difference is not several times, but several degrees. Therefore, most likely, the developers of "smart" pots did all their calculations on water. Further.It is commendable purely masculine curiosity to find out the temperature inside in different modes. The only question is, why? Think, for whom kitchen appliances are produced anyway of which brand? As previously said, for the housewife. The main thing for them is to get an excellent result without bothering too much. And Brand's result is always excellent. I hear objections - we still want to know the temperature. Great, but this is a question for the developer. Who or what prevents the display of temperature values ​​on the display? Moreover, the processor receives temperature data from the sensor anyway. Moreover, it is not structurally difficult to make this temperature completely adjustable by the user himself. Consider this my suggestion to the developer. Sorry for my causticity.

Yes, then, for example, in the oven, sometimes the temperature and time are also chosen - there is such a dependence in the preparation of food or dishes, well, this is a choice, as you like!
And thermometers, those that are inserted in a certain place,
well, very helpful

good cooking!

Someone did not understand someone at all. You posted a photo of a contact thermometer. For its normal use, free access to the product is required in order to insert the stylus to the desired depth. But we are deprived of this free access in hermetically sealed landfills. Therefore, we can only indirectly judge the temperature inside the prepared product by the temperature inside the CB. And I spoke about showing this temperature on the display. There are also various non-contact temperature measurement methods. In the section "My home appliances" I did not mention that I am a "lucky" owner of the Panasonic NN-CS596S microwave oven. Whoever has this miracle will understand me. I have not seen more complex software or hardware control even in modern AV-receivers. So, in this microwave oven, the temperature is measured by 256 infrared non-contact sensors. For SV for a reasonable price, this is not an option, but you do not need to open the oven and poke food.

[totally]

: flowers: Oh, how quickly!
Will the bowl be ceramic or Teflon?
It is worth waiting for her, that is, she totally replaces the functions are the same? 6050 + smokehouse function?

Read the first page.

Well, I read it ...
Non-stick ...? black means teflon?

[totally]

It is worth waiting for her, that is, she totally replaces the functions are the same? 6050 + smokehouse function?

No, it is not the same as Brand 6050. It does not have the same functions as Brand 6050.
Here are the displays for both pressure cookers. Modes are visible there

Brand 6060

Brand 6050

And to cook in it, you need another saucepan, which is not provided in the kit. And in general, I think a smokehouse means a smokehouse. It smells like smoke, what can you cook in it then?

You can also cook in the included one. It's just not very convenient because of the pin.

[Ksyunya]

Ksyunya, something with your high speed internet

By the way, Vadim, and the coating of the bowls will be Teflon or from Daikin?

[SVP]

... Smokehouses will bring additional 6 liter bowls and additional silicone gaskets

SVP,
what is the price of add. bowls?
will there be a discount for Khlebopechkovites?

Dear ladies! For some reason, none of you notes the fundamental difference between CB 6050 and CS 6060. At CB, the countdown begins after the operating pressure is set. In other words, the time set in one program or another is conventionally considered the active cooking time. That is, as if the time for warming up, for the formation of steam, for a set of pressure is present only in the imagination. We can only reduce it by adding hotter components of the dish. This is not the case for KS 6060. The total cooking time is set here and the countdown starts from the moment the "Start" button is pressed. So the instruction says. And I see this as a problem. Well, who knows the cooking times of all products. But what about the one for whom the eggs are a big test? There is a risk of overcooking or undercooking. Sorry for my causticity.

[Vadim]

By the way, Vadim, and the coating of the bowls will be Teflon or from Daikin?

I can't say yet, there is no information right now. Let's clarify and tell right away.

SVP,
what is the price of add. bowls?
will there be a discount for Khlebopechkovites?

The price of the bowl will be about 990 rubles.
The company plans to issue smokehouses for forum participants, no discount was planned.
But if you justify the need for such a discount, then we will certainly DISCUSS this issue in the company

Dear ladies! For some reason, none of you notes the fundamental difference between CB 6050 and COP 6060 .... Sorry for my causticity.

I’m sure we need to wait a bit ... the trial will begin, and everything and everyone will be marked and noted

And in general, I think a smokehouse means a smokehouse. It smells like smoke, what can you cook in it then?

And pea soup, mushroom, and fish, and stew meat, vegetables, peppers, "hedgehogs". And all this with a light scent of smoke. It can also be wonderful to fry in it until golden brown.
The fundamental difference from the Brand 6050 multicooker pressure cooker is that you cannot cook milk porridge and pastries in the smokehouse.

