Eva Calòr Outdoor pellet barbecue 9016019800 115.8 cm

Cod. 9016019800

FEATURES
• Cooking area 5100 cm2
• Grids: 3 enamelled cast iron 71x48 cm, 1 enamelled steel 69x25 cm
• Temperature: max 260 °C and min 80 °C
• Digital control with soft touch keys
• 2 probes
• Tank capacity 13 kg
• Automatic igniter
• Power source 230V
• Side smoke exhaust
• 2 shelves
• Steel structure
• High temperature paint

TECHNICAL DATA
• Hourly pellet consumption: max 2.2 kg/h - min 0.7 kg/h
• Tank capacity: 13 kg
• Power supply: 230V
• Dimensions: L 115.8 x D 62.0 x H 113.0 cm
• Weight: 97.5 kg
• Smoke outlet: Side

Outdoor Barbecue: Simple, high-performance and ecological
Simple to use thanks to optimal temperature control, it guarantees uniform heat on the grill. The combustion of pellets, which is environmentally friendly compared to other fuels, produces few residues which greatly simplify cleaning. Finally, the great variety of pellets on the market allows various types of smoking

Direct cooking
Method of cooking on the grill par excellence. Direct cooking consists of placing the dishes over an open flame, thus reaching very high temperatures. In the barbecue it is possible to carry out this type of cooking by activating the appropriate lever, releasing the flame through the specific openings. The configuration of the body under the grill avoids unpleasant flames (caused by dissolved fat) which could incinerate the meat and channels the released fats into the appropriate container. The mark that distinguishes direct cooking is the Grill Marks, i.e. the typical lines on the meat produced by the enamelled cast iron grill
Typical direct cooking is used for example for ribs, sausages, burgers and skewers

Indirect cooking
Indirect cooking is based on the absence of "direct" contact between food and embers. The flame in the barbecue is covered by the steel body by operating the appropriate lever, creating a surface that spreads the heat evenly (during this type of cooking the lid must always remain closed). This cooking system uses heat convention and allows you to cook more delicately than direct cooking, avoiding external burns and guaranteeing juicy meat. This type of cooking requires longer times but the results are guaranteed by the digital temperature control and the probes to check the degree of cooking. Typical recipes to be made with indirect cooking are pork ribs, pulled pork and stuffed chicken

Low temperature
Low temperature cooking is indirect cooking, carried out at lower temperatures on average (95/110°C). Low temperature therefore also means longer cooking times, which however do not frighten the barbecue, equipped with a large rechargeable pellet tank and probes to control the degree of cooking
Low temperature cooking , like indirect cooking, are often accompanied by a smoking process

Smoking
The Smoking is achieved in the barbecue by setting the control knob in the "Smoke" item. This mode stabilizes the cooking temperature between 80° and 100°c ensuring perfect smoking. The flow of smoke is distributed around the meat, thanks to the closed lid which helps to enhance the aroma of the food being cooked.
Based on the food pellet used, it will be possible to give the dishes that typical smoking aroma