Big barbecue with big oven | Standard series

STANDARD FOR PLENTY AND DELICIOUS FOOD

The combination of an oven and barbecue in this substantial size is suitable for restaurants, hotels, guest houses, or for big enthusiasts for attractive preparation of skewers, oven-baked pizzas, or traditional wood-fired baking.

With one affordably priced product, you secure the advantages of various types of thermal processing in favor of the highest standard for tasty and nutritious food.

The cladding of natural stone complements to the joy brought upon all senses.

It is important to know that the combination of the Large Barbecue with Large Oven, Standard series, is:

- with a domed structure made of refractory chamotte bricks using an old Bulgarian technology;

- with a fire chamber of the barbecue made of refractory bricks, glued with heat-resistant adhesive;

- for outdoor use;

- with reinforced concrete panels clad with genuine natural stone /handcrafted/;

- with an included metal lid for closing and sealing the oven after heating;

- arranged on 2 pallets for easy transport and moving with a pallet truck to the installation site;

- with the possibility of extending the chimney with additional orders of air ducts;

- with the possibility of using various barbecue accessories;

- with detailed General installation instructions + Instructions for insulation and use of the ovens.

Practical Use and Modular Assembly

How to Use the Barbecue: The firebox is loaded with dry twigs and wooden charcoal. When igniting, abrupt temperature changes in the fire chamber should be avoided by using burners and oil-based products. Once the coals are glowing, place the grill on top and arrange the prepared products. During baking, it is not recommended to extinguish the fire (abundantly) with water, only by spraying.

How to Use the Oven: Dry wood and twigs are placed in the middle of the oven dome. When igniting, abrupt temperature changes in the fire chamber should be avoided by using burners and oil-based products. After the initial ignition, it is normal for the bricks in the cube to turn reddish. The fire is maintained until the bricks turn white. The process of heating the oven takes about 2-3 hours. After they turn white, the oven is ready for baking, and the prepared tray is placed inside. Finally, the opening of the dome is closed with the iron lid and sealed on the sides with clay or a mixture of ash, flour, and water (paste).

Approximate assembly time by 4 beginners: 5-6 hours.

The required amount of adhesive for assembly: 25 kg Cement adhesive class C2 + Heat-resistant adhesive: 20 kg

The roof, air ducts, and adhesives are not included in the price. They are ordered separately.

Installation Instructions: An important condition for correctly and easily mounting your oven-barbecue is the platform. It should be stable, well-leveled, and leveled. The individual elements are assembled according to the numbering from the installation instructions and glued with cement adhesive class C2. It is recommended that the elements in and around the dome be glued with heat-resistant adhesive. The individual parts should be abundantly moistened with water before applying the adhesive to ensure good adhesion. Level horizontally and vertically at each stage. Finally, grout and clean. After the adhesive dries (from 12 to 24 hours depending on the season), your oven-barbecue is ready for use. The heaviest part is the dome, which weighs around 200 kg, and 3-4 people are needed to move it.

Our Useful Tips

Recommendation for MANDATORY Insulation: The better the oven is insulated, the greater the baking efficiency, as the accumulated heat is preserved longer. We recommend placing a ROOF on the cube of the oven and filling the empty space with quartz sand or marble flour (220 kg = 10 bags of 25 kg each).

Another option is to insulate the cube of the oven with aluminum foil insulation (3.5-4 sq.m), wire mesh, and finally coat it with chamotte - a fireproof mixture, a mix of heat-resistant adhesive with cement.