Commercial barbecue specialist, Cinders Barbecues, is celebrating the 35th birthday of its Classic barbecue and putting out a call for photos and stories from any Classic owners who are still operating a Cinders barbecue bought more than two decades ago.
The Cinders Classic Barbecue comes in variants including the six-foot-long TG160, or the single grill SG80 and is designed to be durable.
The heavy-duty appliance is said to be easy to store, as it can be folded up and put away when not needed. Additionally, its internal self-cleaning functionality is claimed to have kept many Cinders Classics free from damage caused by chemicals in cleaning agents.
The Classic was born when Cinders’ owner, Bill Cooke, saw a gap in the market, when organising events through the sports and social club at his employers at the time, British Gas. Cooke came up with the design and obtained a patent for it. Since then, Cinders Classics have sold worldwide and are used by businesses such as Centre Parcs and Hilton Hotels.
The LPG-fuelled barbecue is designed to reach temperature swiftly and cook food fast on a stainless steel grilling surface. The heat generated from the grill is boosted when covered with food and boosted again when fat is rendered out into the heat exchanger below.
This barbecue can cook wafer-thin steak in a minute (30 seconds each side) and will take five minutes to cook a one-inch-thick steak, particularly if just taken from the fridge.
The 35th birthday of the model is also being celebrated with Cinders upgrading its ISO certification from ISO 9001: 2008 to ISO 9001: 2015, reflecting the business’ stated commitment to quality.
Cinders’ marketing director, Karen Swift, said: “We are looking forward to receiving pictures and stories about those of our workhorse barbecues still in operation after 20 years of service. We may even find some of the original ones sold 35 years ago.
“That says it all when it comes to our barbecues’ design and performance – something that makes the whole of our team very proud. We believe nothing else comes close to our commercial barbecues and, with our ongoing commitment to excellence, that is how we feel things will stay.”