"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. The infiernos that came of this teamwork are truly our ships of the line.
The Infierno X166 is our biggest, baddest and most advanced professional live-fire machine ever. She boasts four grill stations, each driven through an 18" vertical range by patent=pending industrial grade chain-and-gear lift mechanisms. Complimenting the open cooking is her integrated Blanco oven, pulling heat and smoke from the fires of the hearth. Resting and suspension shelves arc over the cooking area, giving the chef the flexibility to cook in practically any manner that he or she can dream up. The vast hearth also accommodates coal cooking and plancha stands, two rotisseries, while her eight grill surfaces can be swapped between V-channels, screen surfaces (for small or delicate items) or hard-marking bars.
The X166. The flagship of our tenth year building dream grills for live-fire devotees. Call (855) 434-3473 or email email@example.com for drawings, quotes and more information.
The Infierno 154 comes 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 firstname.lastname@example.org 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 email@example.com 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. 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.
This Infierno was designed specifically to be integrated into kitchen suites such as those made by Bonnet (seen here) and other high-design makers. The Infierno comes ready to drop-in, fully lined and ready for cooking once the installation is complete. Usually we ship the grill to the suite manufacturer for a perfect match. 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 Infierno Blanco Oven
Our new oven is a “white” - or clean oven, hence the Blanco name. There is no fire built in the cooking chamber - rather the oven’s internal heat is drawn in through a rear vent from the wood fire below, which also directly heats its soapstone deck. This guards against the surface cooling that can occur in ovens that rely on convection or in-chamber fires to maintain heat. Even with the main doors wide open the deck will maintain high temperature.
An intermediate shelf inside the oven allows slower cooking off the deck, effectively creating two zones inside the chamber: searing surface and elevated slow bake. The Blanco is also well-suited to slow smoking with a minimal fire. Simply run a modest hearth coal bed with a slow-but-steady supply of smoldering whole pieces of wood and the smoke is drawn into the cooking chamber.
The Blanco's hearth is also used as a grilling or searing zone, either directly on the coals or with our optional plancha or drop-in grill surface. You effectively have a combination open grill and oven in one 34" wide footprint.
Can be delivered freestanding (shown) on a short stand for hearth install, or mounted into an Infierno 96 or 154. Call 855-434-3473 or email firstname.lastname@example.org. Download the Blanco Technical Manual here.
Since we build everything to order we have a virtually unlimited customization capacity. If the request builds on our system we can generally do it. In fact, this often leads to new models when we discover a custom design will be useful for other customers going forward. The "2/3" 96 is a perfect example. Removing one grill station created a perfect "end of line" machine for many customers and a slick asymetrical look.
If you have an idea, ASK. 855-434-3473 or email@example.com