DANVER was recently featured on CFT411 blog!

May 19, 2011

“Come the Revolution”

It has been my experience that outdoor kitchens range in size-and budget-from the very modest to the holy-smokes-are-you-kidding-me! The latter, by the bye, is featured at the top of this blog. All of the pictures in today’s blog, though, are courtesy of the manufacturer, namely Danver Stainless Steel Cabinetry, one of the many companies I was privileged to meet while at KBIS. Over the last ten years they have become an industry trendsetter, in large part, I think, because they have consciously posited themselves on the cutting edge of outdoor kitchen design. The field they are working in is not just outdoor living, but outdoor living as it has evolved.

Stainless Cabinets in Stone Enclosure

It started as just that, simple outdoor living, which can really be not much more than some outdoor furniture. Well, show me someone who’s got some chairs outdoors, and I’m sure to sure to show you someone who has, at an absolute minimum, a barbecue, and from that it’s just a step to outdoor kitchens. And now we are seeing a move towards complete outdoor rooms, and Danver is there to lead the way.

One of the changes that Danver has noticed is a shift from the traditional barbecue island to one of those glorious setups of modular cabinets inside a three-sided stone surround, not unlike the one at the top of this blog. Danver cites that as one of the biggest changes in recent years. People have come to think of their yards as outdoor living and entertainment centers. In looking at what Danver has done with outdoor living areas in recent years I’m not sure which came first, their cabinetry or the demand for it, but it is very much a fact that what they have developed at Danver brings to these areas luxury, convenience and, surprisingly, an element of cost effectiveness. (Read More)

DANVER Stainless Steel Cabinetry Honored with Silver, Gold and Platinum ADEX Awards for both Cabinetry and Outdoor Living Amenities

April 11, 2011

WALLINGFORD, CT – (April 11, 2011) – In the Design Journal’s April issue, the 2010-2011 Awards for Design Excellence (ADEX) were announced and DANVER Stainless Steel Cabinetry was honored with two Platinum ADEX awards for its manufactured products, Designer Cabinet Finishes and Specialty Door Styles. Additionally, for their distributed products, DANVER was awarded a Platinum ADEX for the Solaire Anywhere Portable Grill and a Gold ADEX award for the Solaire Grill and a Silver ADEX award for the Saffire Ceramic Smoker Grill. Along with DANVER’s long-standing reputation for quality, the ADEX awards reinforce DANVER’s dedication to innovative solutions for outdoor living spaces.

“DANVER is proud to offer our customers award winning products. Every year, we focus on developing stylish designs for our performance products,” stated Mitch Slater, president of DANVER. “An ADEX award is a distinguished honor in our industry, and we are delighted to receive Platinum, Gold and Silver recognition for our outdoor living products.”

Design Journal introduced the Awards for Design Excellence in 1994 and is the largest, most prestigious awards program for product design of furniture, fixtures and finishes marketed to the design trade. An anonymous panel of professionals representing a cross section of the design industry conducts all voting for the ADEX awards.  Each category has potential for three award levels of platinum, gold or silver. Winners are announced each year in the April issue of Design Journal.

DANVER Stainless Steel Cabinetry is the leading provider of stainless steel cabinetry and amenities for outdoor living. DANVER is dedicated to providing a luxurious outdoor living experience through its vast array of products to complete any space.

For more information on DANVER Stainless Steel Cabinetry and its award winning outdoor living products, visit www.danver.com or call (888) 441-0537.

About DANVER

Headquartered in Wallingford, Conn. DANVER is the leading provider of stainless steel cabinetry and amenities for outdoor living including island inserts, grills, specialty burners, pizza ovens, bartenders, refrigerators, freezers and beverage coolers, sinks and faucets, floating shelves and kitchen carts, and door and drawer fronts. DANVER is dedicated to providing a luxurious outdoor kitchen experience.

Understanding Infrared Grilling

March 2, 2011

Understanding Infrared Grilling

Industry Experts Give Helpful Advice to Make the Correct Choice Among the Many Available Grills

Cooking

Charcoal vs. gas; infrared vs. conventional. What does it mean?

We all like to eat good, tasty food. Everyone who grills outdoors wants to achieve or exceed “restaurant quality” results, and to do so consistently. For this discussion we want to focus on direct heat cooking (most frequently done) as opposed to indirect (like smoking). With direct heat cooking the food is usually placed over the heat rather than to the side.

With so many grills to choose from and new ones entering the market all the time, many people are confused. Sales hype and too much conflicting information make it difficult to make an informed decision. In this short space I hope to give you practical facts to help you with that decision.

