Summer, vacation and MANGAL

Summer is in full swing. Each of us is in a hurry to combine business with pleasure: relax in nature and taste shish-kebabs. For cooking tasty and appetizing meat on fire, you need to get a good brazier. We decided to help you with choosing this device and prepared this article for you. Read, learn and "shake your head"!

The brazier is a metal rectangular box on legs. Yes, you are absolutly right! All ingenious is simple. However, people like to fantasize, and also, to improve the world around them. This fate touched the brazier. Its form has changed, changed and will change. Only the content remains the same.
First, there are mangas:

• stationary;
• mobile;
• Portable.
Stationary "brazier" is characterized by a massive construction, which is placed on a reliable foundation. It is made of brick, stone or metal. Such a product is durable and reliable. But, there is one minus - "permanent place of residence".
The mobile brazier is a spectacular and original device made of sheet metal. It is built into a special cart that you can move and install wherever your heart desires.
Portable brazier - convenient and compact. It is easy to assemble and disassemble. The disadvantage is the service life.
Tip: When choosing a steel portable brazier, pay attention to the thickness of the metal. Too thin sheets - deformed, but too thick - reduce the mobility of the structure.
Secondly, mangals differ in the material of manufacture. They are divided into: steel, cast iron, stone or brick. The most common products are steel and cast iron.
Steel "braziers" are cheaper than their cast-iron "brethren". They are not heavy and easy to clean. Such devices will last for several seasons. Long service life is not their dignity.
Advice: The thickness of steel in the grill should not be less than 2 mm. Otherwise, you will throw money away.
Cast iron braziers are quite functional and of high quality. They perfectly keep the temperature and distribute it evenly over the entire surface. These products can serve you more than 20 years. However, they have two fat deficiencies: a high price and a "decent" weight. Therefore, having bought a cast-iron brazier, you will face the problem of its transportation.

The height, width and length of the brazier do not play a special role in the quality of meat frying.
You are going to cook a lot of shish kebabs - get a long "brazier". Also, note that the width of the brazier should not exceed 30-33 cm, because the length of the skewers remains unchanged. The optimum height of the product is 60-70 cm.
A very important parameter is the depth of the brazier!
Tip: To make the meat evenly fried and not burned, choose a "brazier" depth of 12-15 centimeters.

1. When choosing a portable brazier, use the principle - the smaller the collection points, the more reliable the design.
2. For an institution of public catering, which specializes in cooking meat, fish and vegetables on fire, the best option will be a stationary (full-size) BBQ.
3. Selecting a stationary "brazier", look, that she had an extra place, where you can put the skewers. For example, protruding on the sides of the "ears".
4. Before buying a brazier, which has a folding structure, try to assemble it and disassemble it. This manipulation will help determine the "marriage" of the product (if any).
Specialists of our company will help you choose the best model of the "brazier". It is possible to manufacture mangal according to individual order. We will consider all your requirements and wishes.