Finish your meat like a pro
Chef's burners are ideal for a professional and versatile finish of meat after sous-vide preparation. Forget that frying pan!Please note: supplied without gas filling. You can order gas refills here .
With a temperature of up to 1300ºC, you can sear your sous-vide prepared meat product in an instant and get a beautiful wafer-thin crispy brown layer ( maillard reaction ) without further cooking the meat. Moreover, you can reach everything perfectly and the crust is beautifully even. Fast, simple and professional! The burner fits comfortably and firmly in the hand and produces a large flame that reaches up to 15 cm and can cover a large area. Ideal for large pieces of meat and/or when you have to finish a lot of products. The red button for the gas control has a built-in igniter, anti-rotation protection and can be accurately adjusted.
This burner is easy to refill with lighter gas fillings.
Video - Hendi crème brûlée burner in action!
See below how we finish our sous-vide picanha with this Hendi burner.
VIDEO
Operating the Hendi crème brûlée burner
Press the anti-rotation lock
Turn the knob all the way (counterclockwise)
Press the button to ignite
Turn the knob back (clockwise) to the desired flame size/temperature
Do you have a question about the Hendi crème brûlée burner - refillable?
Certificaat (_2015-11-06_198209_P_GAS_521.pdf, 38 Kb) [Download ]
