Designed to knock out both the cook and client, this spectacular machine is intended for cutting edge restaurants that want to enflame their guest’s dining experience. At 135 inches wide and 1600 pounds, it is essentially a very large version of Grillwork’s popular Asador with independent left and right grills and a fire cage at the center. The fire cage is a raised fire box with large openings on the bottom. As wood burns and is replenished, the bottom of the cage continuously drops red hot coals into a catch grate for cooks to feed the flanking grills. An internal lip at the top of the cage allows placement of pans and baskets for searing. Each grill station has upper shelves for resting and warming and three position lower shelves for smoking and low temp cooking. The entire structure is lined with brick to provide a hearth for pots and baking pizza and bread.
The Infierno represents a true collaboration between award winning chef, Dan Barber of Blue Hill at Stone Barns Restaurant in New York, and Grillworks. The Infierno is a grill, hearth, oven, broiler, smoker and breathtaking centerpiece of conversation for the restaurant. “It is such a dynamic machine that we now customize our style of cooking to it”, says Barber, “We’re constantly challenged to use it to its full advantage, which makes it less like a tool than a source of inspiration.”
These big BBQ beautifies are really gaining popularity and Grillworks now makes a collection of basic production configurations. Be that as it may, we have not determined an exact size for primary and secondary cooking capacity on The Infierno and that may never exist for this highly customized, made to order commercial cooker.
Prices vary as well. Our posted MSRP is for the original Infierno at Blue Hill, but word is getting out in elite circles and top chefs are letting their imaginations go wild. The black ceramic and brass model pictured above is the Infierno 64 In-Suite, that was made for a boutique hotel in London. In-Suite is designed for integration into indoor custom kitchens.
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