The Beefeater Proline® 6B Built-In Barbecue is a high performance option designed for those looking for quality, durability and versatility in their outdoor cooking. Its 304 grade stainless steel structure and its power distributed over 6 stainless steel burners guarantee even cooking, ideal for preparing everything from cuts of meat to grilled vegetables and more sophisticated recipes.
This built-in model has two versions adapted to different cooking styles:
- Flat Cover, designed to protect the grill when not in use and facilitate quick access to direct cooking.
- Oven Cover, which allows cooking at controlled temperatures, ideal for roasts, low temperature cooking and recipes that require an enveloping heat.
The combination of advanced technology, durable materials and ease of cleaning make this barbecue an ideal investment for any outdoor cooking enthusiast.
6 Stainless Steel Burners for Uniform Heat Distribution
The six burners of this barbecue provide a constant and well-distributed heat, which allows for even cooking over the entire surface. Thanks to their design, the burners generate a powerful and efficient flame, reducing the amount of wasted gas and ensuring precise temperature control.
Each burner is equipped with an automatic safety shut-off system, which stops the gas supply if the flame is accidentally extinguished. This mechanism, known as flame failure technology, is ideal for preventing gas leaks and improving user safety.
Versatile Cooking Surface: Cast Iron Grill and Griddle
The cooking zone of the Proline® 6B is equipped with:
- Two 21.5 cm x 42.5 cmcast iron grills, perfect for meat, fish and vegetables.
- One 42.5 cm x 42.5 cmcast iron griddle, ideal for cooking more delicate foods such as seafood, eggs or thinly sliced vegetables.
Cast iron is an excellent material for heat retention, providing a perfect sear on meats and maintaining the optimum temperature at all times.
Heat Diffusers & Juice Collection System
The stainless steel diffuser improves heat distribution and reduces direct flames on food, preventing burning or uneven cooking.
In addition, the grease drainage system channels cooking juices into a removable container at the front of the barbecue. This not only makes cleaning easier, but also contributes to healthier cooking by reducing food contact with grease.
Compatibility with different types of gas
The barbecue comes ready to run on butane or propane gas, but also includes a conversion kit for natural gas, offering flexibility in installation.
The connection system is easy to set up, and includes the necessary injectors to switch between different types of gas depending on availability and user preference.
Lid Options
- Flat Cover: Designed as a protective cover to prevent exposure of the grill to external factors. It is not intended for cooking with it closed, as it could be damaged due to heat build-up.
- Oven Cover: Includes a high precision thermometer on the top for accurate temperature control. Its design allows for long roasts and low temperature cooking, extending the versatility of the barbecue.
Dimensions and Installation Requirements
| Model |
Dimensions (W x D x H) |
| Flat Top |
105.3 cm x 54 cm x 4.2 cm (closed) / 55 cm (open) |
| Oven Lid |
105.3 cm x 54 cm x 22.2 cm (closed) / 61.5 cm (open) |
Installation requirements:
- Inset spacing: 1025 mm x 502 mm
- Minimum bench depth: 600 mm
- Minimum distance from rear wall: 450 mm for oven top and 250 mm for flat top
- Mandatory ventilation: 700 mm x 25 mm
Outstanding Benefits
Modern and Functional Design
Its stainless steel structure with minimalist lines adapts perfectly to any outdoor kitchen, adding a touch of elegance and modernity.
Uniformly Distributed Heat
Thanks to its 6 burners and heat diffusers, the barbecue avoids temperature fluctuations and ensures even cooking over the entire surface.
Easy Temperature Control
The ergonomic controls allow you to adjust the power of each burner independently, achieving different cooking zones for different preparations at the same time.
Intensive Cleaning Cycle on the Oven Top Model
The model with oven lid allows cleaning at high temperatures, burning residues and grease for easy removal.
Safe and Adaptable Installation
It can be installed on islands as well as on kitchen benches with backsplash, meeting safety and ventilation requirements.
Comparison of Variants
| Feature |
Flat Lid |
Oven Lid |
| Weather protection |
Yes |
Yes |
| Use as oven |
No |
Yes |
| Heat distribution |
Excellent |
Optimal for roasting |
| Intensive cleaning |
Not available |
Yes |
| Height closed |
4,2 cm |
22,2 cm |
| Height open |
55 cm |
61,5 cm |
Maintenance and Care for a Long-Lasting Barbecue
Keeping your barbecue in perfect condition will not only extend its useful life, but also ensure a safe and efficient cooking experience. Below are the essential steps for cleaning and maintenance.
1. Cleaning after each use
Regular cleaning is essential to prevent the build-up of grease and residue that can affect the performance of the barbecue.
