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Brosteak ® Charcoal Grill

The first Smartgrill able to govern embers’ temperature

Brosteak ® Charcoal Grill

The first Smartgrill able to govern embers’ temperature
Brosteak ® is the result of the inspiration and research of Italian professionals and artisans, joined together by their passion focused on the protection and enhancement of food traditions. It was born from an idea of Alessandro Cuomo, owner of "Stagionello® Store", a long-time entrepreneur and inventor, specialized in the design and construction of customized systems, equipment and devices for the seasoning, conservation and processing of meat and fish, such as Stagionello ®, Maturmeat ® and Pesciugatore®, together with the designer Alberto Costa Pisani, project manager of the traditional cooking line, commissioned by "Quattroulzi srl" The synergy between the two national companies has meant that the entire supply chain, from the design phase to the construction of the components, up to the assembly of each single element, generated the pride and joy of a totally Made in Italy product. In the Silvano d’Orba (AL) headquarters, 25 artisans are employed in a 9500 square meters factory. "Quattroulzi" is now run by the third generation of the Ulzi family. Together with Antonio and Pinuccio Ulzi, another professional involved in the cooking project of the "Smartgrills" is their partner Marco Parodi.My name is Brosteak ® Charcoal Grill, I am the first and only Gastronorm Smartgrill, I control the temperature of the embers, I am totally Made in Italy, designed, built and assembled by expert craftsmen. To give an idea of my abilities, nothing is clearer and more comprehensive than numbers: I cook 24 kg of meat in 12 '' minutes and 80 fish steaks in 8 '' minutes, I’m equipped with automatic, practical and immediate ignition, without chemical or artificial starters, I’m the first grill cooking system,I have a double extractable trolley, with simultaneous insertion of 4 grids and / or Gastronorm GN1 / 1 trays.
Brosteak ® is the result of the inspiration and research of Italian professionals and artisans, joined together by their passion focused on the protection and enhancement of food traditions. It was born from an idea of Alessandro Cuomo, owner of "Stagionello® Store", a long-time entrepreneur and inventor, specialized in the design and construction of customized systems, equipment and devices for the seasoning, conservation and processing of meat and fish, such as Stagionello ®, Maturmeat ® and Pesciugatore®, together with the designer Alberto Costa Pisani, project manager of the traditional cooking line, commissioned by "Quattroulzi srl" The synergy between the two national companies has meant that the entire supply chain, from the design phase to the construction of the components, up to the assembly of each single element, generated the pride and joy of a totally Made in Italy product. In the Silvano d’Orba (AL) headquarters, 25 artisans are employed in a 9500 square meters factory. "Quattroulzi" is now run by the third generation of the Ulzi family. Together with Antonio and Pinuccio Ulzi, another professional involved in the cooking project of the "Smartgrills" is their partner Marco Parodi.
My name is Brosteak ® Charcoal Grill, I am the first and only Gastronorm Smartgrill, I control the temperature of the embers, I am totally Made in Italy, designed, built and assembled by expert craftsmen. To give an idea of my abilities, nothing is clearer and more comprehensive than numbers: I cook 24 kg of meat in 12 '' minutes and 80 fish steaks in 8 '' minutes, I’m equipped with automatic, practical and immediate ignition, without chemical or artificial starters, I’m the first grill cooking system,I have a double extractable trolley, with simultaneous insertion of 4 grids and / or Gastronorm GN1 / 1 trays.
Brosteak ® is the result of the inspiration and research of Italian professionals and artisans, joined together by their passion focused on the protection and enhancement of food traditions. It was born from an idea of Alessandro Cuomo, owner of "Stagionello® Store", a long-time entrepreneur and inventor, specialized in the design and construction of customized systems, equipment and devices for the seasoning, conservation and processing of meat and fish, such as Stagionello ®, Maturmeat ® and Pesciugatore®, together with the designer Alberto Costa Pisani, project manager of the traditional cooking line, commissioned by "Quattroulzi srl" The synergy between the two national companies has meant that the entire supply chain, from the design phase to the construction of the components, up to the assembly of each single element, generated the pride and joy of a totally Made in Italy product. In the Silvano d’Orba (AL) headquarters, 25 artisans are employed in a 9500 square meters factory. "Quattroulzi" is now run by the third generation of the Ulzi family. Together with Antonio and Pinuccio Ulzi, another professional involved in the cooking project of the "Smartgrills" is their partner Marco Parodi.
My name is Brosteak ® Charcoal Grill, I am the first and only Gastronorm Smartgrill, I control the temperature of the embers, I am totally Made in Italy, designed, built and assembled by expert craftsmen. To give an idea of my abilities, nothing is clearer and more comprehensive than numbers: I cook 24 kg of meat in 12 '' minutes and 80 fish steaks in 8 '' minutes, I’m equipped with automatic, practical and immediate ignition, without chemical or artificial starters, I’m the first grill cooking system,I have a double extractable trolley, with simultaneous insertion of 4 grids and / or Gastronorm GN1 / 1 trays.
I can be of great help because:
• I reach the temperature of 200 ° C of pre-heating and sterilization of the grids and the cooking chamber in 10 'minutes, to reach the peak of 450 ° C in 20' minutes.
• I have 10 cooking and storage functions.
• Governance and control of the cooking chamber temperatures in four different zones, stratified both vertically and horizontally
• I’m entirely built in AISI 304 stainless steel, I have broadsides, grids and Gastronorm trays, which are easily removable to be washed in the dishwasher.
• I am extremely economical in consumption, I can guarantee maximum performance with only 1.5 kg / hour of embers and a saving of 30% compared to grills and open fireplaces.
• While waiting for the work and service peaks, I can remain in standby, with further energy saving margins, just as I can be reactivated in record time, reviving the embers and reaching maximum performance in just 3 'minutes.
• Thanks to the two large heat-insulating glass doors, I do not expose the operator to smoke and heat.
• I make work operations more comfortable and easier, allowing the monitoring of cooking in progress with a direct, close and constant visual control, thus allowing timely intervention on the control and adjustment of all parameters.
• The high temperature, reaching 450 ° C, together with the innovative fumes expulsion system, which facilitates the controlled upward release of the vapors, makes it possible to have different kinds of dishes, both animal and vegetable, in the same space. such as meats, fish, molluscs, crustaceans, vegetables, eggs, cheeses, sweet or savory pies etc… without any alteration between the different foods, both in taste and smell.
• I allow cooking to be speeded up, on average by 20% over the usual times, without stressing the food and preserving all the nutritional and organoleptic properties in the best possible way, bringing back to the ancient taste of cooking on the grill.
• I am beautiful, I have a vintage and refined design, small dimensions and an ergonomics ad hoc designed for the best adaptation to the combination of man-machine-work environment, which make me particularly suitable for kitchen projects and cooking workshops that include the show cooking.
WHAT YOU CAN DO WITH Brosteak® CHARCOAL GRILL
Brosteak ® is a Smartgrill dedicated to high quality catering in all its forms, which prefers traditional cooking. In fact it allows you to perform numerous cooking techniques, single and in combination, always offering the employee excellent gratifications.
It goes without saying that, depending on the experience, choices and creativity of the operator, the concomitance of two or more cooking techniques, combined with modifiable parameters such as times, temperatures and regulation of the innovative fumes expulsion system,it leads to multiply its effects and diversify the results, making out of the whole of the variables a varied personalized recipe book.

