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BARBECUE PASSIONATE

Grills equipped with dripping-pans to gather cooking fats, brazier coated in refractory stone to prolong the caloric power of the embers, continuous charcoal production system, separate cooking grills to allow simultaneous cooking of different kinds of food; these are only some of the functional arguments most required from users and lovers of barbecue.

02.

The double lateral support is designed to be folded after use; so it takes less space when we have to store it.

03.

Fontana barbecue has a great portability, thanks to the trolley with 4 wheels, 2 of which pivoting.

04.

Protective cover in stainless steel.

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Preparation of the embers
THE HEARTH THAT PRODUCES THE EMBERS

Light the fire inside the combustion brazier with dry wood of small and medium size, once lighted add wood of larger size.

COOKING ON THE SPIT
ROTISSERIE-FLAME

the tastiest dishes in the sign of gastronomic tradition are obtained with the spit. The big steel hearth allows to produce the heat necessary for cooking the meat vertically. Once started the fire, just mount the spit, use a dripping pan and feed the fire regularly. Suitable for large pieces of food, the spit is a style of cooking “low and slow”.

COOKING ON THE GRILL
GRILL-EMBERS

The very essence of cooking on wood embers or charcoal. We have to wait about 20 minutes for the charcoal and 30 minutes for the wood, until the embers will be covered by a thin grey layer of ash. Drag the embers on the entire refractory surface of the hearth and place the grids above them to heat them, it is recommended to slightly grease with olive oil the grid to prevent the foods from sticking.

What would you like to cook? Choose the oven according to the food you want to prepare.

Our ovens offer the possibility to cook many dishes, to satisfy the tastes of the whole family. Choosing the right oven allows you to enhance your special recipes, telling a lifestyle. Discover the “made in Fontana” proposals, traditional and refined dishes for those who love good food.