Multi-stove Barbeque

The Russian oven is an indispensable component of any stove unit. We have not incorporated an entire Russian stove into our design, just the firebox, a powerful chamber, which is also used for cooking. When wood is burning, the fire chamber forms a natural complex smoke channel with two stable vortex contours of burnt fuel. There are no partitions but still the currents stay separate. Thanks to a lip at the mouth of the chamber, the wood burns down completely. The result is a smoke free zone and a pleasant, sweet aroma. The stove is fitted with a register plate that will close off the fire chamber when necessary. Due to its brilliant design, a Russian stove is considerably more efficient than a conventional oven.

The stone mass of a Russian stove gives a steady, superbly uniform heat that warms the dish from all sides. None of the ovenware comes into contact with an open flame. A Russian stove supports a wide range of cooking temperatures and cools down slowly after heating. The fire chamber's cool down period gives you plenty of time for baking (which requires a high temperature), cooking meat and fish dishes (medium temperature) as well as soups and stews (stewing mode at relatively low temperatures). There is no roasting setting. Dishes can be baked, stewed or simmered.

Any type of ovenware can be used in a Russian-style outdoor barbecue station. The best kind of dish for soups and ‘greens and grains’ recipes is a narrow-bottomed cast iron or ceramic pot resembling an upturned bell. A small cocotte is perfect for cooking individual portions of meat and vegetable recipes.

The Russian stove produces a cuisine of wonderfully delicious, healthy food. Recipes cooked in a Russian stove are surprisingly succulent and flavoursome. A special feature of the Russian stove is that you can use little to no cooking oil and amazingly, the food will still taste as if it had been added. You can get away with adding half the amount of salt, spices and seasoning that you would normally use. The extensive range of low-fat dishes a Russian stove can produce will attract vegetarians and followers of other health conscious diets. Many of our valued customers who have made the transition to eating food cooked on a Russian stove have told us they felt healthier and more energised as a result.

The kazan came to Russia from Asia. It is a cast metal cauldron with a semicircular bottom thanks to which the flames can reach and heat the bottom and the sides heating the walls up evenly. In the multi-stove unit the kazan sits on a ring support on the cooking plate. The bottom of the kazan comes into direct contact with the flames in the fire chamber. The smoke escapes through the chimney. A kazan pot has very thick walls and so a good kazan should be quite heavy. Gradually, the fat from previous cooking sessions fills in the pores of the metal surface and with time, food will no longer burn in the bottom of the pot.

The Kazan is a much-loved option for cooking Asian cuisine, the most favoured dish being a version of pilaf called ‘plov’. The kazan can be used to boil, stew and for a short time, simmer. Its spherical form makes it ideal for stewing vegetables and meat. The strength of the flames in the fireplace barbecue chamber can be regulated to different cooking temperatures. A kazan makes cooking quick and easy and gives recipes of eastern cuisine a very authentic flavour.

Once you remove the kazan from the cooking plate and close the opening with support rings the stove resumes a normal hot plate surface you can use to cook anything from pan-frying mushrooms to making jam.

A BBQ-mangal allows you to cook meat and vegetables on hot coals. The mangal is very simple in design. It is basically a metal box that holds charcoal behind which there is a coal generating fire chamber. The right amount of charcoal is placed in the box whilst the next portion is produced by the wood burning in the firebox. The smoke is efficiently extracted through the chimney. The burning temperature of the coals can be regulated separately for the left, right and central areas of the box so you can prepare different dishes simultaneously at different temperature settings.

A traditional mangal, built in bbq grille, presupposes skewers which the chef has loaded with previously marinated meat and vegetables. In the process of cooking, the meat forms a sumptuous outer crust whilst inside it remains succulent and full of lovely aromas. Lean meats are coated in oil before cooking to give them the same beautiful crust. The multi-stove unit is fitted with a three-tier built in barbecue grille designed to give maximum temperature flexibility. Beneath there is an ash pit making it easy to collect and dispose of the coals.

As an alternative to skewers a grille can be placed over the mangal to create a barbecue for cooking fillets, steaks and sausages. Any excess fat is melted off during the cooking process.

To roast a leg of lamb, chicken legs, a whole bird or hog, a rotisserie can be fitted and either turned by hand or powered electrically. The turnspit has different motor speed settings.

