Barbecue Machine Ground Model

Fogo de chão 3 Skewers

The ground fire rib was adopted by Brazil as the most typical barbecue in the country, a method created by the cowboys of the South and Southeast that became the national identity.

History tells that the cowboys, while taking care of the boss's cattle, would dig a hole in the ground, impale the rib on wooden spears, and let it roast for hours and hours with just coarse salt seasoning. Meanwhile, they worked, drank mate, and chatted. And thus, one of the most beautiful and delicious traditions was born.

Tomasi brought together tradition, practicality, and refinement when conceptualizing the ground fire barbecue. In it, the rib is cooked vertically in the heat of the embers, making it flavorful and tender.

Your customer can relive the tradition of 12-hour pit-roasted ribs without losing style. They are installed in a way that turns them into a showcase of meats. A durable and resistant equipment that will integrate seamlessly from classic to contemporary restaurants without losing charm.

Technical Specifications