- Turn off the burners and wait for the barbecue to cool completely.
- Remove the grates and cast iron plate.
- Use a soft bristle or metal brush to remove food debris.
- Wash the grates and plate with warm water, mild soap and a non-abrasive sponge. Avoid harsh chemicals that could damage the coating.
- Dry thoroughly with a clean cloth and apply a light coat of oil to prevent rusting.
2. Intensive cleaning (oven lid only)
The model with an oven lid allows for
thermal self-cleaning to remove stuck-on residue.
- Open the lid completely and remove any stainless steel accessories, such as the warming rack.
- Turn on the barbecue and set the burners to maximum power for 30 minutes.
- Once the process is complete, turn off the burners and allow to cool.
- Clean any ash and carbonised grease with a damp cloth.
3. Maintenance of burners and gas system
To ensure efficient and safe combustion, it is important
to check the burners and gas injectors periodically.
- Inspect the injectors to ensure there are no obstructions.
- Clean the burners with a wire brush to remove any carbonised grease residue.
- Check that the flame is blue and even; if it is yellow, this may indicate a combustion problem.
- Regularly check the gas connections and ensure there are no leaks.
4. Protection from the elements
If the barbecue is not going to be used for a long period of time, it is recommended to
cover it with a protective cover to prevent dust accumulation and protect it from moisture.
- Store it in a dry, well-ventilated place.
- Do not store flammable products near the barbecue.
- In humid climates or coastal areas, clean and dry the barbecue thoroughly after each use to prevent rust formation.
By following these steps, your Proline® 6B barbecue will remain in optimal condition, ensuring its performance for many years to come.
Maintenance and Care for a Long-Lasting Barbecue
Keeping your barbecue in perfect condition will not only extend its useful life, but also ensure a safe and efficient cooking experience. Below are the essential steps for cleaning and maintenance.
1. Cleaning after each use
Regular cleaning is essential to prevent the build-up of grease and residue that can affect the performance of the barbecue.
- Turn off the burners and wait for the barbecue to cool completely.
- Remove the grates and cast iron plate.
- Use a soft bristle or metal brush to remove food debris.
- Wash the grates and plate with warm water, mild soap and a non-abrasive sponge. Avoid harsh chemicals that could damage the coating.
- Dry thoroughly with a clean cloth and apply a light coat of oil to prevent rusting.
2. Intensive cleaning (oven lid only)
The model with an oven lid allows for
thermal self-cleaning to remove stuck-on residue.
- Open the lid completely and remove any stainless steel accessories, such as the warming rack.
- Turn on the barbecue and set the burners to maximum power for 30 minutes.
- Once the process is complete, turn off the burners and allow to cool.
- Clean any ash and carbonised grease with a damp cloth.
3. Maintenance of burners and gas system
To ensure efficient and safe combustion, it is important
to check the burners and gas injectors periodically.
- Inspect the injectors to ensure there are no obstructions.
- Clean the burners with a wire brush to remove any carbonised grease residue.
- Check that the flame is blue and even; if it is yellow, this may indicate a combustion problem.
- Regularly check the gas connections and ensure there are no leaks.
4. Protection from the elements
If the barbecue is not going to be used for a long period of time, it is recommended to
cover it with a protective cover to prevent dust accumulation and protect it from moisture.
- Store it in a dry, well-ventilated place.
- Do not store flammable products near the barbecue.
- In humid climates or coastal areas, clean and dry the barbecue thoroughly after each use to prevent rust formation.
By following these steps, your Proline® 6B barbecue will remain in optimal condition, ensuring its performance for many years to come.
Maintenance and Care for a Long-Lasting Barbecue
Keeping your barbecue in perfect condition will not only extend its useful life, but also ensure a safe and efficient cooking experience. Below are the essential steps for cleaning and maintenance.
1. Cleaning after each use
Regular cleaning is essential to prevent the build-up of grease and residue that can affect the performance of the barbecue.
- Turn off the burners and wait for the barbecue to cool completely.
- Remove the grates and cast iron plate.
- Use a soft bristle or metal brush to remove food debris.
- Wash the grates and plate with warm water, mild soap and a non-abrasive sponge. Avoid harsh chemicals that could damage the coating.
- Dry thoroughly with a clean cloth and apply a light coat of oil to prevent rusting.
2. Intensive cleaning (oven lid only)
The model with an oven lid allows for
thermal self-cleaning to remove stuck-on residue.
- Open the lid completely and remove any stainless steel accessories, such as the warming rack.
- Turn on the barbecue and set the burners to maximum power for 30 minutes.
- Once the process is complete, turn off the burners and allow to cool.
