PARRILLA GMB 100 User manual
1. Dimensions
2. Parts of the PARRILLA
1. Reverse elevating system
2. Elevating wheel
3. Refractory bricks (39)
4. Round bar / V-shape grill
5. Grill support
6. Grease collector
•
Round bar / V-shape grill
• Mibrasa tongs
• Ember poker
• Grill brush
• Ash shovel
3. Installation
Accessories included
WARNING
Fragile area. Do not
handle or manipulate
any component at the
rear area of the grill.
The Mibrasa Parilla is subject to technical and design changes.
Rev. 3/18
To remove the Parrilla off the pallet and install in place follow these steps:
1. Remove the round bar/V-shaped grill [A] from its support and place aside.
2. Lift the top section (B) off from the base at the points (B) indicated. Do not handle from the
rear end near the pulley mechanism. Gently set aside.
3. Lift the base of the Parrilla [C] and position onto the worktop. The recommended height of
the worktop and the recommended working space for the chef should be 700 mm.
4. Position pins B.i over the corresponding pin holes on the burning pit. Once aligned, carefully
lower the top section into position. It is essential this point is handled with care.
5. Place the grill [A] back onto the support.
1127
935
1113
1009
793
874
Mibrasa Charcoal Ovens S.L | www.mibrasa.com | +34 972 601 942 | mibrasa
@
mibrasa.com
Ventilation recommendation
Flow rate (m
3
/h)
Hood dimensions (WxD mm)
Minimum height from floor (mm)
4500
1800 x 1200
2000
