«Ready in three minutes, with smoke kept to a minimum and the flavour of live fire.»
Ready in 3 minutes.
Our ceramic burners reach 850° — the heat of glowing embers — in just three minutes. No idle warm-up, no waiting. The meat goes on the fire when the order reaches the kitchen, not when the equipment is finally ready. Fresh, immediate, spot on.
How the crisp crust forms.
At 850 degrees the Broiler glows that searing red you recognise on live coals at the right moment. This is direct radiation from above, not conduction: lava stone and griddles pass on their heat by contact, while here the surface of the cut is struck by infrared radiation. That is what triggers the Maillard reaction — the reactions between sugars and amino acids that above 140 degrees build the caramelised crust: colour, aroma and crispness on the outside, while the centre stays at the doneness you chose. The scent of live fire.
Why so little smoke reaches the room.
The burners radiate from above. The fats dripping from the cut fall into a collection tray — never touching the flame. Most of the smoke from a charcoal grill comes precisely from fat hitting the fire: here that step does not happen, so very little smoke reaches the room and very little odour settles on fabric. What remains is the meat and its own flavour, without the charred character of cooking directly over coals.
Precise timing, consistent flavour.
A Ribeye in 9 minutes. A Tagliata in 6. A Filletin 4. These are our kitchen's reference times: the ceramic burner holds the same temperature throughout service, so the same cut on the same timer comes out at the same doneness. Tell us how you like it and we set the minutes on that.
The Broiler versus the traditional grill.
Charcoal fire is a ritual we cherish, yet it demands time and patience: long minutes of lighting, waiting for the coals to become living embers, a heat that rises and falls as it cooks. The Broiler brings that same fire to 850° in three minutes, and holds it steady there throughout the entire service. It is the difference between a heat that shifts while it cooks and one that stays under control. Infrared radiation triggers the Maillard reaction as charcoal does at its best moment, but with far less smoke in the room and on fabric — the fats never fall onto the fire — and without the charred character that direct cooking over charcoal so often leaves behind. The crust forms on the surface, the centre is at the doneness you chose, and the result depends on temperature and timing rather than on the stage the embers happen to be in. What charcoal owes to experience and to reading the fire, the Broiler turns into consistency: every cut handled with the same parameters, service after service. We do not give up the taste of live fire — we make it predictable.
The technique belongs to the Broiler. The pleasure is entirely yours.