Pro Elite Gas Barbecue – Grandpro

1.249,95 € (VAT inc.)

✅ Built-in gas barbecue designed to be integrated into an outdoor kitchen and to run on butane or propane at 30 mbar.

✅ 4 stainless steel main burners, each rated at 3.5 kW, with a total output of 14 kW to control different cooking zones.

✅ 4.3 kW rear infrared burner that expands cooking possibilities and allows for configurations such as the rotisserie.

✅ Integrated cast-iron grates and griddle to combine different cooking techniques on a single surface.

✅ Insulated lid with built-in thermometer for better temperature control during roasts and cooking with the barbecue lid closed.

✅ Removable drip tray and a design tailored for a clean, practical and well-organised integration into outdoor kitchens.

SKU: K04000383A Categories: Barbecues, Built-in Barbecues, Gas Barbecues

The Pro Elite – Grandpro Gas Barbecue is designed for those who want to create a proper, neat and well-integrated outdoor kitchen, without compromising on a versatile cooking experience. Its built-in design allows you to make the barbecue area a genuine part of your outdoor space, creating a much tidier and more professional look than a freestanding unit.

This model runs on butane or propane gas at 30 mbar and combines a generous cooking surface, a built-in griddle and a rear infrared burner that expands its range of uses. It’s a very attractive option for users who want to prepare different foods at the same time and make the most of an outdoor kitchen for both everyday use and larger gatherings.

Integrated into your outdoor kitchen

Barbacoa de gas empotrable Grandpro Pro Elite integrada en un proyecto de cocina exterior

The Grandpro Pro Elite is designed to form part of a built-in outdoor kitchen, so that it is not perceived as an added element, but rather as the centrepiece of a well-integrated cooking area. This is particularly appealing for those designing a bespoke outdoor space and seeking a solution that combines aesthetics, tidiness and functionality.

Its design creates a much cleaner visual appearance and allows for better organisation of both the worktop and the other units surrounding the barbecue. In this way, outdoor cooking becomes more comfortable, more natural and more consistent with an outdoor kitchen conceived as a whole, rather than as a collection of separate pieces.

4.3 kW rear infrared burner

One of the features that gives this barbecue the most character is its rear infrared burner. This system provides an intense, direct heat source at the rear, which expands the range of available cooking techniques and allows you to go beyond traditional grilling on the rack.

In practice, this burner makes the Pro Elite a more complete choice for those seeking a built-in barbecue with greater culinary versatility. It is particularly useful when you want to achieve an even browning on cuts of meat or work with more specific cooking set-ups, offering added versatility without complicating the day-to-day use of the appliance.

Detalle del quemador trasero infrarrojo de la Grandpro Pro Elite

Grill and griddle on a single surface

Superficie de cocción con parrillas y plancha de hierro fundido en la Grandpro Pro Elite

The Pro Elite’s cooking surface combines cast-iron grills with a cast-iron griddle, a very practical solution for cooking with greater flexibility without having to add external accessories straight away. This allows you to cook foods that benefit from classic grill marks whilst, at the same time, making use of a smooth area for more delicate cuts or small ingredients.

This combination offers much greater versatility in everyday use. It allows you to switch from cooking meat, fish and vegetables to dishes that require a more continuous surface, facilitating a more comprehensive outdoor cooking experience that is better suited to different cooking styles. It is precisely this balance between grill and griddle that makes this Grandpro a perfect fit for outdoor cooking set-ups intended for frequent use.

Four independent cooking zones

The Grandpro Pro Elite is fitted with four main stainless-steel burners, allowing for better heat distribution and the ability to work with several cooking zones at the same time. This configuration is particularly useful when you want to organise your barbecue more precisely, separating areas for cooking, keeping warm or finishing off different foods without having to improvise.

Having four control knobs also helps you better adjust the heat output at every stage of the cooking process. This makes the barbecue more convenient for cooking for several people and offers a more controlled experience – something that is highly valued in an outdoor kitchen where fluidity, organisation and the ability to work with several ingredients at once are key.

Quemadores principales de la barbacoa Grandpro Pro Elite en funcionamiento

Temperature control from the lid

Vista frontal de la Grandpro Pro Elite con tapa cerrada y termómetro integrado

The insulated lid with a built-in thermometer helps you control the cooking process more effectively without having to constantly open the barbecue. This is particularly useful when cooking with the lid closed or when you want to maintain a more stable environment for roasts, large cuts of meat or dishes that require a more gradual build-up of heat.

As well as improving control whilst cooking, this design makes the overall user experience more convenient. Being able to monitor the temperature at a glance helps you cook with greater confidence and get the most out of a built-in barbecue designed not only for searing food, but also for more complete cooking processes within a well-equipped outdoor kitchen.

