Infierno 96/154
®
Installation & Use
FUEL & COOKING
7
SOLID FUEL - WOOD VS CHARCOAL
Both wood and charcoal are instrumental in running a
successful cooking fire in the Infierno.
Dry charcoal burns slowly over a long period, and is a
reliable source of heat, but will not add much in the way
of flavor to what is cooked over it.
Well seasoned (10-15% moisture content) wood will
burn relatively quickly and produce a moderate amount
of flavorful smoke. You should consider the whole wood
you burn to be the “seasoning” heat. The moisture left in
the wood is what will carry the unique flavor of the wood
type being used to the food and ultimately the diner.
In a restaurant setting, balance the use of high quality
chunk charcoal with a supply of excellent whole wood to
achieve both steady heat and high flavor. Consumption
levels for both types of fuel can vary widely as the
Infierno allows open air flow. The operator can control
this by using more or less charcoal, building smaller fires,
or lighting only a single grilling station when less cooking
area is needed.
THE INFIERNO LIFT SYSTEM
The Infierno 96 has two crank wheel-controlled grilling
stations. The Infierno 154 has four. These cast aluminum
wheels raise and lower the grilling frames through a
wide vertical range over the fire to control cooking
temperature. To raise the left frame the wheel is turned
counterclockwise. The right frame is raised by turning the
wheel clockwise.
Each frame takes two removable grill surface sections.
In order for the cables that lift the frames to wrap
on their barrels correctly these surfaces and their
weight should be in place when the wheel is turned.
IMPORTANT: to release and lower either lift frame, the
catch lever must be released by pressing down on the
inner end. Take weight off it by holding the crank handle,
push down on the inside end of the lever, then lower the
frame gently. Release the lever at the height desired.
DO NOT FORCE THE WHEEL BACKWARD
WITHOUT RELEASING THE LEVER.