Professional WeGrill grills for restaurants fully respect the original concept of grilling, which is to enhance and highlight the taste, aroma, while also ensuring simplicity, efficiency, and productivity, without smoke and without charcoal.

The electric or gas WeGrill system reaches 850°C in 3 minutes and the thermal radiation operates in the same part of the infrared light as traditional glowing coals. This achieves the perfect Maillard reaction and the effect we call CRISPY, a beautiful outer crust while keeping the meat juicy inside. That taste, that aroma, that typical and unmistakable flavor of grilled meat.

Why does WeGrill have no comparison?

Chef Bruno Badolato explains. THESE ARE THE ADVANTAGES OF WEGRILL

“Differentiate yourself from the competition and offer refined flavors typical of a Steak House restaurant with simplicity, with know-how, and without structural interventions.”

You can grill meat, burgers, fish, seafood, and vegetables; caramelize and melt cheeses; the most diverse operations will find a valid working tool in WeGrill.

THESE ARE THE ADVANTAGES OF WEGRILL:

80% less smoke compared to a classic charcoal grill. Our infrared burners emit from above. Fats that drip from the meat during grilling do not come into contact with the heat source, eliminating smoke and unpleasant flames, avoiding potential toxicity of carbonization.

No more downtime. Classic cooking systems need a long time to heat up, they need to be managed and kept warm. The WeGrill system takes only three minutes to heat up.

The real taste of glowing coals. Thanks to the infrared spectrum, the Maillard reaction is activated, creating a crispy effect: that nice crust on the outside and the juicy taste typical of grilled meat.

Measurable savings. Reduce energy consumption, the system is turned on only when needed. You won't have to buy and manage tons of coal and thanks to its extreme flexibility, it can be easily used by any professional. Extremely low operating costs.