Broiler system

Applying technologies that are as old as they are innovative, WeGrill has introduced the BROILER GRILL system. A new way to grill, but used for decades in Anglo-Saxon countries.

Why Broiler?

The word Broiler comes from “to Broil”, an English term for rapid barbecuing. WeGrill technologically reproduces (with both gas and electric power) the oldest cooking method, grilling. Charcoal grilling is traditionally the best cooking method, allowing us to achieve temperatures and flavors that other cooking methods cannot.

Experience the color of the beautiful red embers

The infrared

The energy of a glowing embers embers is transmitted by radiation, generating infrared rays, which allow a homogeneous and professional cooking. Moreover the fundamental factors of cooking with embers is the power that the embers can develop, however that power is NOT REPRODUCEABLE by any other cooking tool. It is not enough to transfer heat, it is essential IRRADIATE HEAT. WeGrill system, with a simple ignition, in just three minutes, reaches 850 degrees, entering that portion of the infrared light spectrum, which allows us to achieve the same cooking performance as traditional embers.

Guaranteed crispy effect

In just 3 minutes OUR PROFESSIONAL GRILLS FOR RESTAURANTS reach 850°C presenting that fiery color that embers take on when it’s time to put the meat on.

Beautiful red embers, that beautiful red that we will never be able to reproduce with other cooking tools, such as a lava stone or a hotplate.

Therefore you get the perfect Maillard reaction and that effect we call CRISPY, the beautiful outer crust while keeping the meat juicy inside. That flavor, that smell, that typical and unmistakable taste of grilled meat.

Strenghts

See how many ADVANTAGES WeGrill offers!

Your steak house now

Differentiate yourself from the competition and offer the refined flavors of a typical barbecued restaurant, with simplicity, low know-how and without structural interventions.

The real taste of embers

Thanks to the infrared spectrum, the Mallard reaction is activated, which creates the Crispy effect: that nice crust outside and the succulent flavor typical of grilled meat.

No smoke

Our burners radiate from above. Liquid fats, falling, do not come into contact with the heat source, eliminating smoke and annoying flames, avoiding the potential toxicity of carbonization.

No more downtime

All cooking systems need a long time to heat up, they must be managed and kept warm. The Broiler system takes ONLY three minutes to be up and running.

Measurable savings

Reduce energy consumption: the Broiler System turns it on only when needed. You will not have to buy and manage tons of coal and its extreme flexibility makes it easily usable by any professional in your brigade.