- Clean any ash and carbonised grease with a damp cloth.
3. Maintenance of burners and gas system
To ensure efficient and safe combustion, it is important
to check the burners and gas injectors periodically.
- Inspect the injectors to ensure there are no obstructions.
- Clean the burners with a wire brush to remove any carbonised grease residue.
- Check that the flame is blue and even; if it is yellow, this may indicate a combustion problem.
- Regularly check the gas connections and ensure there are no leaks.
4. Protection from the elements
If the barbecue is not going to be used for a long period of time, it is recommended to
cover it with a protective cover to prevent dust accumulation and protect it from moisture.
- Store it in a dry, well-ventilated place.
- Do not store flammable products near the barbecue.
- In humid climates or coastal areas, clean and dry the barbecue thoroughly after each use to prevent rust formation.
By following these steps, your Proline® 6B barbecue will remain in optimal condition, ensuring its performance for many years to come.
Arrachera Tacos with Avocado Sauce Recipe
This recipe is ideal for flat-top griddles, as they allow you to cook the meat quickly with a
perfect sear and a juicy interior. In addition, cast iron griddles help enhance flavours thanks to their excellent heat retention.
Ingredients (4 servings)
- 500 g arrachera (or skirt steak)
- Juice of 2 lemons
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado
- ½ cup fresh chopped coriander
- 1 serrano chilli (optional, for a spicy touch)
- ½ cup sour cream or plain Greek yoghurt
Preparation
- Marinate the meat: In a large bowl, mix the lemon juice, olive oil, cumin, garlic powder, salt, and pepper. Add the arrachera and let it sit in the refrigerator for at least 2 hours (ideally overnight to intensify the flavour).
- Preheat the barbecue: Turn on the centre burners and heat the cast iron grill to medium-high heat for 5 minutes.
- Cook the meat: Place the arrachera on the hot grill and sear for 4 minutes on each side. For medium doneness, remove when it reaches 55-60°C inside.
- Rest and slice: Remove the meat from the grill and let it rest for 5 minutes before slicing it into thin strips against the grain.
- Prepare the sauce: Mash the avocado with the sour cream, coriander and serrano chilli until creamy.
- Heat the tortillas: Place them on the griddle for 30 seconds per side until they are pliable.
- Assemble the tacos: Serve the meat in the tortillas and add the avocado sauce.
Vegetarian Variation of Grilled Portobello Tacos
For those who prefer a meatless alternative,
grilled portobellos offer a firm texture and intense flavour that pairs perfectly with barbecue.
Ingredients (4 servings)
- 4 large portobello mushrooms
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado
- ½ cup fresh chopped cilantro
- ½ cup sour cream or Greek yoghurt
Preparation
- Prepare the mushrooms: Remove the stems from the portobellos and clean with a damp cloth to remove any impurities.
- Marinate: In a bowl, mix the olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Rub the mushrooms well with this mixture and let stand for 20 minutes.
- Cook on the barbecue: Place the portobellos upside down on the hot grill and cook for 4-5 minutes on each side, until tender but firm.
- Prepare the sauce: Mash the avocado with the sour cream and coriander until smooth.
- Heat the tortillas and assemble the tacos: Fill each tortilla with a sliced portobello mushroom and add the avocado sauce.
Recipe for Lemon and Rosemary Roast Chicken
Thanks to the
oven lid, this recipe produces chicken with
golden, crispy skin, while the inside remains juicy and full of flavour.
Ingredients (4-6 servings)
- 1 whole chicken (approx. 1.5 kg)
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves minced garlic
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon coarse salt
- ½ teaspoon ground black pepper
Preparation
- Prepare the chicken: Wash and dry the chicken thoroughly with paper towels.
- Marinate: Mix the olive oil, lemon juice, garlic, rosemary, salt and pepper. Rub this mixture thoroughly over the entire surface of the chicken, including the inside.
- Preheat the barbecue: Turn on the side burners and set the temperature to 180°C with the lid closed.
- Cooking: Place the chicken on an aluminium tray and cook with the lid closed for 1 hour, turning it occasionally for even cooking.
- Rest and serve: Leave to rest for 10 minutes before carving and serving.
Vegetarian variation: Roasted cauliflower with rosemary
Cauliflower roasted on the barbecue with the lid closed becomes crispy on the outside and tender on the inside, with a deep flavour thanks to the rosemary and spices.
Ingredients (4 servings)
- 1 whole cauliflower
- 3 tablespoons olive oil
- Juice of ½ lemon
- 1 clove minced garlic
- 1 teaspoon fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
Preparation
- Prepare the cauliflower: Remove the leaves and cut the base of the stalk so that it stands upright.
