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We design open grills for professionals and individuals.
In GRILLING Solution we design and build the grill that meets your expectations. Depending on the type of grills you are going to work on, the number of guests in your local or the space available. From the start, we advise you and design the grill so that your project is a success.
Traditional open grill
Elevation system
The grid elevation system allows food to be placed at the exact distance for optimal cooking. A dual position system is offered to allow different types of elevation.
Refractory brick
The refractory base ensures total energy efficiency and protects the base and walls of the grill. Use of thermal energy in the hearth of the burner with refractory bricks. The design and quality of the refractory bricks ensure maximum thermal insulation inside the burner and reduce heat loss on the sides and bottom.
Types and variants of open grills
With 1, 2 or 3 modules, personalized.
Features and Options:
- Fixed or on wheels
- Cooking surface dimension- grill rack
- Ash drawer
- Types of bars: round, "V", or square
- Grease tray
- Ember burner
- Drawers or lower shelves
Prices of our Grills
From 9.000€ + VAT
The quality of the materials, the ergonomics and its design ensure durability, comfort and perfect cooking.
The heating time is approximately 20 minutes, with a cooking temperature of 250/300°C and a daily charcoal consumption of 18 to 20 kg on average, with a mechanical adjustment system for height and tilt which ensures movement of the grid at different heights. In the manufacturing process of the Basque Grill, we have used the best high-tech stainless steel alloys, as well as traditional design techniques for the construction of grills.
Request a quote for a custom open grill
Get in touch with GRILLING Solution to obtain a budget adjusted to your needs.
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Made in the Basque Country
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Assembled by hand
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Made of Stainless Steel
Getaria, the cradle of charcoal grills in Spain.
In the 1940s, the first grills came ashore. The sailors from Getaria went home and drank wine in the local bars. They began to install grills so that the sailors could cook what they brought. Tourism has arrived, and has led establishments to cook on embers not only for themselves but for all customers. It was the beginning and today these "parilleros" are the heirs, the same people who, from the 70s, developed grill cooking to grow in their knowledge of cooking and embers. It was a minimalist and basic kitchen, but these sailors became experts in knowing how to cook the fish they caught.
The small port of Getaria has elevated grilled fish to excellence, a tradition that began with Juan Sebastián Elcano's legacy grills in 1526 The three keys to this delicacy: local fish, grilling and "paleolithic fire" Elkano is the perfect illustration of the living history of cooking by fire in the Basque Country and the interesting links it has with Basque passion. of discovery. The restaurant is named after Juan Sebastián Elcano, a native of Getaria who became the first sailor to circumnavigate the world. With their companions, the Basque sailors and fishermen of the 15th and 17th centuries cooked their catch at sea on wooden grills. They then took the practice home.