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Barbecue and Wood Fired Oven CE9020F

- Measures: Width: 315 cm; Depth: 94 cm; Height: 250 cm; Dimension of the cooking surface: 67x50 cm; Weight: 2450 kg. - 3 years Guarantee! - Free Shipping!
€3 290.00
Manufacturer: Impexfire
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Secure Payment:

 

EORI Number:

Any business or individual that ships to or from non-EU countries for commercial or trading purposes must have an EORI Number. More information here: Get an EORI number - GOV.UK (www.gov.uk)

- Doorstep Delivery:  please be aware that it is your responsibility to bring the package inside from the drop off area.

- It is important to take time to check the condition of the package and the product upon delivery in the presence of the courier. You must write "damaged package" on the delivery slip before signing it, if you find damage in it, or report "damaged package" if the courier does not want to wait. Without these reservations it is impossible for us to claim responsibility from the insurance.

- Please read the general delivery conditions carefully for more information.

BARBECUE AND WOOD FIRED OVEN CE9020F

 

 

Measures:

Width: 315 cm

Depth: 94 cm

Height: 250 cm

Weight: 2450 kg

Dimension of the cooking surface: 67x50 cm

 

Included in the price:

- Wood fired oven diameter of Ø80cm X Ø80cm (inside measures) for cooking bread, pizza and baked, grilled meals

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- A thermometer (0 to 500 °) to monitor the temperature inside of the wood fired oven

- Printed assembly instructions;

- Transport insurance

 

Find out about our oven and barbecue accessories.

 

Important

The oven can be on the left side or on the right side of the Barbecue and the sink can also be changed by a polished marble stone. The price remains the same!

Contact us for further information.

 

Technical details:

- Great brick barbecue with a wood fired oven incorporated

- Charcoal and firewood can be used as fuels

- Adjustable cooking heights

- Weather resistant

- Easy assembly with adhesive (not provided)

- Retains its good looks after years use

- Supplied unassembled in component parts shrink wrapped on 2 pallets

- Refractory bricks

- You can extend the chimney height

- Refractory cement is used between the bricks

- Barbecues are constructed with bricks and refractories stones

- No painting need, the work is completely finished

- High quality and 3 years guarantee in all materials used in the barbecue’s construction

- Delivery is made by a truck with a tailgate lift. Without any additional cost for customers

- A recipe book for barbecues and ovens

 

Delivery time: 7-10 days* (read our general terms and conditions)

 

Payment methods:

- Debit / Credit Card - 100% secure payment

- Bank transfer


Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.

* Except Corsica

 

Delivery :

- Delivery will take place at the curbside or driveway.

- It is important to take the time to systematically check the condition of the package upon receipt. You must make reservations on the delivery slip before signing if you find damage on the package, or refuse if the product arrives badly damaged. Without these reservations it is impossible for us to claim any liability from the insurance.

- Please read the general delivery conditions carefully for more information.

 

 

 

Enjoy this recipe for your BBQ

 

Barbecued prawns with salsa verde

 

Ingredients:

1 tablespoon olive oil

1.5 kg medium green tiger prawns, peeled with tails intact, cleaned

2 red onions, cut into wedges

2 witlof, trimmed, quartered lengthwise

180 g haloumi, (see note) thickly sliced

1 bunch watercress, sprigs picked

Green olive salsa verde

1/2 cup roughly chopped mint

1/2 cup roughly chopped flat-leaf parsley

60g (1/2 cup) pitted green olives, finely chopped

2 cloves garlic, finely chopped

2 anchovy fillets, finely chopped

2 tablespoons finely chopped toasted slivered almonds

1 tablespoon salted baby capers

125ml (1/2 cup) olive oil

2 lemons, zested, juiced

 

Preparation:

Preheat barbecue to high.

To make green olive salsa verde, place mint, parsley, olives, garlic, anchovies, almonds and capers in a bowl and toss to combine.

Add oil, zest and juice, and gently whisk to combine.

Season with salt and freshly ground black pepper.

Drizzle 2 teaspoons oil over prawns, season and toss to coat.

Cook for 2 minutes each side on the grill or until lightly charred and just cooked.

Transfer to a plate and cover to keep warm.