Removable grease tray

With a built-in barbecue, day-to-day maintenance becomes even more important, which is why it’s particularly welcome that the Pro Elite features a removable grease tray. This feature makes routine cleaning tasks easier and simplifies the removal of residue generated during cooking without hindering access to the interior of the barbecue.

Beyond convenience, this solution helps keep the barbecue in better working order over time. In an outdoor kitchen designed for frequent use, being able to carry out routine maintenance quickly and easily makes a real difference to the user experience and promotes a cleaner, more comfortable and better-organised way of using the barbecue.

A clearly defined installation space

One of the most important aspects of a built-in barbecue is having clear specifications for planning the installation work or the unit into which it is to be integrated. In this case, the Pro Elite provides a well-defined installation diagram, which makes it easier to prepare the project with greater confidence and minimise errors before assembly.

The manufacturer specifies an installation recess 775 to 785 mm wide, with a minimum depth of 537 mm and a minimum height of 228 mm. Having these measurements makes it much easier to plan an outdoor kitchen and helps you assess right from the start whether the available space is suitable for the product and allows the lid to open properly.

Plano de instalación de la Grandpro Pro Elite con medidas del hueco

First use

1. Check the installation. Before lighting the barbecue for the first time, check that it has been correctly installed, that the gas connections are secure and that the valve orifices are correctly inserted into the burner tubes.

2. Use only the correct gas. This version is intended for use with butane or propane gas at 30 mbar. Do not use charcoal or lighter fluid, and do not make unauthorised conversions to the gas system.

3. Check the burners. If the barbecue has been stored or left unused for an extended period, check that the burner tubes are not obstructed by dirt, insects or spider webs before lighting it.

4. Always open the lid before lighting. The barbecue must be lit with the lid open to prevent gas from accumulating inside.

During use

1. Open the gas supply slowly. With the control knobs in the off position and the lid open, gradually open the gas cylinder valve before beginning the lighting procedure.

2. Light the burners individually. Once the first burner is lit, continue with the remaining burners as required for cooking. This allows you to create different temperature zones across the Pro Elite cooking surface.

3. If a burner does not light within 5 seconds, stop. Turn the control knob and gas supply to the off position, wait at least 5 minutes for any accumulated gas to disperse, then repeat the procedure.

4. Do not use the rear burner together with the main burners. The manual expressly states that the rear rotisserie burner and the main burners must not be used simultaneously.

After cooking

1. Burn off cooking residue. After use, the manufacturer recommends carrying out a high-temperature burn-off of the burners to help remove food and grease residue that could eventually block the ports.

2. Allow the barbecue to cool. Do not handle the cooking grids, heat diffusers, grease tray or other internal parts while they are still hot.

3. Check for grease build-up. Once the barbecue is cold, inspect the grease tray, heat diffusers and inside of the firebox. The manual recommends cleaning them frequently to prevent excessive build-up of grease and residue.

Grandpro Pro Elite heat diffusers ready for cleaning after use

Cleaning the cooking grids and griddle

Grandpro Pro Elite cast-iron cooking grids and griddle

1. Remove residue once the surface is cold. Remove any food residue from the cooking surfaces before storing the barbecue.

2. Protect the cooking grids. The manufacturer recommends applying a thin film of cooking oil to the cooking grids before and after cooking to help slow the development of rust.

3. Avoid aggressive products. Do not use tools or cleaning products that could damage the finishes. Regular maintenance helps preserve both the cooking surface and the other components.

Cleaning the stainless steel

1. Use a soft cloth or sponge. Once the barbecue is cold, clean the stainless-steel surfaces with soapy water and a non-scratch cloth or sponge. Then rinse with clean water.

2. Remove food, sauce and marinade residue. Do not leave this residue on the steel for long periods, as some acidic ingredients may damage the finish.

3. Do not use abrasive cleaners. Avoid aggressive scourers, steel wool and stiff wire brushes on stainless-steel surfaces.

4. Clean in the direction of the finish. If you use a specialist heat-resistant stainless-steel cleaner, always wipe in the direction of the grain or polishing lines, never against them.

Burner maintenance

1. Check the burner tubes regularly. The manual recommends cleaning them at least once a month during periods of increased insect activity and also after the barbecue has been left unused for a long time.

2. Remove the upper components. With the gas supply completely shut off and the barbecue cold, remove the cooking grids, warming rack, heat diffusers and grease tray to gain proper access to the burners.

3. Remove dirt and possible obstructions. For the tubes, the manufacturer suggests methods such as using a wire hook, flexible bottle brush or compressed air. The outer surface can be cleaned with a nylon brush, vacuum cleaner or air.

4. Check their position before using the barbecue again. After refitting the burners, check that the valve orifices are correctly inserted into the tubes and that the ignition electrodes remain in position.

Grandpro Pro Elite internal burners with the heat diffusers removed

Storage and periods of non-use

1. Store the barbecue clean and completely cold. Before leaving it unused for an extended period, remove accumulated grease and residue from the interior.

