Supplied Accessories
Aluminium pizza shovel Ø 26 cm, wooden handle
Non-slip fireproof glove
Accessories on Request
Painted steel stand with castors, handle and shelf
SMOKED MODE
In the smoker mode the fire lit at the bottom, thanks to the opening of special deflector valves, allows the smoke to circulate and stagnate in the cooking chamber before being expelled through the smoke duct. This particular configuration allows food to be cooked with just the heat of the smoke, without the need for heat from radiation or flame in contact with the food. Using the (adjustable) smoke valve it is also possible to partialise 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 flavour is required, which can also vary depending on the type of wood used.
- FLUE GAS DIVERSION VALVES FOR SELECTING THE OPEN FIRING MODE
ROTISSERIE
Spit roasting is one of the most traditional methods of meat preparation, perfect for cooking the largest cuts or the whole animal. The rotisserie spit gently rotates the food, distributing the heat evenly and consistently and producing optimal results with ease. The Dielle rotisserie spit can be used in direct or indirect mode, as well as with the smoker function.
- Direct cooking: the technique is very simple: you thread the meat onto a skewer, which is then placed close to the live flames (not in contact with them) where it will cook slowly.
- Indirect cooking: the lack of direct contact with the heat source prevents surface burns and allows perfect internal cooking.
- Smoker: this particular configuration allows food to be cooked with only the heat of smoke, giving a unique flavour to the food.
Combit
The Outdoor Oven By Dielle
COMBIT by Dielle is a combi-oven which, thanks to a patented valve system, makes it possible to divert the flow of smoke and heat generated and allows you to choose between:
- Direct Cooking: fire and smoke in contact with the food
- Indirect Cooking: fire and smoke completely isolated from the cooking chamber (excellent for slow cooking: meat, 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 with only one type of cooking or only the smoker function. Fuelled by wood, pellets or gas, this oven is intended for outdoor use and—thanks to its small size—can easily be placed even on a large terrace.
It has a large cooking chamber made of stainless steel and an external structure in high-temperature painted steel for maximum resistance to heat and weather. Equipped with a door that can be opened for constant inspection of the flame, and with an air partializer, you can regulate oxygen intake and modulate heat output.
Optional accessories include a motorised rotisserie spit and a wheeled support stand with a practical stainless steel side shelf.
Features
- Fuel Type: Pellets / Wood / Gas
- External Dimensions: 186 × 74 × 70 cm
- Cooking Chamber: 65 × 45 cm
- Chimney Flue: Ø 120 mm
Particulars
- Flue‑gas diversion valves for cooking‑mode selection
- Wood/pellet or gas burner
- Inspect-flame door with adjustable air partializer
- Trolley stand with shock‑proof rubber wheels
- Temperature control thermometer
- Refractory combustion chamber base
- High‑temperature, weather‑resistant paint
- Flue‑gas regulation valve
DOUBLE BURNER DIRECT FIRING
Direct Cooking
In Direct Cooking mode it is possible, at any time, to choose between wood/pellet or gas cooking by simply changing the burner.
In the direct cooking mode, the flame is lit in the cooking chamber itself and the food cooks in direct contact with the refractory base.
For greater practicality 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 and radiant heat caused by the flame in contact with the food makes this mode the ideal choice for cooking pizza.
- FLUE GAS DIVERSION VALVES FOR SELECTING THE OPEN FIRING MODE
- FLUE GAS DIVERSION VALVES FOR SELECTING THE CLOSED FIRING MODE
INDIRECT COOKING
In this mode, the fire is lit in a completely separate chamber and not in contact with the food. The food will therefore not be touched by the smoke and consequently the smoke will not leave any flavour alterations to the cooking or signs of smoking. Indirect cooking mode is the ideal choice for cooking certain types of meat, savoury pies, potatoes, cakes, etc.
- FLUE GAS DIVERSION VALVES FOR SELECTING THE CLOSED FIRING MODE