Brush onions, witlof and haloumi with remaining 2 teaspoons oil.

Season onions and witlof, then cook on the grill for 2 minutes each side or until lightly charred.

Transfer to a plate.

Cook haloumi on the grill for 1 minute each side or until lightly charred.

Arrange onions, witlof, haloumi, prawns and watercress on a platter.

Drizzle with salsa verde to serve.

Find recipes that make the most of seasonal produce in our summer collection.

You may also enjoy our warm saladand pastacollections.

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BARBECUE AND WOOD FIRED OVEN CE9020F

 

 

Measures:

Width: 315 cm

Depth: 94 cm

Height: 250 cm

Weight: 2450 kg

Dimension of the cooking surface: 67x50 cm

 

Included in the price:

- Wood fired oven diameter of Ø80cm X Ø80cm (inside measures) for cooking bread, pizza and baked, grilled meals

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- A thermometer (0 to 500 °) to monitor the temperature inside of the wood fired oven

- Printed assembly instructions;

- Transport insurance

 

Find out about our oven and barbecue accessories.

 

Important

The oven can be on the left side or on the right side of the Barbecue and the sink can also be changed by a polished marble stone. The price remains the same!

Contact us for further information.

 

Technical details:

- Great brick barbecue with a wood fired oven incorporated

- Charcoal and firewood can be used as fuels

- Adjustable cooking heights

- Weather resistant

- Easy assembly with adhesive (not provided)

- Retains its good looks after years use

- Supplied unassembled in component parts shrink wrapped on 2 pallets

- Refractory bricks

- You can extend the chimney height

- Refractory cement is used between the bricks

- Barbecues are constructed with bricks and refractories stones

- No painting need, the work is completely finished

- High quality and 3 years guarantee in all materials used in the barbecue’s construction

- Delivery is made by a truck with a tailgate lift. Without any additional cost for customers

- A recipe book for barbecues and ovens

 

Delivery time: 7-10 days* (read our general terms and conditions)

 

Payment methods:

- Debit / Credit Card - 100% secure payment

- Bank transfer


Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.

* Except Corsica

 

Delivery :

- Delivery will take place at the curbside or driveway.

- It is important to take the time to systematically check the condition of the package upon receipt. You must make reservations on the delivery slip before signing if you find damage on the package, or refuse if the product arrives badly damaged. Without these reservations it is impossible for us to claim any liability from the insurance.

- Please read the general delivery conditions carefully for more information.

 

 

 

Enjoy this recipe for your BBQ

 

Barbecued prawns with salsa verde

 

Ingredients:

1 tablespoon olive oil

1.5 kg medium green tiger prawns, peeled with tails intact, cleaned

2 red onions, cut into wedges

2 witlof, trimmed, quartered lengthwise

180 g haloumi, (see note) thickly sliced

1 bunch watercress, sprigs picked

Green olive salsa verde

1/2 cup roughly chopped mint

1/2 cup roughly chopped flat-leaf parsley

60g (1/2 cup) pitted green olives, finely chopped

2 cloves garlic, finely chopped

2 anchovy fillets, finely chopped

2 tablespoons finely chopped toasted slivered almonds

1 tablespoon salted baby capers

125ml (1/2 cup) olive oil

2 lemons, zested, juiced

 

Preparation:

Preheat barbecue to high.

To make green olive salsa verde, place mint, parsley, olives, garlic, anchovies, almonds and capers in a bowl and toss to combine.

Add oil, zest and juice, and gently whisk to combine.

Season with salt and freshly ground black pepper.

Drizzle 2 teaspoons oil over prawns, season and toss to coat.

Cook for 2 minutes each side on the grill or until lightly charred and just cooked.

Transfer to a plate and cover to keep warm.

Brush onions, witlof and haloumi with remaining 2 teaspoons oil.

Season onions and witlof, then cook on the grill for 2 minutes each side or until lightly charred.

Transfer to a plate.

Cook haloumi on the grill for 1 minute each side or until lightly charred.

Arrange onions, witlof, haloumi, prawns and watercress on a platter.

Drizzle with salsa verde to serve.

Find recipes that make the most of seasonal produce in our summer collection.

You may also enjoy our warm saladand pastacollections.