Solaire Infrared Grilling Systems
Solaire Infrared Grilling Systems
Serious Heat for Serious Grilling
The chefs in your favorite restaurants always turn out high quality food
on a consistent basis. Their secret is high temperature infrared cooking.
Using infrared technology ensures your dishes will have twice the flavor
in half the time. With a Solaire grill, you can produce food that rivals
anything you’ve tasted, and will turn your outdoor living area
into another favorite restaurant.
Solaire Infrared Grilling Systems
Solaire Grills are available in 30”, 36”, 42” and 56” models
All Solaire grills share an impressive list of standard features and are built to exceed commercial
• Stainless steel main burners with either ceramic infrared,
double-lanced ported U-burners, or both. Easily removable for
cleaning or conversion (no tools required)
• Pushbutton rapid-start electronic ignition
• All stainless steel construction with heli-arc welded seams and
no mechanical fasteners
• Hand-polished mirror finish accents
• Limited lifetime warranty on stainless steel construction, main
burners and V-grilling grids
• Built-in units feature top-supported, self-trimming design.
• Double skin hood with stay-cool, full-width stainless steel tubular
knurled handle
• Stainless steel V-grilling grids enhance flavor and reduce
• Removable stainless steel warming rack and drip tray.
• High quality vinyl cover included
• Models with rear infrared rotisserie include heavy-duty
motor, spit rod, and forks
• Shipped ready for propane, includes conversion kit for
use with natural gas
We all like to eat good, tasty food. Everyone who grills outdoors
wants to achieve or exceed “restaurant quality” results, and to
do so consistently. For this discussion we want to focus on
direct heat cooking (most frequently done) as opposed to
indirect (like smoking). With direct heat cooking, the food is
usually placed over the heat rather than to the side. With so
many grills to choose from, and new ones entering the market
all the time, many people are confused, due to sales hype and
conflicting information make it difficult to make an informed
decision. When people say they like charcoal better than gas,
they are usually referring to the taste of the final product. They
feel they have more control over the fire, more consistent heat
and a hotter fire. In some respects, this is true. When the coals
turn white hot, that’s the time put the food on so it can be
searedproperly. You finish the cooking process by moving the
food to a less hot area, which yields juicy, succulent food
regardless of whether it is meat, fish or vegetables. Gas grill
manufacturers have tried to simulate that cooking process,
while giving the chef the convenience of gas (easy to light,
continuous heat settings, less mess). Everyone is familiar with
the actual gas grill results which keep people searching for a
better grill or keep the ”traditionalists” using charcoal:
• There are hot and cold spots because the burners clog
and rot so you have to keep moving the food around.
• If it is cooler out, it takes longer to cook, so results vary.
• You have to keep the grill cover closed so you can’t
watch the food.
• The fire is not really hot enough to sear the food so the
entire cooking process actually dries out the food.
Grilling is a simple matter of the relationship between the type
of food, heat and time. By following guide-lines and modifying
them through your experience to match your specific tastes
and degree of doneness, it will
allow you to consistently achieve
great grilling results. Unlike infrared
grills, the problem with conventional grills is their inability to be
consistent.With a conventional gas
(natural or propane) BBQ grill, your
food is actually cooked using an
indirect source of heat because
you are really heating the air
between the heat source and the
food. It is referred to as convection
heating because it is similar to cooking in an oven. Conventional
grills have burners usually made from a metal (steel, stainless,
cast iron, brass) tube with 35 or 40 jets, and will reach a
temperature of approximately 450°-600°. It doesn’t get hot
enough to sear, and you have to cook with the lid down to hope
to maintain a consistent temperature. If there is a metal piece
between the burner and the grate or ceramic “briquettes”,
sometimes called a “flavor enhancer” or “flare-up” retarder, the
heat at the grate will not reach 600°. Attaining temperatures
above 600° is very important for searing. Meats need to be
seared at temperatures of at least 650° and 700° to lock in the
flavor and juices.
1 GRAND STREET, WALLINGFORD, CT 06492 • WWW.DANVER.COM • FAX: 203 265-6190 • TOLL FREE: 888 441-0537
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