One model for all kinds of treats. Food shouldn't be boring. Choose this barbecue with an integrated oven that allows you to get creative with how you prepare food, be it everyday meals or special treats.
This integrated oven garden barbecue is covered with polygonal natural stone, being made from the highest quality materials (fireproof brick and concrete). The main part of the assembly is the dome which has a door for closing the oven while heating it. All of the barbecue's components are stuck together with a thermoresistent adhesive (eg Weber SuperFlex 25 kg). For an easy installing please respect the assembly guide order..
Height: 218 cm
Width: 120 cm
Depth: 155 cm
Dome size: (dome) φ=70 cm
Weight: 1200 kg
This product will definitely become the centerpiece of any summer kitchen. The model includes a barbecue and an oven that can be successfully used for bread, pizza etc., with a rustic Mediterranean design, it's a perfect fit for your garden. It uses less space and costs much less than the separate purchase of two products & ndash; barbecue and oven - that form the assembly.
Installing instructions: The barbecue will be installed on a stable, plane and fixed platform, and the individual components are fastened together in the assembly guide order with a thermoresistant adhesive (eg Weber SuperFlex 25 kg). When assembling the components inside and around the dome, choose a heat-resistant adhesive. For good adhesion, make sure the parts are well watered; after joining, clean all surfaces. The oven is ready for use after drying of adhesive, which lasts between 3 to 5 hours, depending on the season. To move the dome, which is the hardest part of the barbecue, weighing about 200 kg, three to four people are needed.
How to use: We recommend filling the barbecue with wood or charcoal and preheat the metal grille over the embers before putting prepared food on it, thus avoiding sudden temperature changes in the fire.
How to use barbecue: We recommend placing wood in the middle of the dome, thus avoiding sudden temperature changes in the fuel chamber through the use of petroleum products. Subsequently, the oven will be heated for 1-2 hours until the bricks turn white, a sign that it is time to add the food. Finally the dome is to be closed with its iron lid and its sides are sealed with mud or with a mixture made from ash, flour and water.
How to isolate: The better the insulation, the more heat is preserved and the more efficiently the oven works. Therefore, we provide a complementary accessory, the furnace roof, which will be located at the top of the dome. The remained empty space is to be filled with a mixture of salt and quartz sand in equal proportions. Another isolation option is the use of insulating glass wool and hexagonal wire mesh coated with a flame retardant mixture such as chamotte.