... no discount was planned.
But if you justify the need for such a discount, then we will certainly DISCUSS this issue in the company

Sorry, but I'll answer the question with a question ...
And what was the need to discount the cartoon Brand? I remember very well that there was a 5% discount the situation is repeated!
But I’ll even say more, but isn’t the good old tradition of giving discounts to bakeries a sufficient reason?

and, again, a dopplet - an ideological generator and inspirer - she's from a bread machine

It seems to me that this argument alone is enough!
it is not known whether such a product would have appeared if it had not been for this forum, and especially the doplets and all those who licked their lips on this smoke

And pea soup, mushroom, and fish, and stew meat, vegetables, peppers, "hedgehogs". And all this with a light scent of smoke. It can also be wonderful to fry in it until golden brown.
The fundamental difference from the Brand 6050 multicooker pressure cooker is that you cannot cook milk porridge and pastries in the smokehouse.

Actually, I can live without milk porridge and pastries, for this I have a bread maker, and I also plan to buy a multi. But looking forward to testing for smoking odor in case of changing the bowl. That is, he wanted to - he made a smoked shank, and then changed the bowl and prepared a side dish (but without the smell of smoking). It would be a dream come true and right before the New Year, there is so much more you can prepare for the festive table !!!!! In general I am waiting and dreaming !!!

[Vadim]

good day

By the way, Vadim, and the coating of the bowls will be Teflon or from Daikin?

The bowl will be 2-layer from Daikin.

Considering what kind of smokehouse we are doing an advertising campaign among friends-relatives .. and how much we discuss in Temko, we offer .... and, again, a dopplet - an ideological generator and inspirer - she's from a bread machine

Well, well, then we delegate the right to distribute a 5% discount to the ideological inspirer.
Doplet! Your word!

The bowl will be 2-layer from Daikin.

Fine! Daikin coating works well

No, how can Brand fans not get a discount? We love your products so much! : rose: By the way, it would be nice if your company began to produce pancake makers, a very good model is now being sold in Ukraine. Otherwise, it seems that soon we will be in trouble for taking out the national treasure of another state.

and ishsho sho, you have enough smokers, for which our drools and tears too

Friend, we are ready to share the latest with you, so to speak ... We will establish a ferry, since the passwords and attendances are already known ...: victory: It remains only to wait for the goods to go on sale

Yes, we would at least be delivered to Kiev, and then we would have figured it out.Then someone was stuffing himself into dealers, we can Brand agree to a small wholesale offer, although I think there are also a lot of eager people in Ukraine
Friend, we are ready to share the latest with you, so to speak ... We will establish a ferry, since the passwords and attendances are already known ...: victory: It remains only to wait for the goods to go on sale
[/ quote]: family: and we will arrange a ferry for you

(in the voice of Matroskin)
And I'm already looking after recipes...

and Dopplet is silent ...

And I would be silent if you, Sens, did not invite me here! Forgive me, I missed, one might say, a topic born by myself. Now I just ran my eyes. And, of course, first of all, thank Brand for the honorary position of tester! Secondly, thanks to everyone who congratulated you!
And about the discount ... I think it would be fair if only because the multicooker (despite the fact that it already existed, albeit in a slightly different form, before our intervention in its reconstruction) a discount was offered to all members of the forum who called the office at a specific time and gave a specific password. Here, the device was originally produced with our participation - so why not mention the Bread Maker. ru discount? And the scheme can be left the same? To discuss the period immediately after its receipt, during which the discount will be valid, and the password? I am sure that everyone who has dreamed of her for a long time and began to make up the queue still in this thread will be in the forefront! If necessary, I can, like Hairpin in due time, go over the whole topic and count everyone, restoring this queue.

maybe it makes sense to give a discount to all bread makers?
it seems that it was so with the cartoon. and even more so that they want to involve members of the forum in editing the recipe book. SVR voiced this in some topic.

[Lenochka]

It looks like you are not reading or careless, Lenochka oh how I made these connections, even the most Doblet sent. Urgently ask Lenochka for forgiveness, otherwise you can beat him (just kidding)
And about sending the smokehouse ... all the same, this is not a pancake maker, firstly, it is more in weight and size, secondly, it is more expensive (and not everyone will risk that kind of money), and finally, a more complex device than a pancake maker. This is me about mailing on a massive scale, so to speak. well, with guides ... not I know, maybe it's worth the risk (probably it will get there without damage)

On sale there is a special packing foam for such cases and mail, fills all the voids of the box.

there was no notification yet

This means that this does not automatically happen ... I thought that everyone who left a request for notification, they immediately come as soon as the product appears on the site ... So it somehow happens differently

Probably a "specially trained employee" is sending letters to everyone, he probably didn't have time yet. Although the letter about 37501 came to me quickly and the girl manager called.

