The EMBERA portfolio brings together equipment conceived for distinct functions under a single identity. Form, material and proportion establish continuity between the elements, allowing each composition to preserve the unity of the project.
Engineering & Permanence
IGNIS
On the IGNIS, power and control come from the same principle. Double-layer AISI 304 stainless steel construction, thermal performance and different ways of cooking define a line built to respond with precision, without excess.
Construction & Performance
Performance begins with construction.
A double layer of AISI 304 stainless steel, cast 14,000 BTU burners and a rear infrared system form the technical base of the IGNIS. Interior lighting and LED controls complete a line where every feature answers to the same principle: widening possibilities without giving up control.
IGNIS 4
IGNIS 5
Two scales for different projects.
IGNIS 4, at 32 inches, four burners and 0.46 m² of cooking area. IGNIS 5, at 40 inches, five burners and 0.59 m². Two configurations that keep the identity of the line across different proportions.
Scale & Performance
VULCANO
VULCANO turns power into proportion. Built in double-layer AISI 304 stainless steel, the line is conceived for projects that call for more cooking capacity without giving up architectural presence or the balance of the whole.
Thermal Architecture
Power built in layers.
H-shaped 24,000 BTU burners form the thermal core of the VULCANO, joined by a 14,000 BTU rear infrared burner. AISI 304 stainless steel deflectors and ceramic briquettes spread and hold the heat, while hexagonal AISI 304 grates complete a build conceived for high demand.
VULCANO 3
VULCANO 4
Scale to match the power.
VULCANO 3 brings together 36 inches, 86,000 BTU and 0.40 m² of cooking area. On the VULCANO 4, the scale moves up to 42 inches, 110,000 BTU and 0.68 m². Two readings of the same thermal architecture, set by the dimension of the project.
The project carries through every element.
Beyond the IGNIS and VULCANO lines, the EMBERA portfolio brings together equipment that widens the possibilities of a complete composition. Different functions find expression under the same criteria of design, material and presence.
Griddle
The gas griddle handles everything that calls for direct, even contact with a hot surface, from vegetables to breakfast. Built in beside the cooking station, it widens the range of the outdoor kitchen without taking up the main grill.
Side Burners
The side burners add a dedicated flame for sauces, sides and boiling, with no contest for grill space. Built in, in two power configurations, they run the parallel prep right inside the outdoor kitchen.
Hood
The hood draws smoke and steam out of the space, keeping the outdoor kitchen clear and comfortable while you cook. Mounted above the cooking station, it sizes the extraction to the grill and brings light to the work surface.
Wine Cellar
The dual-zone wine cellar holds beverages and wines at their ideal range, side by side, without compromising storage. Set within the outdoor kitchen, it keeps service at hand during entertaining and saves the trip to the indoor kitchen.
Kegerator
The kegerator serves two taps with compressor cooling and the usable volume to host. Placed in the outdoor kitchen, it pours a cold draft at the moment of the toast, with the complete operating kit already included.
Pizza Oven
The pizza oven reaches the temperature the dough calls for, with two independent chambers and refractory stone. A countertop unit, it sits right on the outdoor kitchen counter, extends the menu beyond the grill and keeps the pace going on nights of entertaining.
Specification is part of the project.
DWG files and a cabinetmaker kit are available, so the joinery integration is precise from the floor plan onward.
Resources for architects