SPECIFICATION

General specification:

– Height: without attachment = 103 cm. , with side dishes = 198 cm.

– Length: 95 cm without an attachment, with a smoking attachment: 125 cm.

– Weight: 65 kg. without attachment, with attachment: 105 kg.

– Width: 65 cm. track width, pipe diameter (bbq): 40 cm.

The “Prince – 500” grill and smoker    consists of three elements:

  1. Hearth:
  • Length: 40 cm.
  • Tube diameter: 40 cm.
  • Fireplace grate: rod ø 16mm.
  • Grill grate / bbq: 2 x (19 cm x 38 cm)
  1. Grill or bbq part .
  • Length: 85 cm.
  • Tube diameter: 40 cm.
  • Grill grate / bbq: 3 x (28cm x 38cm)

   3. Smoking attachment (500)  :

  • Height: 82 cm. + chimney with damper = 13 cm in total = 95 cm.
  • Width: pipe diameter = 50 cm.
  • Grid for bbq (round): 2 x ø 48 cm.
  • Smoking rods – 3 pcs.

Device description:    The structure of the grill and smokehouse is mounted in a linear system resembling a shape (locomotive). ). Smoker’s original version. It has two legs with wheels and two without wheels. It is made of a special sheet with a greater admixture of carbon with a thickness of 4 mm – 6 mm.

The grates in our grill / bbq appliances are made of stainless steel, a rod – Ø 6mm thick. They have two thermometers, scale =  F˚ and C˚

 

Intended for home use, small restaurants up to 70 people, terraces, agritourism. The grill and smokehouse has a smoking module, an attachment with a diameter of 50 cm. One-time charge for the smokehouse: 10 kg to 15 kg.

Thermal treatment takes place outside the hearth. The furnace has a door with a cut-out hole in which a damper ( gate valve) to regulate the temperature is mounted Above the hearth, there is a shelf with dimensions of: 20 cm x 28 cm, used to put a pot, pan, etc.

 

We use hardwood as the source of temperature – the best beech, alder, oak or other website ( see wood ), the best dry, seasoned. During the heat treatment, the fat is not in contact with the heat, the fat flows into the bucket and is further removed.

 

Perfect for thermal processing in the BBQ system – slow processing of products at low temperatures under cover – long. Ideal for thermal processing: beef steaks, burgers, beef brisket, beef rib, shoulder, pork ham – large dimensions and also for smoking various fish products, sausages, meat, etc.