The LOA LPG is an outdoor barbecue table that combines a support surface and ambient heat in a clean-lined mineral composite block. Designed for terraces and gardens looking to extend the outdoor season, it offers adjustable flame, piezo ignition and a stainless steel burner optimised for outdoor use. Available in grey and black to blend in with different styles.
🔧 Materials and construction
The thermal heart uses a 1 mm thick 304 stainless steel burner, sized to withstand the elements. The body is made of GRC (glass reinforced concrete) composite, a robust and stable mineral material that withstands thermal cycling and daily use.
🧯 Outstanding functionalities
Integrates manual piezo ignition with spark train and power regulation to adjust the flame height from an ambient glow to a more intense heat input. Includes head and hose for direct connection to LPG cylinder.
⚡ Performance and efficiency
With an output of up to 16 kW, the LOA generates an enveloping heat and an even flame thanks to the burner geometry, allowing you to enjoy the outdoors for more months without resorting to bulky cookers.
🎨 Design and aesthetics
Its cubic volume, mineral texture and soft edges fit in modern and rustic environments. The grey brings luminosity and architectural reading; the black emphasises sobriety and better conceals the use. The surface serves as a support table while the fire becomes the visual focus.
🧩 Compatibilities and accessories
Lava stone and protective cover as standard; glass windbreak can be added as an option for windy days. There is a natural gas (NG) conversion kit when the installation requires it, maintaining manual control of the flame.
🍖 Benefits with barbecues and outdoor kitchens
Next to your grill or kamado, the LOA functions as a social heat island: diners gather around while you cook, and the surface serves to support trays, drinks or toppings (it is not a cooking device). The visible fire enhances the evening experience and reduces the need for separate heaters.
🛡️ Safety and ease of use
Start-up is straightforward: valve, piezo and adjustment. Manual control allows to adapt the flame and optimise consumption. In windy environments, the glass protector stabilises the flame. At the end, gas shut-off, cooling and cover: a quick ritual that protects the equipment and extends its service life.
🏨 Applications beyond
In addition to residential terraces, the LOA is suitable for hospitality, hotel patios, chill-out areas and showrooms where comfortable warmth and aesthetics are required, with the advantage of being able to convert to NG if the installation requires it.
Use and Maintenance
This plan guides you through the safe and efficient
installation, operation, and care of your LOA. Follow each step before, during, and after use. Remember: the LOA is an
ambient brazier table; it is not designed as a cooking surface.
Safe start-up
- Place the table outdoors on a firm surface away from combustible materials.
- Connect the hose and head to the LPG cylinder and check for leaks with soapy water.
- Turn on the gas, activate the piezo and adjust the flame to a stable height.
Responsible Operation
- Use only as a heat/ambient source and side table; do not cook on the burner.
- On windy days, set up the windbreak if you have one.
- Keep a constant watch and maintain a safe distance from textiles, children and pets.
Shutting down and protection
- Close the cylinder valve and wait for the flame to go out.
- Allow to cool completely and put on the cover to protect from dust and the elements.
Cleaning
- Carefully remove the lava stone for deep cleaning if necessary; replace it when dry.
- Clean the composite with a soft cloth and soapy water; avoid abrasives and pressure jets.
- If you notice an irregular flame, check and clean the burner holes with a soft brush.
Conversion to natural gas (NG)
- If you are going to use a conversion kit, request installation by a qualified technician in accordance with current local regulations.
Creamy chai with cardamom, star anise and pink pepper
This chai is an
aromatic and enveloping version that combines the balsamic sweetness of
star anise, the citrus notes of
cardamom, the floral spiciness of
pink pepper and the warmth of
ginger. It is silky, full-bodied, perfect for
winter after-dinner gatherings around your brazier table (using it as a
support, not for cooking).
🧾 Ingredients (classic base)
- Water: 600 ml
- Milk or plant-based drink (whole/oat/almond): 400 ml
- Black tea (Assam or Ceylon): 2 tablespoons (approx. 6–8 g)
- Green cardamom: 8 pods, lightly crushed
- Star anise: 2 pieces
- Cinnamon stick: 1 stick (8–10 cm)
- Pink pepper: ½ teaspoon (lightly crushed)
- Fresh ginger: 20–25 g, thickly sliced
- Vanilla: ½ pod, split open, or ½ teaspoon extract (optional)
- Sweetener: 2–3 tablespoons honey, panela or brown sugar (adjust to taste)
- Pinch of salt (enhances flavours)
🥣 Steps to follow
- Awaken the spices (2 min): Place the saucepan over medium heat with the lightly crushed spices (cardamom, anise, cinnamon, pink pepper, ginger). Dry roast them for 60–90 seconds until they release their aroma, without browning them excessively.
- Aromatic infusion (8–10 mins): Add the water, vanilla and pinch of salt. Bring to a gentle boil, cover and simmer over low heat for 8–10 mins.
- Tea + dairy (5–6 mins): Add the black tea and, after a minute, add the milk. Keep on a very low heat for 4–5 mins without boiling vigorously so that it does not curdle or become bitter.
- Sweeten and rest (3 mins): Turn off the heat, add the honey/panela, stir and leave to rest for 2–3 mins.
- Strain and serve: Strain through a fine sieve into a jug and pour into cups. Serve near the LOA, using it as a side table to keep the drink warm and maintain the atmosphere.
🌿 Variations and customisations
- Decaffeinated: Replace the black tea with rooibos (same amount) or use decaffeinated black tea; keep the same cooking times.
- Vegan and extra creamy: 100% barista oat drink or 50/50 oats + light coconut.
- Spicier: Add 2–3 black peppercorns and a pinch of nutmeg in step 1.
- Citrus note: Add orange peel (without the white part) in step 2 and remove when straining.
- Night-time touch (adults): 10–15 ml of aged rum or spiced liqueur per cup after straining.
💡 Expert tips
- Do not boil the tea vigorously: bitterness appears quickly; better to use low heat and patience.
- For extended service, prepare a concentrate: double the spices, use only 600 ml of water, do not add milk; strain and store in the refrigerator for 3–4 days. When serving, mix 1 part concentrate + 1 part hot milk.
- Adjust sweetness at the end; dairy products soften the spiciness, so taste before adding more sweetener.
🛡️ Safety when serving at the brazier table
- Use stable cups and keep a distance from the flame; the LOA is for support only.
- Avoid very thin metal coasters; they can become uncomfortably hot.
- Keep children/pets away from the edge and the hot jug.