[Good afternoon, Dear Forum participants]

Good afternoon, Dear Forum participants

Despite the fact that the information about the admission has already been leaked, I am still happy to announce the admission
smokehouse-pressure cooker Brand 6060.

As well as accessories for the smokehouse:
- spare bowl (without heating element) and silicone gaskets to it

There have been some changes in the tester list. To date, the list has been approved as follows:
1. Mistletoe
2. Dopplet
3.mistress
4. Viki
5.Husky

I ask dear test participants to reset their contact information in a personal EleneBr... Even those with whom we have already had contacts before (the amount of information is large, I hope for understanding)

An appeal to newbies participating in testing. Copies of equipment are given free of charge and remain for eternal use after testing. Testing requirements. Objective lighting of technology. Pros and cons. If minuses are found, then a suggestion to correct the situation is desirable. The goal of this event is to create a product that would satisfy the maximum requirements of users (no matter how hackneyed it sounds). And we really hope for your help.

On my own I will add about my personal experience during testing. ... maybe someone will be useful ...
1. You don't need to put a lot of sawdust. The smoke is enough.
2. When smoking hot, add no more than 80-100 ml of water. If you add more water, then an excess amount of steam may occur, which leads to the release of pressure through the valve and, accordingly, a little smoke will go out with the steam.
3. When smoking cold, the valve does not close at all and smoke flows through it. I would not recommend using cold smoking without a hood, as in my opinion there is more than enough smoke.

And again I want to say THANK YOU VERY MUCH Doblet for the idea and help in its implementation
I hope that users will also be pleased with the result of our joint work.

[A discount.]

Yes, I forgot the most important thing

A discount.

Each registered participant of the forum receives a discount of 5% of the price indicated on the website of Brand LLC in case of purchasing a smokehouse through a store or online store (Brand. Rf) of Brand LLC.

Conditions for granting a discount - when buying or ordering, warn that you are a registered member of the forum and say your NIK.
The discount is valid until 12/31/2012.

... I ask you to decide urgently! the invoice came without a discount. how to proceed?

It must have come from an automatic invoice. Discounted will be done manually tomorrow by managers.
Either wait until tomorrow or count it yourself.

I think we need to contact the managers again and referring to Vadim's post, ask for a discount (calling the nickname)

[2. When smoking hot, add no more than 80-100 ml of water. If you add more water, then an excess amount of steam may occur, which leads to the release of pressure through the valve and, accordingly, a little smoke will go out with the steam.3. When smoking cold, the valve does not close at all and smoke flows through it. I would not recommend using cold smoking without a hood, as in my opinion there is more than enough smoke.]

2. When smoking hot, add no more than 80-100 ml of water. If you add more water, then an excess amount of steam may occur, which leads to the release of pressure through the valve and, accordingly, a little smoke will go out with the steam.
3. When smoking cold, the valve does not close at all and smoke flows through it. I would not recommend using cold smoking without a hood, as in my opinion there is more than enough smoke.

Hello, can you tell me, if the water was poured normally, then the smell of smoke will be during hot smoking?
Does the hood remove the smell of smoke well or partially? Thank you.

I'd rather wait tomorrow.
will there be a new account number? how to pay through Svyaznoy, according to the data, cat. already sent from rbkmoney or ...?
Thank you.

You can pay through Svyaznoy according to the data that has already been sent from RBK ... Just name the amount different, with a discount.

and in Minsk on multicook.by there is not even an announcement yet ...

The first batch came very small. There will be no shipment to Minsk this time.

Hello, can you tell me, if the water was poured normally, then the smell of smoke will be during hot smoking?
Does the hood remove the smell of smoke well or partially? Thank you.

In this case, I am an interested person, so we have to be patient and wait for reports from independent testers

You can pay through Svyaznoy according to the data that has already been sent from RBK ... Just name the amount different, with a discount.

The first batch came very small. There will be no shipment to Minsk this time.

)

Thank you!
and when will the second batch be ???
Is the first batch small for the ability to correct mistakes in the second?