hereford
Infrared for heavy workloads!
TECHNICAL SPECIFICATIONS
DIMENSIONS IN MM
L 1064 X P 574,8 X H 633
STRUCTURE
Acciaio INOX 304
POWER SUPPLY
Electric
Cooking grill
Removable and height adjustable
Ready for Cooking
3 minutes
Certification
CE & UL
Temperature
850°C
IGNITION
Potentiometer
Oil Collection Tray
Removable
Radiant Plates
2 ceramic glass plates
Power Consumption*
9 KW , Trifase +N 380V.32A
Weight
95 Kg
Grill Dimensions in mm
L 710 x P 374
*May vary according to local regulations
Wegrill Hereford is the new way of understanding professional grilling.
Designed for heavy workloads, thanks to the double ICP zone, you can achieve the flexibility typical of a large barbecue with indirect cooking areas, adjusting times, thicknesses, and cooking types accordingly.
Wegrill Hereford is the infrared professional grill with top-down cooking, featuring a height-adjustable cooking grill.
Like all Wegrill grills, Hereford replicates the effect of a charcoal grill, reaching a temperature of 850°C but without producing flames, smoke, or unpleasant odors.
You can grill meat, fish, seafood, and vegetables; caramelize and melt cheeses; various preparations will find in Wegrill Hereford a valuable tool for the job.
Hereford is entirely made of steel, and its grills and cooking accessories are removable to facilitate dishwasher cleaning.
A curiosity
Hereford est une race de bovins originaire de Herefordshire. Aujourd'hui, les bovins Hereford dominent la scène mondiale, de l'Australasie aux steppes russes. Ils ont une stature généralement plus petite mais sont des animaux massifs, avec un poids vif de 800 kg pour les femelles et de 1200 à 1300 kg pour les mâles. Ils ont un squelette léger recouvert de grandes masses musculaires. Leur pelage est rouge, plus ou moins intense, avec une tête blanche. Les cornes sont courtes, jaunâtres, et pointent vers l'avant et vers le bas.
We Grill adapts to every restaurant
STILL UNSURE?
SEE HOW MANY ADVANTAGES WEGRILL OFFERS
Your Steak House right away
Differentiate yourself from the competition and offer the sought-after flavors of a typical barbecue restaurant, with simplicity, low know-how, and no structural interventions.
The true taste of the grill
Thanks to the infrared spectrum, the Maillard reaction is triggered, creating the Crispy effect: that beautiful crust on the outside and the succulent flavor typical of grilled meat.
No smoke
Our burners radiate from above. The liquid fats, falling, do not come into contact with the heat source, eliminating bothersome smoke and flames, preventing the potential toxicity of carbonization.
No more downtime
All cooking systems require long preheating times, and they need to be managed and kept warm. The Broiler system takes ONLY three minutes to be ready and perform.
Measurable savings
Reduce energy consumption: the Broiler System is only turned on when needed. You won’t have to buy and manage QUINTALS of charcoal, and its extreme flexibility makes it easy for any professional in your brigade to use.Extremely low management costs
