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BBQ EQUIPMENT
FOR HORECA

We make machines for the perfect barbecue from meat, vegetables and seafood, according to the drawings of the Smoke BBQ chef Aleksey Kanevsky
First of all, fire is needed for a barbeque, and what exactly to cook on is a matter of taste, desire and possibilities. In ancient times, from the inventory a person had only stones and rods, now industrial technologists construct furnaces with the machinery of spaceships.


At Dreamteam, we love crafting machines inspired by traditional techniques from different countries. These machines have a soul and character: a living fire burns in them, and they allow you to immediately feed a large company. If you want the same for yourself, please contact us for professional advice.
We produce various BBQ equipment
We prepare documents for registration with the traffic police, Rospotrebnadzor and other services
We train chefs to work with the equipment
We prepare the menu of the restaurant's kitchen and bar, calculate the technological cards and help with suppliers
Dreamteam has created several smokers for itself, including a mobile one - the largest device in Europe. This is a single-chamber smokehouse-pipe, which is made of hot rolled black steel, weighs almost a ton. The appliance is designed to control the three most important factors in the preparation of an ideal brisket - temperature, humidity and smoke concentration.


Each smoker chamber has a firewood stove. The temperature in the firebox is 400-600 ° C, in the chamber near the firebox - 130-150 ° C, and at the end of the chamber - 70 ° C. Inside the chamber there are two tiers and a place for containers with water, which in the process of evaporation provides the necessary humidity in the chamber. All this in a complex under the supervision of a pit master chef allows you to properly rotate the meat within 14-16 hours of cooking, so that the result is perfect meat, juicy and aromatic.
SMOKERS OF KANEVSKY


STATIONARY
The price of the devices depends on the technical assignment. We develop stationary smokers based on the capabilities of the room, the tasks of the chef and the kitchen team, such devices cost from 1,200,000 rubles.
ON WHEELS
These machines are designed to serve catering anywhere in the world, that's why they need other technical indicators, wheelbase and documents for transportation - such smokers cost from 1,600,000 rubles.
WE ALSO PRODUCE
SCHWENKER
Round Bavarian grill with the ability to adjust the height of the grid position, which allows to control the cooking temperature of the product. This grate can swing a little on the brazier: the verb "schwenken" means in German "to wave, to turn". Traditionally, sausages are prepared at schwenker in Germany. Schwenker is made of steel, the grill itself is made of cast iron.
SPIT
The spit is the oldest apparatus that in the Middle Ages stood in European market squares and at village festivals, when one carcass could feed a whole wedding. Roasting an entire animal is a complicated process. It requires the cooks to pay attention to every part of it, for this you need to carefully pour the sauce over the meat and turn the skewer competently only when needed. The torque is organized entirely in manual mode, the speed is not adjustable. Cooking on a skewer takes a very long time, so on the free surface of the skewer you may have time to arrange a barbecue for barbecue - while we are waiting for the finished carcass.
ASADO
Asado is a South American grill that can be seen on Argentine holidays: it looks like a huge burning space, above which poultry, fish and meat are smoked at different heights. It is easy to arrange - concrete blocks, an iron truss and chains, in the middle - coal. The height of the chains is set depending on the size of the carcass, at the level of 1.2-1.5 m from the fire. Asado is the most complicated device, the cooking time on it cannot be predicted - this is an absolutely creative process that brings excellent results.
SMOKING BARRELS
Technology from Burma, which was brought to Russia by the father of Alexei Kanevsky - Dmitry. Ducks first dry, and then they are smoked on hangers in a barrel over the fire for an hour and a half, and in result it turns out as a miracle bird. For production, we take ordinary iron barrels, make suspensions to size and drill ventilation holes at a height of 5-10 cm from the ground. You can also cook barbecue here: just lower the skewers down for 2-3 minutes. Dreamteam treated the English to such a barbecue at the Meatopia BBQ festival in 2018, where the Smoke BBQ team was the only participant from Russia.
MORE THAN 40 RESTAURANTS SMOKE ON OUR EQUIPMENT.

WRITE TO US AND WE WILL CARRY OUT A CONSULTATION FOR YOU ON PRODUCTION OF EQUIPMENT AND TRAINING YOUR TEAM