Selinger Barbacoas at food fairs and gastronomic events

Fire has a unique magnetism, but in the professional world passion is not enough. Behind every weld, every pulley system and every fitting on our handcrafted Argentine grills there is rigorous engineering and craftsmanship. At Selinger Barbacoas we make tools designed to master the embers under the harshest conditions.

An exceptional product is not proved only within the walls of our workshop. Its real test comes in the field, where demands are at their highest, service times are critical and the best-known chefs need the greatest precision. Join us on a tour of the events, partnerships and food fairs that have established our brand as a reference for professionals and demanding private customers alike.

The value of endurance: why we measure quality at large-scale events

Taking asado culture to mass events is a logistical and technical challenge. Unlike home use, cooking on an Argentine grill in a commercial or exhibition setting calls for equipment that can keep up optimal thermal performance over working days of more than twelve continuous hours.

Our presence at industry fairs follows a clear strategy: to put our product before the judgement of the experts. Watching professionals in the trade operate our lifting mechanisms or regulate the temperature of the charcoal gives us data of incalculable value. We then apply that direct experience both in projects for restaurants and in a custom barbecue for a private garden.

ASCAIB: supporting professionals from the classroom to a successful business

One of the partnerships that best defines Selinger Barbacoas’ commitment to the food sector is our close relationship with the Association of Chefs Based in the Balearic Islands (ASCAIB). We firmly believe that respect for the embers and technical knowledge of live-fire cooking are forged from the ground up.

That is why we are proud to be a reference brand for professionals linked to ASCAIB. Many of them first worked with our grills during their training and technical specialisation. Accompanying a cook at the start of their career, watching them learn to master the heat zones and, years later, having the privilege of making the custom barbecue for the opening of their own restaurant is the most rewarding cycle of loyalty for our company. ASCAIB stands for culinary excellence, and the fact that its members trust our tools backs up the quality of our work.

HORECA Baleares: building relationships with professional haute cuisine

For any business linked to hospitality, catering and food service, the HORECA fair is an unmissable date in the calendar. At Selinger Barbacoas we show at this event, building commercial relationships with hotel chains, chefs and food entrepreneurs from across Europe.

Our stand at the fair is not just a display of the catalogue. It is a technical meeting point where engineers, restaurateurs and grill cooks discuss airflow, types of structural steel and heat retention in firebricks. The trust the HORECA sector has placed in us over the editions confirms that robust, made-to-measure manufacturing is the right answer for businesses that build their offer on fire.

The ‘A Brasas’ competition: sponsorship and technical validation with Koldo Royo

One of the most demanding milestones at HORECA has been our participation as sponsors of the prestigious ‘A Brasas’ (‘over the embers’) cooking competition, run with the well-known chef Koldo Royo. In this contest, some of today’s best cooking talents compete live using our equipment exclusively.

• Technical demands: the participants put the grills through sudden changes of temperature and a frantic pace of work.
• Control of the food: they judge how precisely the fat is channelled and how stable the interchangeable V-grate modules are.
• Seal of reliability: the fact that top chefs achieve the ideal cooking point in a competitive setting is the best proof of reliability for our brand.

On the road with BROX at the Mallorca Burger Fest

The evolution of street cooking and large-scale themed events calls for versatility. Our close collaboration with the company BROX took us straight to the epicentre of urban flavour: the Mallorca Burger Fest 2019.

At a festival of this size, where thousands of burgers are served each day, speed and consistency in searing the meat are essential. Burgers need an intense, even blast of heat to keep their juices in, which is only possible with efficient airflow and a high-density firebrick base.

Our participation in the Mallorca Burger Fest 2019 showed that the tradition of handcrafted steel adapts perfectly to current trends in street food. Working with brands that take such care over their ingredients lets us reach a dynamic audience that values the subtle difference charcoal makes compared with industrial gas.

The asado ritual: much more than a cooking technique

Our specialisation in making typical Argentine and Uruguayan utensils and accessories comes from a deep respect for the culture of cooking over embers. Cooking a thick cut of Argentine beef, such as a vacío or a tira de asado, cannot be rushed; it needs patience, impeccable heat distribution and the right tools.

The design of our shovels, pokers, skewers for cross-roasting and protective covers comes directly from conversations at events with old-school grill cooks and executive chefs from the islands. We listen to what they need in terms of weight balance, handle length and resistance to twisting, in order to make tools that feel like a natural extension of the cook’s hand.

Conclusion: innovation inspired by real experience

At Selinger Barbacoas we are clear that the performance of a grill is not measured in an advertising brochure but in the heat of live service. Every fair, every cookery school and every event we take part in acts as our proving ground, pushing us to perfect every mechanical and structural detail of what we make.

The combination of precision engineering, handcrafted quality and a deep understanding of how fire behaves lets us offer reliable solutions for busy commercial projects and for premium residential ones.

If you are planning to open a restaurant built around live fire, want to improve the kitchen of your current one, or are looking for culinary excellence at home with a custom barbecue, we invite you to get in touch with our technical team. We will look at your operating needs and develop the handcrafted equipment that supports what you offer.