FERNO STAND ALONE GRILL SPECIFICATIONS
- Heavy gauge stainless steel and aluminum construction.
- All 304 stainless steel fasteners.
- 50 pounds of cast iron cooking grates.
- 66” wide x 46” tall (lid closed) x 28” deep.
- 260 pounds (without propane tank).
- Chain driven burner jack system with 7” of vertical travel.
- 3 x 18 gauge 304 stainless steel burners: 12,000BTU/ea.
- Individual burner ignition system powered by 9v battery.
- Aluminum handle assembly with integrated LED lights.
- 90 lumens of LED lighting powered by 3 x C Cell batteries.
- Automatic LED shut off when lid is closed.
- 16 and 18 gauge 304 stainless steel hood and firebox.
- Hood insulation - ½” thick ceramic wool.
- 150°-750°F commercial temperature gauge.
- Die cast aluminum side surface frames.
- Removeable Mapletex (resin/paper composite) side surfaces.
- TIG welded and powder coated 201 stainless steel frame.
- 4” Industrial Casters, 304 stainless steel construction.
- 18” wide x 26” long x 1” deep grease tray.
- Acrylic grill cover.
Notes on Stainless Steel
There are many different stainless steel alloys. Other than the frame, Ferno uses 304 stainless alloy for the firebox, all internals as well as burners and all fasteners. 304 is highly corrosion resistant and the most common stainless alloy used in the premium appliance industry. The frame is made using 201 stainless alloy which is slightly less corrosion resistant than 304 but since it is powder coated it has an extremely durable outer layer of protection.
Notes on BTU Output
Nearly everyone in the grill industry measures the power of their grill using British Thermal Units (BTUs). In reality, a BTU represents the amount of fuel a grill uses, NOT how hot the grill gets. A grill's ability to produce heat is a function of its design, cooking grate proximity to the heat source, and BTUs. BTUs can be deceptive; although they give an idea of the grill’s raw output, they are a much less significant metric if the rest of the grill isn’t well designed or well built. Extremely high BTU output can also be a significant liability, requiring complex diffusion to prevent constant flare-ups and making slow cooking nearly impossible.