Instructions
FAQs
Installation FAQ
Yes, they run on liquid gas (butane/propane) in cylinders and also on natural gas (methane) in countries for which certification has been carried out (check the instruction booklet). At the time of purchase, it is always important to specify the type of gas to be used, as the products must be adequately prepared to work well with the type of gas adopted.
For butane/propane, PLA.NET supplies a gas connection kit with a pressure regulator, rubber pipe and any country-specific adapters. For natural gas, you will need to contact a gas engineer.
You can purchase the GAS CHANGE SET. In this case we recommend having a gas engineer do the job and test the product after replacing the “gas nozzles and connection”. It is very important to check the minimum flame and the flame quality on maximum.
No, because the barbecue is designed with burners (with a flame) under the lava stone, so no ash and/or charcoal/wood residue must drop on them.
There is no need for very large cylinders, which are also bulky and heavy. A 5 kg cylinder is more than sufficient since the PLA.NET barbecue uses direct heat so uses less gas.
The ring has its own connection, independent of the barbecue. Connection to a single cylinder can be made using a “T” fitting (supplied by us) that connects to the two outlets (barbecue and ring) on one side and to the cylinder on the other.
Check the manual to see if it is certified for the country where you intend to use it. If it is, purchase the fixed calibration pressure reducer and gas connection tube in accordance with the prescribed regulations and operating pressure, in that country, as stated on the rating plate.
Products FAQ
PLA.NET products are made from stainless steel, including the cooktop. There are many different types of stainless steel though. PLA.NET uses 304 and 430 stainless steel. Both, although to different degrees, provide excellent resistance to oxidation, are anti-bacterial and easy to clean. There is no difference when it comes to cooking.
PLA.NET products are MADE IN ITALY. They are built at the company in San Vendemiano (TV), in an area specialised in stainless steel working (locally known as inox valley). We have been making stainless steel catering products for over thirty years.
PLA.NET barbecues are built in stainless steel, so will not be damaged if exposed to rain. For greater protection, especially if using the products near the sea or a swimming pool, we recommend purchasing our COVER. If it is not used for a prolonged period of time, it can be stored in a sheltered location out of the weather.
PLA.NET’s barbecue range is modular and can be customised as you like, i.e. the barbecues start as a basic product with feet, for a countertop, in various sizes, to which both the trolley (open and closed) and other accessories such as rings or a fryer can be added later.
Operation FAQ
Burners, enclosed in the combustion cavity, directly heat the cooktop (plate) above them. A little like the gas ring under a saucepan.
The burners in the lava stone gas barbecue heat the lava stone (spread over a grill), which then heats the ridged surface above where the food is cooked. Fat is channelled away into the drip tray without dropping onto the lava stone and causing smoke or flames that could burn the food.
PLA.NET’s modular system enables you to swap out plates, accessories and trolleys. Specifically, the stainless steel plate can be removed and replaced with a lava stone kit made up of the “Lava Stone Basket” and the “Ridged Structure”. The opposite is also possible, i.e. replacing the lava stone kit with a stainless steel plate.
They both work in the same way. The ridged plate has no specific purpose other than adding sear lines to the food, just like a traditional grill.
Cooking FAQ
Any food, from meat to fish, vegetables, cheese, fruit, even pancakes. The plate is a flat surface for cooking food using direct heat. Reading the guides and with experience, you will learn the best way to cook different kinds of food.
The stainless steel lid is not designed to keep heat around the food. Cooking occurs through contact with the cooktop and not through the hot air trapped under the lid as with a conventional grill barbecue. Opening the lid on a conventional barbecue leads to a considerable loss of heat, which will have to be built back up again when the lid is closed.
Make sure the individual lava stones are distributed evenly in the basket. Temperature distribution is more even with a cooktop as it is one piece. The lava stone works similarly to charcoal barbecues. White meat (pork and chicken), fish and vegetables require low heat and long cooking time with frequent turning. We recommend using the edges so you can understand which areas are hotter and cooler. Beef requires a hot grill: leave the meat to “seal” on the outside so that it is soft and juicy on the inside.
Here’s a handy tip to know when your PLA.NET Barbecue has reached temperature (220/240°C): throw a few drops of water onto the surface, if they evaporate slowly the surface has not yet reached temperature; if they skitter across the surface and evaporate quickly, it is ready to be used.
Although some models have independent burners (which can be switched on individually), we recommend keeping all burners on, at least on minimum, even if you are only cooking on a portion of the cooktop. This prevents the temperature “powered” by the flame from dispersing into the “unpowered” area.
