JOSPER BASQUE GRILL PVJ · JOSPER SAU Genber 11 037 P - Bcel - S 3 3 767 15 16 [email protected] ...

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JOSPER S.A.U. Gutenberg, 11 08397 Pineda de Mar - Barcelona - Spain T +34 93 767 15 16 [email protected] www.josper.es High-temperature resistant element which guarantees smooth, continuous movement of the grill. The Basque Grill has been designed for optimal thermal insulation: • Exclusive ventilation system based on multi-chambers air circuit. • Inside protection barrier with mineral insulation. • Heat conduction unforced flow, limiting heat transfer to reduce the outside temperature of the Josper basque grill, and thus be easy to fit. In the manufacturing process of the Basque Grill we use the best high technology steel alloys created by and for Josper, as well as the most advanced design in the construction of traditional grills. Ed.03.2019 - Josper reserves the right to make modifications to catalogues, pricelists and promotional material according to the development and improvements applied to its equipment. Tongs · Poker for coal ACCESSORIES INCLUDED JOSPER BASQUE GRILL PVJ PVJ-076-3 Braising area 760 x 510 mm (x3) 30 x 20 1/8 in (x3) Grill stroke 290 mm 11 1/2 in Fire up time 20 min average Charcoal daily consumption 54 to 60 kg 119 to 132.3 lb Broiling temperature 250 ºC 482 ºF Nominal heat output 9 kW 12 hp Net weight 921 kg 2030.4 lb TECHNICAL INFORMATION Sizes bundle - - Gross weight bundle - - BUNDLES: SIZES AND WEIGHTS INSTALLATION Clearance with non-flammable equipment 100 mm 4 in Clearance with flammable equipment 300 mm 12 in Exhaust rate 5500 m3/h 3237 cfm mm in [ ] x3 760 30 510 20 1/8

Transcript of JOSPER BASQUE GRILL PVJ · JOSPER SAU Genber 11 037 P - Bcel - S 3 3 767 15 16 [email protected] ...

Page 1: JOSPER BASQUE GRILL PVJ · JOSPER SAU Genber 11 037 P - Bcel - S 3 3 767 15 16 josper@josper.es  esist antees v B G • Eclusiv t -s cuit.

JOSPER S.A.U. Gutenberg, 11 08397 Pineda de Mar - Barcelona - SpainT +34 93 767 15 [email protected]

High-temperature resistant element which guarantees smooth, continuous movement of the grill. The Basque Grill has been designed for optimal thermal insulation:

• Exclusive ventilation system based on multi-chambers air circuit.

• Inside protection barrier with mineral insulation.• Heat conduction unforced flow, limiting heat transfer to

reduce the outside temperature of the Josper basque grill, and thus be easy to fit.

In the manufacturing process of the Basque Grill we use the best high technology steel alloys created by and for Josper, as well as the most advanced design in the construction of traditional grills.

Ed.03.2019 - Josper reserves the right to make modifications to catalogues, pricelists and promotional material according to the development and improvements applied to its equipment.

Tongs · Poker for coal

ACCESSORIES INCLUDED

JOSPER BASQUE GRILL PVJ

PVJ-076-3

Braising area 760 x 510 mm (x3) 30 x 20 1/8 in (x3)

Grill stroke 290 mm 11 1/2 in

Fire up time 20 min average

Charcoal daily consumption 54 to 60 kg 119 to 132.3 lb

Broiling temperature 250 ºC 482 ºF

Nominal heat output 9 kW 12 hp

Net weight 921 kg 2030.4 lb

TECHNICAL INFORMATION

Sizes bundle - -

Gross weight bundle - -

BUNDLES: SIZES AND WEIGHTS

INSTALLATION

Clearance with non-flammable equipment 100 mm 4 in

Clearance with flammable equipment 300 mm 12 in

Exhaust rate 5500 m3/h 3237 cfm

mmin[ ]x3

76030

510

20 1

/8

Page 2: JOSPER BASQUE GRILL PVJ · JOSPER SAU Genber 11 037 P - Bcel - S 3 3 767 15 16 josper@josper.es  esist antees v B G • Eclusiv t -s cuit.

JOSPER S.A.U. Gutenberg, 11 08397 Pineda de Mar - Barcelona -SpainT +34 93 767 15 [email protected]

Regulation of oxygen entryControl of combustion intensity

Thermal insulation

Ash drawer

Charcoal combustion

Combustion shield

Removable food tempererVentilation circuit

Adjustable and removable grill rack

WheelRegulates the height grill

with the least effort

Insulating air chamber

Grease tray

Storage area

Ventilation circuit

MINIMUM DISTANCE TO FLAMMABLE ELEMENTS: 300 mm [12 in] / RECOMMENDED DISTANCE TO ANOTHER ELEMENTS: 100 mm [4 in] RECOMMENDED HOOD’S MINIMUM DIMENSIONS

RECOMMENDED CHEF’S WORKING SPACE

*1

2mmin[ ]

*

1350[53 1/8]

1

900 [35 1/2]

200 [7 7/8]

1

800[31 1/2]

2

2000

[78

3/4]

3400 [133 7/8]

1

* *2995 [117 7/8]

1300

[51

1/8]

900

[35

1/2]

1610

[63

3/8]

760 [30]

760 [30]

200 [7 7/8]

1 200 [7 7/8]

1

760 [30]

JOSPER BASQUE GRILL PVJ