TO GRILL

The most classic of cooking methods, consisting in placing on the Gastronorm grill a food at direct heat, in this case deriving from red-hot embers, usually dry cooking, extremely natural, of ancient origins, particularly suitable for meat, fish, molluscs, crustaceans and vegetables. The Maillard reaction obtained is extraordinary.

TO GRIDDLE

The fry top is a Gastronorm plate, smooth and / or ribbed, without holes or slits, used to cook food such as meat, fish, shellfish, crustaceans and vegetables at high temperatures. Cooking on the fry top is "in contact", placing the food on the plate even without using oil. The Maillard reaction obtained is extraordinary.

TO FRY

For a lighter fried food, you can place the dish on a Gastronorm pan and sprinkle it with a drizzle of extra virgin olive oil or seed oil. The ideal temperature to set on Brosteak ® is about 180 ° C. Cooking time, depending on the nature of the food, thickness and weight, varies between 8 and 12 minutes.

TO ROAST

For a traditional roast, simply place the food in a Gastronorm pan in the Brosteak®, obtaining cooking by overheating the fats, without adding water, exposing it to a strong source of diffused heat, which seals the outside while keeping the inside soft.

BRAZING

It consists in letting the foods placed in a pan simmer inside Brosteak® for a long time and at medium temperature, after having first browned them in the pan (generally oil, butter or lard, with or without chopped onion, celery and carrots) and covered with water, broth or wine. This particular cooking system applies to meat, but it is also used for fish, molluscs, crustaceans or vegetables. It is important to avoid the dispersion of steam.
It consists in letting the foods placed in a pan simmer inside Brosteak® for a long time and at medium temperature, after having first browned them in the pan (generally oil, butter or lard, with or without chopped onion, celery and carrots) and covered with water, broth or wine. This particular cooking system applies to meat, but it is also used for fish, molluscs, crustaceans or vegetables. It is important to avoid the dispersion of steam.

BAIN MARIE

The jars, placed in a semi-immersed pan in water, should be introduced into the Brosteak®, using the indirect heat. Suitable for cooking delicate dishes in pots that must not reach the boiling point (for example flan, flans or soufflés). In total immersion and with prolonged boiling of the food, the jars are sterilized, a useful method to ensure the safety and correct conservation of the product.

LOW TEMPERATUR

The food is cooked through the recirculation of heat, at a constant temperature and in a range between 70 ° C and 120 ° C, without dispersion of juices, humors and nutrients. The management and stability of the temperature is fundamental, the times get longer and it is advisable to use it at night.

TO DRY

Thanks to the controlled management of temperatures, with Brosteak® it is possible to dry both vegetable foods, such as fruit, vegetables, vegetables, mushrooms and herbs, and animals, such as meat and fish. Eliminating liquids, subjecting them to a source of heat and solving the problem of the development of mold and bacteria.

TO SMOKE

With Brosteak®, food is exposed to hot smoke, the so-called embers smoke, which is released thanks to the dry wood that burns in the absence of flame. Smoke penetrates meat, fish, cheese and even vegetables. This results in a drying process, which changes the color of the food and impregnates it with the characteristic smell and taste.

TO REGENERATE

It is not really a cooking technique, but a method to restore the original characteristics of a precooked, preserved or frozen food. At any time, Brosteak® can increase the heat of the dish to the ideal serving temperature. The process is not immediate, it must be carried out gradually, in compliance with the hygiene / sanitary regulations.
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