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Corner Barbecue and Wood Fired Oven with Sink CE1001B

- Measures: Width: 313x105 cm; Depth: 60 cm; Height: 262 cm; Dimension of the cooking surface: 67x63 cm; Weight: 2480 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.

CORNER BARBECUE AND WOOD FIRED OVEN WITH SINK CE1001B

 

 

Measures:

Width: 313x105 cm

Depth: 60 cm

Height: 262 cm

Weight: 2480 kg

Dimension of the cooking surface: 67x63 cm

 

Included in the price:

- Wood fired oven diameter of Ø90cm X Ø90cm (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

 

Thai-style barbecued seafood

 

Ingredients:

1 (200g) salmon fillet

1 (200g) blue-eye fillet

1kg medium green prawns, peeled, deveined, tails intact

4 cleaned calamari hoods

Steamed SunRice Jasmine Fragrant Rice and barbecued lime halves, to serve

Thai-style marinade

2 tablespoons kecap manis (sweet soy sauce )

2 tablespoons brown sugar

2 garlic cloves, crushed

3cm piece fresh ginger, cut into thin matchsticks

1 stick lemongrass (white part only), finely chopped

2 tablespoons lime juice

2 tablespoons sweet chilli sauce

4 kaffir lime leaves, vein removed, thinly sliced

2 teaspoons fish sauce

 

Method:

Make Thai-style marinade: Combine kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chilli sauce, kaffir lime leaves and fish sauce in a jug.

Cut fish into quarters. Cut calamari in half. Score inside flesh and cut into 3cm-wide pieces.

Place seafood in a large bowl. Pour over marinade. Toss to coat. Refrigerate for 4 hours.

Drain seafood from marinade.

Heat a barbecue chargrill or chargrill pan over medium heat.

Cook blue-eye, for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover.

Cook salmon, prawns and calamari for 2 to 3 minutes each side or until salmon is just cooked through, prawns have turned pink in colour and calamari is cooked through.

Serve with steamed jasmine rice and barbecued lime halves.

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CORNER BARBECUE AND WOOD FIRED OVEN WITH SINK CE1001B

 

 

Measures:

Width: 313x105 cm

Depth: 60 cm

Height: 262 cm

Weight: 2480 kg

Dimension of the cooking surface: 67x63 cm

 

Included in the price:

- Wood fired oven diameter of Ø90cm X Ø90cm (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

 

Thai-style barbecued seafood

 

Ingredients:

1 (200g) salmon fillet

1 (200g) blue-eye fillet

1kg medium green prawns, peeled, deveined, tails intact

4 cleaned calamari hoods

Steamed SunRice Jasmine Fragrant Rice and barbecued lime halves, to serve

Thai-style marinade

2 tablespoons kecap manis (sweet soy sauce )

2 tablespoons brown sugar

2 garlic cloves, crushed

3cm piece fresh ginger, cut into thin matchsticks

1 stick lemongrass (white part only), finely chopped

2 tablespoons lime juice

2 tablespoons sweet chilli sauce

4 kaffir lime leaves, vein removed, thinly sliced

2 teaspoons fish sauce

 

Method:

Make Thai-style marinade: Combine kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chilli sauce, kaffir lime leaves and fish sauce in a jug.

Cut fish into quarters. Cut calamari in half. Score inside flesh and cut into 3cm-wide pieces.

Place seafood in a large bowl. Pour over marinade. Toss to coat. Refrigerate for 4 hours.

Drain seafood from marinade.

Heat a barbecue chargrill or chargrill pan over medium heat.

Cook blue-eye, for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover.

Cook salmon, prawns and calamari for 2 to 3 minutes each side or until salmon is just cooked through, prawns have turned pink in colour and calamari is cooked through.

Serve with steamed jasmine rice and barbecued lime halves.