THE CROSSRAY+ BARBECUE CHANGES THE WAY WE GRILL
We blend clever design and state-of-the-art technology to create the ultimate ingredients for great outdoor living. Our Australian development team has designed this amazing looking barbecue for the best multiple cooking experience and it’s constructed to last.
CROSSRAY+ barbecue in 1 minute
THE INTENSITY & QUALITY OF CHARCOAL, WITH THE CONVENIENCE & CONTROL OF GAS
CROSSRAY+ barbecue is the only BBQ that can provide
controllable, even heat from 110°C to nearly 400°C, while using 50% less gas than a conventional BBQ.
The CROSSRAY+ barbecue is equiped with our patented CROSSRAY + barbecue system which uses infrared burners mounted at the sides of the barbecue, angled up at the cooking surface. Because the burners are infrared, they have superior performance to traditional open flame burners.
Infrared heat penetrates your food, cooking it from the inside out, whereas an open flame just heats the air around it – ultimately drying out your food.
De CROSSRAY+ barbecue infrared burners are also more efficient and cook faster than traditional burners. So your food is ready sooner and you use less gas.As the burners are not directly beneath the cooking surface, fat and juices drain away, reducing smoke and virtually eliminating the flare ups that char your food, leaving the inside uncooked.
2 BURNER CROSSRAY+
2 BURNER BUILT-IN UNIT
635mm W x 505mm D x 560mm H (800mm H with lid open)
Materials: 304 Stainless Steel front & lid.
Die cast aluminium side panels. 2 x surface combustion infrared
burners, capacity of 3.1 kW each.
2 BURNER TROLLEY UNIT
1405mm W x 505mm D x 1255mm H (1495mm H with lid open)
Materials: 304 Stainless Steel front & rear body panels & lid.
Die cast aluminium side and end panels.
2 x surface combustion infrared burners, capacity of 3.1 kW each.
HOW DOES IT WORK?
With laterally mounted infrared burners, the CROSSRAY+ barbecue burner system creates an even bed of predictable heat that combines the intensity of charcoal, with the convenience and control of gas. You don’t need to be an expert to produce professional quality food…