- Marinate: Mix the olive oil, lemon juice, garlic, rosemary, smoked paprika, salt and pepper. Coat the cauliflower well with this mixture.
- Preheat the barbecue: Turn on the side burners and set the temperature to 180°C.
- Cooking: Place the cauliflower on a tray and bake with the lid closed for 45 minutes, turning it occasionally.
- Finish: Check that it is tender by inserting a knife into the centre. Serve in slices with a little more lemon juice.
With these recipes, the Proline® 6B barbecue demonstrates its versatility, allowing you to enjoy a wide variety of flavours and textures.
Arrachera Tacos with Avocado Sauce Recipe
This recipe is ideal for flat-top griddles, as they allow you to cook the meat quickly with a
perfect sear and a juicy interior. In addition, cast iron griddles help enhance flavours thanks to their excellent heat retention.
Ingredients (4 servings)
- 500 g arrachera (or skirt steak)
- Juice of 2 lemons
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado
- ½ cup fresh chopped coriander
- 1 serrano chilli (optional, for a spicy touch)
- ½ cup sour cream or plain Greek yoghurt
Preparation
- Marinate the meat: In a large bowl, mix the lemon juice, olive oil, cumin, garlic powder, salt, and pepper. Add the arrachera and let it sit in the refrigerator for at least 2 hours (ideally overnight to intensify the flavour).
- Preheat the barbecue: Turn on the centre burners and heat the cast iron grill to medium-high heat for 5 minutes.
- Cook the meat: Place the arrachera on the hot grill and sear for 4 minutes on each side. For medium doneness, remove when it reaches 55-60°C inside.
- Rest and slice: Remove the meat from the grill and let it rest for 5 minutes before slicing it into thin strips against the grain.
- Prepare the sauce: Mash the avocado with the sour cream, coriander and serrano chilli until creamy.
- Heat the tortillas: Place them on the griddle for 30 seconds per side until they are pliable.
- Assemble the tacos: Serve the meat in the tortillas and add the avocado sauce.
Vegetarian Variation of Grilled Portobello Tacos
For those who prefer a meatless alternative,
grilled portobellos offer a firm texture and intense flavour that pairs perfectly with barbecue.
Ingredients (4 servings)
- 4 large portobello mushrooms
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado
- ½ cup fresh chopped cilantro
- ½ cup sour cream or Greek yoghurt
Preparation
- Prepare the mushrooms: Remove the stems from the portobellos and clean with a damp cloth to remove any impurities.
- Marinate: In a bowl, mix the olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Rub the mushrooms well with this mixture and let stand for 20 minutes.
- Cook on the barbecue: Place the portobellos upside down on the hot grill and cook for 4-5 minutes on each side, until tender but firm.
- Prepare the sauce: Mash the avocado with the sour cream and coriander until smooth.
- Heat the tortillas and assemble the tacos: Fill each tortilla with a sliced portobello mushroom and add the avocado sauce.
Recipe for Lemon and Rosemary Roast Chicken
Thanks to the
oven lid, this recipe produces chicken with
golden, crispy skin, while the inside remains juicy and full of flavour.
Ingredients (4-6 servings)
- 1 whole chicken (approx. 1.5 kg)
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves minced garlic
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon coarse salt
- ½ teaspoon ground black pepper
Preparation
- Prepare the chicken: Wash and dry the chicken thoroughly with paper towels.
- Marinate: Mix the olive oil, lemon juice, garlic, rosemary, salt and pepper. Rub this mixture thoroughly over the entire surface of the chicken, including the inside.
- Preheat the barbecue: Turn on the side burners and set the temperature to 180°C with the lid closed.
- Cooking: Place the chicken on an aluminium tray and cook with the lid closed for 1 hour, turning it occasionally for even cooking.
- Rest and serve: Leave to rest for 10 minutes before carving and serving.
Vegetarian variation: Roasted cauliflower with rosemary
Cauliflower roasted on the barbecue with the lid closed becomes crispy on the outside and tender on the inside, with a deep flavour thanks to the rosemary and spices.
Ingredients (4 servings)
- 1 whole cauliflower
- 3 tablespoons olive oil
- Juice of ½ lemon
- 1 clove minced garlic
- 1 teaspoon fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
Preparation
- Prepare the cauliflower: Remove the leaves and cut the base of the stalk so that it stands upright.
- Marinate: Mix the olive oil, lemon juice, garlic, rosemary, smoked paprika, salt and pepper. Coat the cauliflower well with this mixture.
- Preheat the barbecue: Turn on the side burners and set the temperature to 180°C.
