"Until you have worked on something like this, you cannot know what a grill is."
~ Chef José Andrés
Our Infierno grills came from an early collaboration with NYC's Chef Dan Barber, who asked us to create a true live-fire cooking system for his Blue Hill at Stone Barns. It took two years, many tests, failures and iterations, but what came out still stands as one of our proudest achievements. That Infierno 96, joined now by her larger (the 154 is pictured below) and smaller siblings, is a thrill for chef and guest alike.
The Infierno 154 grill is our largest creation so far, coming in at 154" wide, with five cooking stations. The first was built for Tom Colicchio's Beachcraft in Miami, a restaurant situated inside the 1 Hotel, focusing on sustainable seafood and high design. This Infierno has four crankwheel-adjustable grilling stations complimented by a center smoke station and plancha. Each side can take a full width rotisserie and both have overhead shelving for light smoking or resting. Higher above is our suspension rail, ready for hanging steaks, vegetables or any item that strikes a chef's fancy. She ships in two crates for load-in, and is NSF, CE and ETL/UL 2162 listed. Call or (855) 434-3473 or email email@example.com for drawings or quotes.
The Grillworks Infierno 96
We can't do much better than Chef Dan Barber's words:
"It is such a dynamic machine that we now customize our style of cooking to it. We're constantly challenged to use it to its full advantage, which makes it less like a tool than a source of inspiration.” ~ Dan Barber
The first Infierno 96 still stands outside the Blue Hill at Stone Barns dining room, thrilling those lucky enough to be seated near a window or with some extra time to walk out and watch the chefs in action. This grill was our first "big grill" and represented an all-out effort on both our side and the Blue Hill culinary team in putting together the most flexible live fire cooking system possible. The grill is designed as a platform upon which a limitless number of techniques can be performed. It is a hearth, a grill, a smoking system, and an improvised baking machine, And all this action is visible to customers - live fire cooking is a show.
At its simplest you have two flanking grill stations surrounding a central hearth and charcoal-production space, high shelving and suspension areas rise above the fire. Removable rotisseries mount across both grill stations. A smoke station can be placed in the center station if the chefs want more smoke kick on their dishes. As with all Infiernos: NSF, CE and ETL/UL2162 listed. Call or (855) 434-3473 or email firstname.lastname@example.org for drawings or quotes. Download the technical guide here.
The Grillworks Infierno 80
The Infierno 80 is our newest model, offering another configuration for those who want more grill stations and may not have the space for a 96 or 154. We love the look of this one. At 80" wide this Infierno offers tons of flexibility, on the grills, rotisseries or tempering and resting overhead. She can also come with a static plancha positioned on her brick hearth. Contact for quotes or details (855) 434-3473. NSF, CE and ETL/UL2162 listed.
The Grillworks Infierno 52 is our smallest production Infierno, perfect for those projects that can't quite fit her larger siblings. Same features, same accessories, in a pocket battleship! Contact for quotes or details (855) 434-3473.NSF, CE and ETL/UL2162 listed. Download the technical guide here.
The Grillworks Infierno 64
The Infierno 64 is an excellent balance of scale and firepower. Twin lift surfaces carry two grill surfaces each, and those V-channels can be swapped for screen mesh, plancha or even traditional bar as needs arise. As with all the Infiernos, full-width rotisserie and suspension room to spare. Contact for quotes or details (855) 434-3473. NSF, CE and ETL/UL2162 listed. Download the technical guide here.
NEW! The Blanco oven offers all-purpose oven performance in a modest 30" wide footprint. Named Blanco because the oven is powered by the fire built on the hearth below, outside the cooking chamber. Flame and heat are drawn in via a rear intake and crankwheel-controlled damper.
She also boasts a hearth grilling area in front of the oven chamber, so is the perfect space-limited live fire system available. Can be delivered freestanding (shown) on a short stand for hearth install, or mounted into an Infierno 96 or 154. The first Blanco was delivered to Sean Brock's Husk Charleston. Call 855-434-3473 or email email@example.com.