1650® Prime
Flameless Top-fired Infrared Grill

STEAKHOUSE TECHNOLOGY AND BLAZING HEAT

THE SCENT WILL MAKE YOUR MOUTH WATER

 

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OUR PRODUCTS

1650® PRIME - Propane Gas Grill

Signature grill for personal use


Powerful with 1/2 PSI pressure

Outdoor use only

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DISMOUNTABLE

Due to wing screws the 1650® can be dismantled without any additional tools.


Therefore proper cleaning is possible in all corners and edges.

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LARGE CUTS

With a grill interior width of 8.5 inch x 13.5 inch, even large cuts can be cooked.


Just try special cuts like a delicious Porterhouse or a prime rib Tomahawk.

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1650® Prime
Flameless Top-fired Infrared Grill

STEAKHOUSE TECHNOLOGY AND BLAZING HEAT

THE SCENT WILL MAKE YOUR MOUTH WATER

 

JOIN US!

1650® Prime - Steak Grill
TECHNICAL SPECIFICATION

The 1650® PRIME is our signature product, optimized for performance and low combustion. It incorporates ceramic tile burners, which generate flameless infrared rays, which provide better quality products in about one and a half of the usual broiling time.

 

TYPE OF DEVICE: TOP-FIRED GAS GRILL
MATERIAL: Superior stainless steel (Grade: 304) | high quality
BURNER: Ceramic infrared | high quality from Germany
THERMAL LOAD: 12,000 BTU
CONSUMPTION: 0.639 lbs/h
OUTLET: 1/2 PSI
GAS TYPE: Propane
CERTIFICATIONS: CSA
DIMENSIONS: 20.47 x 11.92 x 16.61 in

WEIGHT: 25 lbs


PACKAGE CONTENTS:
1650® PRIME, DRAWER, HOSE, 2x GLOVES
50 mbar REGULATOR, MATCHES, MANUAL

 

Due to regulations 1650® PRIME is only available as outdoor grill for no-commercial use.

 

 

CERTIFIED FOR PERSONAL USE

Our products are tested for safety and certified according to applicable laws and regulations.


Personal use

Infrared broiler for your home as Outdoor grill. Certified: CSA


We manufacture under observation of a ISO 9001:2009 quality assurance system. QMS allows consistent quality.

 
 
DRAWER - CLEAN COOKING

 

The removable drawer collects the majority of cooking fluids, which results in less cleaning.


Except the burner unit all parts are made of stainless steel, to clean your 1650® PRIME easily, after dismantling.


The top-fired burner prevents dripping fat from burning, therefore the juices can be reused to make a delicious steak sauce.

TOP-FIRED INFRARED HEAT
The 1650® works with top mounted ceramic infrared burners for even heat distribution.
 
Since the surface of the ceramic tiles becomes red hot in less than one and a half minutes, the broiler is ready to start broiling with a very short preheating time.
 
These flameless glowing surfaces emit intense infrared rays, which are transmitted directly onto the product, thereby yielding better tasting broiled food in less time.
Grilling with 1600°F
Quick Sear and Finish Cooking
The 1650® PRIME works with Infrared heat, similar to charcoal exceeding charcoal and gas grill temperatures by more than double. The unique flavor of the caramelized crust cannot be compared to an ordinary gas grill, due to its flameless heat build-up. 
 
Of course there is a variety of different methods to cook a steak on the 1650® PRIME.
 
Cook steaks entirely on infrared heat:
For most broiling of steaks, chops, etc., the burners should be operated on “HIGH FLAME” and the degree of internal rareness and surface condition can be controlled by raising and lowering the drawer. It’s also common to sear the steak on a higher position, then reducing the flame and to finish the product on a lower position. Due to the high heat thin-cuts can be cooked at a higher position without overcooking the inside.
 
Quick-searing and then using a finishing oven:
The steaks can be seared and then finished on your BBQ Grill with indirect heat. The 1650® PRIME is designed to fit a wide range of gas grills. Some cooks also apply this method reversed, the so called reverse sear.
 
Sous-vide and quick-searing:
The 1650® PRIME is ideal to finish sous-vide cooked steaks with a fantastic sear.
JUST COMPARE

Charcoal: High effort and grilling marks are created by the grate. Glowing charcoal emmit comparable infrared radiation, whereby the 1650® reaches more than twice the temperature.

Cast Iron: Steaks are ok but unevenly browned. Cooking fat prevents the arising of a perfect crust. It is too soft! Bone-in steaks are hard to master.

Gas Grill: Ordinary gas grills use an open gas flame, whereby it comes to a habituftften taste distortion.


Only the 1650® achieves a perfect brown or charred crust!

 

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