- Cooking: Place the cauliflower on a tray and bake with the lid closed for 45 minutes, turning it occasionally.
- Finish: Check that it is tender by inserting a knife into the centre. Serve in slices with a little more lemon juice.
With these recipes, the Proline® 6B barbecue demonstrates its versatility, allowing you to enjoy a wide variety of flavours and textures.
Arrachera Tacos with Avocado Sauce Recipe
This recipe is ideal for flat-top griddles, as they allow you to cook the meat quickly with a
perfect sear and a juicy interior. In addition, cast iron griddles help enhance flavours thanks to their excellent heat retention.
Ingredients (4 servings)
- 500 g arrachera (or skirt steak)
- Juice of 2 lemons
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado
- ½ cup fresh chopped coriander
- 1 serrano chilli (optional, for a spicy touch)
- ½ cup sour cream or plain Greek yoghurt
Preparation
- Marinate the meat: In a large bowl, mix the lemon juice, olive oil, cumin, garlic powder, salt, and pepper. Add the arrachera and let it sit in the refrigerator for at least 2 hours (ideally overnight to intensify the flavour).
- Preheat the barbecue: Turn on the centre burners and heat the cast iron grill to medium-high heat for 5 minutes.
- Cook the meat: Place the arrachera on the hot grill and sear for 4 minutes on each side. For medium doneness, remove when it reaches 55-60°C inside.
- Rest and slice: Remove the meat from the grill and let it rest for 5 minutes before slicing it into thin strips against the grain.
- Prepare the sauce: Mash the avocado with the sour cream, coriander and serrano chilli until creamy.
- Heat the tortillas: Place them on the griddle for 30 seconds per side until they are pliable.
- Assemble the tacos: Serve the meat in the tortillas and add the avocado sauce.
Vegetarian Variation of Grilled Portobello Tacos
For those who prefer a meatless alternative,
grilled portobellos offer a firm texture and intense flavour that pairs perfectly with barbecue.
Ingredients (4 servings)
- 4 large portobello mushrooms
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado
- ½ cup fresh chopped cilantro
- ½ cup sour cream or Greek yoghurt
Preparation
- Prepare the mushrooms: Remove the stems from the portobellos and clean with a damp cloth to remove any impurities.
- Marinate: In a bowl, mix the olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Rub the mushrooms well with this mixture and let stand for 20 minutes.
- Cook on the barbecue: Place the portobellos upside down on the hot grill and cook for 4-5 minutes on each side, until tender but firm.
- Prepare the sauce: Mash the avocado with the sour cream and coriander until smooth.
- Heat the tortillas and assemble the tacos: Fill each tortilla with a sliced portobello mushroom and add the avocado sauce.
Recipe for Lemon and Rosemary Roast Chicken
Thanks to the
oven lid, this recipe produces chicken with
golden, crispy skin, while the inside remains juicy and full of flavour.
Ingredients (4-6 servings)
- 1 whole chicken (approx. 1.5 kg)
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves minced garlic
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon coarse salt
- ½ teaspoon ground black pepper
Preparation
- Prepare the chicken: Wash and dry the chicken thoroughly with paper towels.
- Marinate: Mix the olive oil, lemon juice, garlic, rosemary, salt and pepper. Rub this mixture thoroughly over the entire surface of the chicken, including the inside.
- Preheat the barbecue: Turn on the side burners and set the temperature to 180°C with the lid closed.
- Cooking: Place the chicken on an aluminium tray and cook with the lid closed for 1 hour, turning it occasionally for even cooking.
- Rest and serve: Leave to rest for 10 minutes before carving and serving.
Vegetarian variation: Roasted cauliflower with rosemary
Cauliflower roasted on the barbecue with the lid closed becomes crispy on the outside and tender on the inside, with a deep flavour thanks to the rosemary and spices.
Ingredients (4 servings)
- 1 whole cauliflower
- 3 tablespoons olive oil
- Juice of ½ lemon
- 1 clove minced garlic
- 1 teaspoon fresh rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
Preparation
- Prepare the cauliflower: Remove the leaves and cut the base of the stalk so that it stands upright.
- Marinate: Mix the olive oil, lemon juice, garlic, rosemary, smoked paprika, salt and pepper. Coat the cauliflower well with this mixture.
- Preheat the barbecue: Turn on the side burners and set the temperature to 180°C.
- Cooking: Place the cauliflower on a tray and bake with the lid closed for 45 minutes, turning it occasionally.
- Finish: Check that it is tender by inserting a knife into the centre. Serve in slices with a little more lemon juice.
With these recipes, the Proline® 6B barbecue demonstrates its versatility, allowing you to enjoy a wide variety of flavours and textures.