2. Do not store flammable products near the barbecue. The manufacturer specifically warns against storing flammable liquids or materials in storage areas close to the appliance.

3. Check the system before using it again. After a long period of non-use, inspect the hoses, burners and tubes again before lighting the barbecue for the first time.

4. Always keep ventilation areas clear. Do not block any air inlets or outlets required for the correct operation of the appliance and its enclosure.

Cooking
- Type: built-in gas barbecue.
- Gas: butane or propane.
- Operating pressure: 30 mbar.
- Main burners: 4.
- Independent control of the main burners.
- Rear infrared burner: 1.
- Suitable for direct and indirect cooking.
- Prepared for use with a compatible rotisserie; rotisserie not included.
Power
- Power per main burner: 3.5 kW.
- Combined power of the 4 main burners: 14 kW.
- Rear infrared burner power: 4.3 kW.
Cooking surfaces
- Main cooking area: 72 × 45 cm.
- Cooking grids: cast iron.
- Griddle: cast iron.
- Elevated rack for keeping food warm and indirect cooking.
Control and ignition
- Electronic ignition.
- Built-in lid thermometer.
- Independent burner control.
Materials
- Main exterior material: stainless steel.
- Cooking firebox: cast aluminium.
- Cooking grids: cast iron.
- Griddle: cast iron.
- Main burners: stainless steel.
Equipment
- Insulated lid.
- Built-in thermometer.
- Removable grease tray.
- 3 heat diffusers.
- 3 cooking grids.
- 1 griddle.
- 1 elevated warming and indirect cooking rack.
- Rear infrared burner.
Barbecue dimensions
- Upper exterior width: 810.6 mm.
- Front body width: 765 mm.
- Stated front body height: 229 mm.
- Exterior depth shown on the side drawing: 633.8 mm.
- Built-in base depth: 537 mm.
Installation cut-out
- Cut-out width: 775–785 mm.
- Minimum cut-out depth: 537 mm.
- Minimum cut-out height: 228 mm.
- Enclosure construction: non-combustible material.
Minimum clearances from combustible materials
- Rear: 450 mm.
- Sides: 250 mm.
- Above: 1,000 mm.
Confirmed contents
- Grandpro Pro Elite built-in barbecue.
- 3 cooking grids.
- 1 griddle.
- 1 elevated rack.
- 3 heat diffusers.

Grilled ribeye steak with griddled potatoes and vegetables

A recipe designed to make simultaneous use of the cast-iron cooking grids and griddle on the Grandpro Pro Elite. While the meat cooks on the cooking grids, the potatoes and vegetables can be prepared at the same time on the flat surface, using different heat zones.

Ingredients for 4 people

4 beef ribeye steaks.
600 g baby potatoes.
1 red pepper.
1 green pepper.
1 courgette.
1 red onion.
2 garlic cloves.
Extra virgin olive oil.
Coarse salt.
Freshly ground black pepper.
Fresh rosemary or thyme.

Preparation

1. Prepare the ingredients. Take the ribeye steaks out in advance so that they lose the intense chill of the refrigerator. Cut the peppers, courgette and onion into pieces large enough to handle easily on the griddle. Wash the potatoes and cut them in half.

2. Organise the cooking zones. Preheat the barbecue and control the burners independently to create a hotter zone beneath the cooking grids and a slightly more moderate zone beneath the griddle. This setup allows the meat and side dishes to cook at the same time without requiring exactly the same heat intensity.

3. Start with the potatoes. Add a little oil to the griddle and place the potatoes cut-side down. Cook them with the lid closed for part of the process to encourage more even cooking. Once they begin to soften, add the chopped garlic and a few rosemary or thyme leaves.

4. Add the vegetables. Place the peppers, onion and courgette on the griddle alongside the potatoes. Add a little oil, salt and pepper, and stir occasionally until they are golden while still retaining some texture.

5. Sear the ribeye steaks. Pat the surface of the meat thoroughly dry and place the steaks directly onto the preheated cast-iron cooking grids. Allow them to sear before turning so that they develop a well-browned surface without being moved constantly.

6. Adjust the cooking. Once the meat has been seared on both sides, reduce the heat or move it to a gentler zone if it needs to continue cooking. The Pro Elite's four independently adjustable burners allow you to maintain a high-heat zone for searing and a more moderate zone for finishing the meat with greater control.

7. Rest the meat. Remove the ribeye steaks from the cooking grids and leave them to rest for a few minutes before serving. Finish with coarse salt and freshly ground black pepper.

8. Serve everything together. Serve each ribeye steak with the golden potatoes and vegetables prepared on the griddle. This makes use of both cooking surfaces on the Grandpro Pro Elite in the same recipe without having to prepare the side dish separately.