A tandoor is an ancient bread oven. In shape it resembles a hemisphere with a neck and was widespread throughout Central Asia, India, Spain and Latin America. The tandoor is a highly efficient and economical form of oven that can be fired with any kind of wood fuel.
The inner surface of the tandoor is shaped like a large clay pitcher which is surrounded by bricks on the outside to increase the density of the insulation. At the base of the tandoor there is an ash pit and grille. Logs and bread are placed into the tandoor through the relatively thick-walled neck. After heat up the remaining charcoal is almost all cleared away and the inner walls are quickly wiped of soot (although cleaning is not essential). Once they have been splashed with water, the dough is ready to be baked on the hot tandoor walls. The finished bread is removed with a hook or special scoop.

Aside from bread the tandoor will also cook tandoori chicken beautifully (Indian style chicken kebab). Skewers are placed vertically into the tandoor ensuring the meat cooks quickly and thoroughly. The tandoor will reach a working temperature of up to 400 degrees celsius.

An outdoor bbq smoker is made up of a closed metal container on the floor of which are placed damp wood chips (beech, alder), a gastronorm pan and a grille. First you place your pieces of fish, meat or poultry on the grille. The perimeter of the lid is fitted with a crimper through which water is poured to create a “water lock" and the excess smoke and steam escape through a special pipe in the lid.

The smoker can either be placed on the fire in the cooking chamber or on the cooking plate. The wood chips do not burn but emit fragrant, hot smoke that envelops and penetrates the food flavouring and preserving it. The smoking and heating process take place simultaneously. After just fifty minutes, your luxurious delicacy is ready to be removed. Whatever your dish, be it tender meat, golden fish, a fabulous bird or piece of young smoked cheese, it is guaranteed to have a fabulous aroma and flavour par excellence. Served with a glass of fine wine next to a stunning outdoor bar and barbecue, your guests will be unable to resist.

The Pizza oven or Pompeian ancient kitchen stove (the first pizza was baked in 1552 in the village of Pompeii located near to the city of the same name) has a stone semi-spherical shape and good heat storing capacity. Heat is reflected off the spherical shape of the baking chamber arch and directed towards the pizza. A masterpiece invented by the chefs of Italy, the pizza oven has conquered the culinary world. The Pompeian oven floor of your multi-stove unit is totally even which means you can avoid using messy pizza pans or other dishes. The temperature in the stove is 400-500 degrees celsius which means that your pizzas will only take about six minutes to cook. The stone oven gives the pizza a thin crispy crust and perfectly melted cheese.

The Pompeian stove is self-regulating. This pizza oven uses black-style cooking. If the heat is too intense the smoke emission decreases the inflow of air to the wood and vice versa. We make the oven walls quite thick to give additional insulation. Smoke is extracted from the oven via a flue pipe that is fitted right up to the oven door. For greater temperature control there is an additional air duct at the rear of the baking chamber arch.

The fireplace in the multi-stove unit is nothing less than a tribute to fashion and beauty. It adds an alluring touch to the outdoor fireplace barbecue. The dancing flames of the open fire will bring your guests joy and uplift the spirits, particularly if you intend to enjoy your meal somewhere near to the multi-stove in a gazebo or on the lawn.

The unit's work surfaces are carefully integrated into the overall design for maximum convenience of use. We have also created a log storage area. We strongly recommend that all shelves, cupboards and sink be ordered separately as a built-in kitchen unit. This is because stoves have a brick build and are not ideally combined with plumbing and sanitary installations. The fireplace and barbecue reach a considerable heat which synthetics cannot withstand and both bricks and metal have different thermal expansion factors. We pride ourselves in our stove unit's durability and exceptional reliability and regret that any attempts to "cross a bulldog with a rhinoceros" will undermine the features our customers so enjoy.

Usually the multi-stove unit is positioned in a gazebo, on a patio or other outdoor barbecue area. Our multi-stove units can also be built into the layout of a restaurant kitchen. Too many subtle factors must be taken into account when considering requirements for the foundation and chimney or flue pipe to be able to give a general description here. At the start of your project we will scrupulously study your brief and propose a series of technical solutions which can then be incorporated into the engineering designs of your customised multi-stove unit.