Medžio anglių kepsninė su rūkykla | DELUXE (99925) (Kodas: 99925)

99925
DELUXE CHARCOAL GRILL WITH SMOKER
Brand
Lund
Entity responsible for this product in the EU
TOYA S.A.More
Type
charcoal
Type
portable
Size
medium grills
Dimensions
112x62x121 cm
Warming grid size
54.5x23.5 cm
Grid size
55x41.5 cm
Firebox height
83 cm
Material
steel
Surface finish
powder coated
Grid material
steel
Grid finish
chrome plated
Firebox finish
enameled
Handle material
steel
Colour
black
Wheels
yes
Number of wheels
2
Handle
yes
Number of handles
3
Shelf
yes
Cover
yes
Circulation control shutter air
yes
Thermometer
yes
Smokehouse
yes
Chimney
yes
Grill height adjustment
yes
Warming grid
YES
Ash pan
yes
Symbol
99925 A functional charcoal grill with a smokehouse allows you to prepare various types of dishes outdoors. Made of high-quality black powder-coated steel, it maintains resistance to weather conditions and corrosion for a long time of intensive use. Additional functions, which the grill is equipped with, and a large surface of the grates allow you to prepare a larger amount of ingredients at the same time. Thanks to the air circulation adjustment shutter and the thermometer, it is possible to constantly monitor the conditions inside the grill and adapt them to ingredients subjected to different forms of processing. Construction and features: adjustable grate height allows you to better adjust the position of ingredients over the fire
air circulation control screen and thermometer ensure constant control and optimal processing process
heating grid allows you to maintain the temperature of prepared food
smokehouse allows you to prepare homemade cold cuts, fish, cheeses
cover ensures safety and helps maintain the right temperature inside the grill
chimney removes smoke accumulating in the chamber
3 comfortable steel handles for each cover separately ensure convenient operation
2 wheels make it easy to move the grill
shelf is useful for putting away ingredients, dishes or coal necessary during grilling
ash pan makes it easy to keep clean and quickly remove ash
high-quality steel is resistant to weather conditions and corrosion Dimensions and weight: grill: 112 x 62 x 121 cm
main grate: 55 x 41.5 cm
side grate: 31.5 x 26 cm
distance between large bars grate: 15.5 mm (+/-1 mm)
distance between small grate bars: 11 mm (+/-1 mm)
warming grid: 54.5 x 23.5 cm
large coal plate: 48 x 32 x 6 cm
small coal plate: 28 x 20 cm
ash plate, fat: 60.5 x 45 x 2 cm
grate height: 83 cm
chimney: 12.5 x 5.5 cm
bottom shelf: 61 x 44 cm
wheel diameter: 15 cm
grate and grate material: chrome-plated steel
firebox material: enameled steel
grill material: powder-coated steel
weight: 30 kg
Thickness: coal bowl: 1.4 mm
large grate bars: 3.5 mm
small grate bars grate: 4 mm
warming grid rods: 3 mm
small coal grid rods: 4 mm
ash plate, fat: 0.8 mm
others: >0.7 mm SAFETY: The product has been tested and approved for contact with food - it has an LFGB report, which meets the European regulation 1935/2004
The product has all the dimensions and features in accordance with the standard for charcoal grills EN 1860-1:2013 + A1:2017
The EN 1860-1:2013 + A1:2017 standard - applies to, among others, such important elements of the grill as: minimum sheet metal thickness of all elements, including the fuel bowl, cover and ash pan
minimum distance between the grate bars 20mm
minimum depth of the fuel bowl 6cm
presence of a handle or handles for the grate (if the grate is not moved mechanically)
size of the handles of the cover and grate
stability
flammability HOW TO SMOKE? Elements of the device: Main chamber (large with grate): place where you put meat/fish/cheese. Side chamber (firebox): place where you light the fire and add wood/coal - smoke from here goes to the main chamber. Chimney or outlet: on the other side of the main chamber - controls the flow of smoke. What you need: Smoking wood (e.g. beech, alder, apple, oak – not resinous!)
Charcoal (optionally briquettes, but natural is better)
Meat/fish/cheese – previously marinated or salted
Thermometer (preferably with a probe)
Step-by-step example: 1. Preparing the firebox (side chamber): Light the charcoal in the side chamber.
When the charcoal is glowing, add the pieces of wood for smoking. Do not use chemical lighters - they can leave a smell. 2. Preparing the main chamber: Place the food on the grate on the side opposite the firebox, so that it is not directly above the fire. Place a tray of water under the grate - it will keep the chamber moist and help maintain a constant temperature. 3. Temperature control: Maintain a temperature of 90-120°C in the main chamber.
Use the screens in the side chamber and chimney to regulate the air and smoke flow.
More air = higher temperature.
Less air = more smoke, lower temperature.
4. Time and type of smoking: Warm (80-120°C) - for meat, sausages, fish. Takes from 2 to 6 hours, sometimes more.
Cold (25–30°C) – requires a special smoke tube (not in this grill) and lasts up to 12–48 hours.
5. Checking and refilling: Add wood to the side chamber from time to time. Check the temperature in the main chamber.
Turn the products over if necessary. Warnings for use: Do not use spirit or gasoline to light or relight!