DIELLE COMBIT 3-Burner Hybrid Wood Gas Pellet Oven

Description

DIELLE COMBIT 3-Burner Hybrid Wood Gas Pellet Oven

 

COMBIT by Dielle is a combi oven that, thanks to a patented system of valves, makes it possible to divert the flows of smoke and heat generated and allow you to choose between: Direct cooking: fire and smoke in contact with food; Indirect cooking: fire and smoke completely isolated from the cooking chamber and therefore not in contact with food (excellent for slow cooking: meats, desserts, etc.); Smoker: Fire away from the food but smoke in contact with it. This particular 3-in-1 system makes the COMBIT by Dielle combi oven absolutely unique, since the market currently offers models exclusively with a single type of cooking or with the sole function of a smoker. Powered by wood, pellets or gas, this oven, intended for outdoor use, thanks to its small size can also be easily positioned on a large terrace. Cooking chamber made of stainless steel and external structure in high-temperature painted steel, for maximum resistance to bad weather. Equipped with an opening door for constant flame inspection, thanks to an air partializer, it is possible to adjust the amount of oxygen to be introduced into the combustion chamber and modulate the power and air supply to the fuel. On request, it is possible to combine a motorized rotisserie or equip the oven with a support on wheels.

 

1.DIRECT COOKING AND DOUBLE BURNER

 

In Direct Cooking mode it is possible, at any time, to choose between wood/pellet or gas cooking by easily replacing the burner. In Direct Cooking mode, the flame is ignited in the same cooking chamber and the food cooks in direct contact with the refractory base. For greater ease of use, it is possible at any time to choose between wood/pellet or gas cooking by simply replacing the burner. As in a professional oven, the direct heat and radiation, caused by the flame in contact with the dishes, makes this method the ideal choice for cooking pizza.

 

WOOD\PELLET MODE FEATURES IN DIRECT COOKING:

Smoke Diversion Valves for Open Cooking Mode Selection Smoke Diverting Valves for Closed Cooking Mode Selection

 

GAS MODE FEATURES IN DIRECT COOKING: Smoke deflection valves for selecting the open cooking mode Smoke deflection valves for selecting the closed cooking mode

 

 

2.INDIRECT COOKING

In this mode the fire is lit in a completely separate chamber and not in contact with food. The dishes will therefore not be touched by the smoke and consequently these will not leave alterations of flavors at cooking or signs of smoking. The Indirect Cooking mode is the ideal choice for cooking certain types of meats, quiches, potatoes, desserts, etc

 

INDIRECT COOKING FEATURES:

Smoke deflection valves for selecting the closed cooking mode

 

 

3.SMOKER MODE

In Smoker mode, the fire lit in the lower part, thanks to the opening of special diverter valves, allows the smoke to circulate and stagnate in the cooking chamber before being expelled through the flue. This particular configuration allows food to be cooked with only the heat of smoke, without the need for heat by radiation or flame in contact with the food. Through the smoke valve (adjustable) it is also possible to partialize the smoke outlet and thus decide how long the smoke remains in the cooking chamber. It is ideal for all types of slow cooking, at low temperatures and where a smoky flavor is required that can also vary according to the type of wood used.

 

SMOKER MODE FEATURES:

Smoke deflection valves for selecting the open cooking mode

 

 

FEATURES:

– Smoke diversion valves for selecting the cooking mode – Wood burner, pellets or gas – Transport and support handle – Combustion chamber for indirect cooking – Painted steel support with shockproof rubber wheels – Temperature control thermometer – Refractory combustion chamber base – Paint resistant to high temperatures and bad weather – Smoke flow regulation valve

 

Fuel type: Pellets / Wood / Gas External dimensions: 130 x 74 x 70 cm Combustion chamber: 65 x 45 cm Chimney: Ø 120 mm

 

OPTIONAL (NOT INCLUDED):

-DIELLE ROTISSERIE

Spit cooking is one of the most traditional methods for preparing meat, perfect for cooking the largest cuts or the whole animal. The rotisserie gently rotates the food, distributing the heat evenly and steadily and producing optimal results with ease. The Dielle Rotisserie allows use both in direct or indirect mode, and with the smoker function. 1. Direct cooking: the technique is very simple; The meat is skewered on a skewer, which is then placed near the open flames (not in contact with them) where they can cook slowly. 2. Indirect cooking: the lack of direct contact with the heat source avoids surface burns and allows perfect internal cooking. 3. Smoker: this particular configuration allows you to cook food with only the heat of the smoke, restoring a unique flavor to the dishes.

 

SUPPLIED ACCESSORIES:

– Aluminium pizza peel Ø 26 cm (10.2 in), wooden handle – Fireproof non-slip glove

 

OPTIONAL ACCESSORIES (NOT INCLUDED):

-Painted steel support with wheels, handle and support shelf -Polyester protective cover for mod. Patio / Combi -Polyester protective cover for mod. with stand

 

FOLLOW US ON INSTAGRAM!