The first few times you use the product, switch it on and leave the flame on minimum for a few minutes to allow the cooktop to “stabilise”, then turn up to maximum. With an average ambient temperature (15-25°) the cooktop is ready to use after about 5-7 minutes. In very cold temperatures, it takes about 8-10 minutes. IMPORTANT: once the cooktop has reached temperature, start cooking your food immediately; if not, the cooktop will overheat, burning your food and running the risk of blackening the surface (just like an empty saucepan left over a flame) and/or deforming the material due to overheating. For healthier cooking, there is no need to apply oil or grease to the cooktop. The food will initially stick to the surface, but once the outside is sealed it will easily detach. After sealing the food, we recommend turning down to minimum to save gas. Only raise the flame if necessary. We recommend adding salt and/or oil only towards the end of cooking. Check you have switched off the flame after cooking by looking through the specially designed hole.
Maintenance and Cleaning FAQ
The exterior of the barbecue and the trolley should be cleaned with non-abrasive stainless steel cleaner. We recommend using our “CLEAN INOX” cleaner, which leaves no marks and does not need rinsing. The cooktop (plate) should only be cleaned once it is cool, using tepid or warm water, washing up detergent and cloths or sponges that are more or less abrasive depending on the level of dirt (light, stubborn or a few days old). We recommend using our scraper and an abrasive cloth to remove stubborn dirt. The material is not delicate and can be scraped vigorously. Allow to soak for a few minutes before cleaning. A more practical solution is “CLEAN PLANET”, an excellent degreaser and decarboniser that is sprayed onto the cooktop and left for 7-10 minutes, which effectively removes encrusted or charred food. Rinse well with water. Do not use cold water, or even worse, ice on a hot plate (due to the risk of thermal shock/plate deformation).
Allow the lava stone grill to cool down before cleaning with a degreasing spray. Since the surface is not flat, the spray tends to fall through, so it has to be sprayed a few more times. Alternatively, a stainless steel brush or abrasive “scotch-brite” pad can be used while the grill is still warm. The grill can also be removed and soaked in warm water and detergent before cleaning.
Over time and due to the effect of heat/cooking, the plate turns brown but not black. If it blackens it has been overheated (above 300°). The problem can be removed with a professional abrasive cloth used even when dry by rubbing energetically in the direction of the surface finish (not in a circular manner).
The barbecue can overheat if it is always left on maximum or is left hot but empty for too long before cooking. If cold/frozen food or cold water/ice is then placed on its surface, a thermal shock can occur and the plate deforms.
The burners in the lava stone barbecue are more prone to wear as they are more exposed to humidity/water. When the lava stone gets wet, the dust and dirt it generates attacks the galvanised metal. It could also be caused by drops of oil/grease catching fire. In addition to keeping the burners clean and dry, it is also important to remove any lava stone dust by blowing it off. If the burners need changing, we recommend installing the new ones with the widest part facing up (the holes where the flame comes out must face down). This prevents dust and/or dirt blocking the holes where the flames come out.
Stainless steel can be affected by rust spots in areas highly exposed to salt (sea) or the use of certain chemicals, or some cleaning products (swimming pools). They can be removed using specific products or normal non-abrasive pads such as “scotch-brite”.
Models with ELECTRONIC battery ignition, with or without thermocouple
If you do NOT hear the ignition “clicking” noise, the reasons may be:
a) Flat battery = put in a new one and check again;
b) Control unit or cable problems = check for loose cables and whether they are intact;
c) Oxidation of the cable terminals connecting the control unit to the glow plug (white pin) = remove them, clean with an abrasive cloth and reposition;
If you do hear the ignition noise, the reasons may be:
d) Gas supply off or insufficient = check the gas supply is open and the cylinder is sufficiently charged;
e) Nozzle dirty = have an engineer check whether the gas is coming out of the burner normally. Tiny insects may get into the gas tap (nozzle) and obstruct the gas flow;
f) Glow plug malfunction (white pin on the burner side) = check the glow plug is intact and that it is no more than 2-4 mm from the burner.
This is only valid for barbecues. The position cannot be moved for gas rings.
For models with PIEZOELECTRIC ignition, with a button to be pressed firmly, see points d, e, f, or it may be due to an igniter malfunction.
Given that the knob must be held down for about 10 seconds after the flame is lit, if the flame goes out:
a) Check that the thermocouple (metal pin) is not too far from the flame. The pin must be 3-4 mm from the burner
b) Clean the cable terminals, which may be oxidised due to humidity
c) For built-in barbecues, check there is plenty of ventilation under the installation. With enclosed barbecue support structures, leave a ventilation window approximately 10 cm high and as wide as the barbecue.
Obviously the area below the barbecue must be sufficiently clear to allow air to circulate. The flame inside the combustion cavity consumes a good deal of oxygen by continuously absorbing it from below. Air circulation must not therefore be hindered.
Purchase FAQ
Our company does not make direct sales. Please contact us by email or phone to find out your nearest point of sale.
Yes, our company produces barbecues all year round. They are not imported products.