Turbo Grill Barbecue Infrared Gas Grill 800 ° Direct Cook

Turbogrill infrared gas barbecue grill excluded at Tom Press.
Make a perfect steak easily in just 3 minutes.  

The Turbogrill is a gas grill that works with an infrared ceramic burner that heats up to over 800 ° C in seconds.  

Direct infrared radiation cooks your meat, fish and other foods in a very short time. Direct exposure to radiation allows perfect cooking with pure heat, with no barrier between the heat source and the food. The result is quick cooking and a Maillard effect that creates a savory and savory crust on your meats, trapping juice and taste in your steak, entrecote, beef kebab, side-by-side, fish ...  

Taste grilled, golden, juicy meat, savor rich and unmatched aromas with other cooking methods, worthy of the best American Steak House with pieces like the New York Strip (sometimes called sirloin, butcher's cut between the sirloin and the rumsteak that rests 10 minutes in foil once cooked) or New York Sirloin (sirloin).  

This quick and flameless cooking does not produce smoke. The food is healthier, there is no inconvenience for the cook or the neighbors, even on a balcony in town.
Juices and juices do not fall on the embers or do not bathe the meat because the burner is above, but fall into the recovery tank that allows you to make sauces if you wish.  

In addition to fast cooking, the gas consumption is low with only 290 g. per hour, more than 44 hours of cooking with a 13 kg gas cylinder.  

The advantageous cooking surface makes it possible to cook in one go for several people with an AISI 304 stainless steel grid of 22x35.3 cm and 3 mm thick, ie 20x33 cm useful.
The 3-plate ceramic burner measures 12.5x18 cm in total and develops 3,900 W of power. It completely covers the grid thanks to a 5 ° angle of its radiation.  

The cleaning is simplified on the one hand thanks to the speed and the heat which limit the projections and burn the residues and partly thanks to the tank of recovery of the juice and the removable inner walls.  

The Turbogrill is entirely made of stainless steel AISI 430 of 2 mm thick, resistant to deformation due to the high heat and favoring the thermal insulation of the walls. Its robust and stable base also in stainless steel and equipped with anti-slip pads secures the device and respects the surfaces on which it is placed.  

This gas barbecue, manufactured in Europe, complies with the harmonized standards of the CE directive 1935-2004 and the EU regulation 2016/426 for gas appliances, certified by Certigaz.  

With the Turbogrill, the meat is sublimated and you offer the best matured meats like Dry Aged Beef a cooking worthy of their quality.
Pieces of meat, kebabs, fish and seafood cooked under vacuum
In addition to meats, you'll also get spectacular results on fish with skin that peels off easily after cooking, as well as bones.
Scallops, cuttlefish, calamari, lobster and lobster can be cooked with exceptional results.
The peppers grill evenly and then peel without difficulty, the skin is grilled even on the edges and the pepper is not burned in places.
It is possible to cook with incredible speed focaccias, bruschettas, toasts and croque-monsieur.
Cook grilled and tasty vegetables, gratin easily and prepare crème brûlée in seconds.   


Here are some examples of cooking time with Turbogrill.  

For a rib of beef, thick T-bone, fiorentine or a very thick pie, cook 3-4 minutes per side in the middle of the grill for a rare meat, then 1 minute on each side just under the grill for a grilled crust. Salt, pepper and serve hot.  

For a beef fillet or T-bone steak: 1 minute on each side in the middle of the grill then 30 seconds on each side at the top of the grill. Let stand for 5 minutes in well-closed aluminum foil for juicy and tasty meat. Add salt and pepper.  

Make lamb ribs that do not bathe in their fat and tasty by placing 60 seconds under the burner on each side. It is possible to marinate them beforehand.  

For a whole fish, count 2-3 min. on each side at half height. You can see that it is cooked when the skin begins to swell.  

For fish fillets, only 60 to 90 seconds under the grill with the skin down.  

For small fish such as anchovies or sardines, less than a minute under the burner is sufficient.  

Meats previously cooked under vacuum can be roasted and warmed up in a minute under the grill. The grilling Turbogrill is therefore well suited to this kind of cooking.  

Pickled pieces should be dried for a better result.
Keep a distance of 2 cm from the burner when cooking as close as possible to the top of the grill.  

Also make skewers, pizzas, focaccia, toast and other focaccia with optional accessories.  

Suitable for catering professionals, snacking, food truck, grill restaurant, steak house.  

Gas grill grill approved for outdoor use for perfect ventilation.