When people say they like charcoal better than gas, they are usually referring to the taste of the final product. They feel they have more control over the fire, more consistent heat and a hotter fire. In some respects, this is true. When the coals turn white hot, that’s when to put the food on because you can sear it properly. Then you finish the cooking process by moving the food to a less hot area which yields juicy, succulent food regardless of whether it is meat, fish or vegetables. Gas grill manufacturers have tried to simulate that cooking process while giving the chef the convenience of gas (easy to light, continuous heat settings, less mess).

Everyone is familiar with the actual gas grill results that keep people searching for a better grill or keep the ”traditionalists” using charcoal:

  • There are hot and cold spots because the burners clog and rot so you have to keep moving the food around
  • if it is cooler out, it takes longer to cook, so results vary
  • you have to keep the grill cover closed so you can’t watch the food
  • the fire is not really hot enough to sear the food so the entire cooking process is really drying out the food

Grilling is a simple matter of the relationship between the type of food, heat and time. By following guidelines and modifying them through your experience to match your specific tastes and degree of doneness, it will allow you to consistently achieve great grilling results. Unlike infrared grills, the problem with conventional grills is their inability to be consistent.

With a conventional gas (natural or propane) BBQ grill, your food is actually cooked using an indirect source of heat because you are really heating the air between the heat source and the food. It is referred to as convection heating because it is similar to cooking in an oven. Conventional grills have burners usually made from a metal (steel, stainless, cast iron, brass) tube with 35 or 40 jets and will reach a temperature of approximately 450°-600°.  It doesn’t get hot enough to sear and you have to cook with the lid down to hope to maintain a consistent temperature. If there is a metal piece between the burner and the grate or ceramic “briquettes”, sometimes called a “flavor enhancer” or “flare-up” retarder, the heat at the grate will not reach 600°. Attaining temperatures above 600° is very important for searing. Meats need to be seared at temperatures of at least 650° and 700° to lock in the flavor and juices.

How Infrared Cooking Works

With a charcoal grill, when the charcoal turns white, it is producing heat at approximately 1200°, which is infrared heat. Infrared cooking is nothing new. It has been used in commercial kitchens for 50 years. In restaurant kitchens, infrared burners are called Salamanders and are positioned over the food. Going back to the concept that grilling is a matter of the relationship between the  food, heat and time, infrared burners produce a consistent heat so that restaurants can produce consistent quality and doneness regardless of the type of food! Every time you visit a Morton’s or Capital Grille, that’s how they get it right every time.

To achieve this same consistency and cooking quality for the home grilling market, several years ago the Thermal Engineering Corporation (TEC) obtained a patent to position an infrared burner below the food in a grill. These grills are powered by either natural gas or propane. They led the revolution that continues to this day with infrared grills. The burners in these grills are rectangular shaped ceramic, stainless or inconel units with approximately 300 gas jets that reach a temperature between 1200° and 1400°. At these temperatures, you can truly sear food. These burners allow the cook to achieve white hot charcoal temperatures in 3 minutes, and maintain that temperature for as long as the cook needs to! That is the breakthrough of infrared grilling!

This is how the infrared technology works: as the burner is heated to a very hot temperature, it starts to emit infrared radiation which cooks food and is independent of the ambient air temperature. A good example of this is when you are standing in the shade but you put your arm in the sun; your arm warms up. That is infrared heat!

Using infrared heat to cook will make your foods taste more flavorful as the high heat locks in the moisture and natural juices. The thing to remember when cooking on infrared burners is to keep the grill lid open, sear for the appropriate short time, and use the two other settings on the control knob, medium and low, to finish the cooking process depending on the type of food. If the burner is left on high, you will burn everything. However, using your heat/time relationship and experience, you can cook anything and everything: meat, chicken, fish and vegetables. These grills heat in 3 minutes and food cooks in half the time of ordinary grills. And because of the consistent heat, the cooking times are unaffected by the air temperature because you are not heating the air to cook like with conventional burners. So a steak cooks the same in the winter as in the summer! Just remember your time and temperature relationship.

The Grill Market

After TEC’s patent ran out, around the year 2000, there were only 2 companies making all-infrared grills: TEC and Solaire. The traditional grill and well known indoor appliance companies (Viking, DCS, Dacor, Wolf, etc.) spent time and money pooh-poohing the need for infrared heat in grilling rather than embracing the technology. Over the next several years, a segment of the market was converted to grilling with infrared heat so the traditional grill companies were forced into offering their own infrared burners. Typical initial infrared burner introductions by these companies were in the form of rear rotisserie burners which they contended was the only time necessary to use infrared heat. With some of these companies, this continues today. While this is an excellent use of infrared burners, it neglects the 99% of the other cooking that occurs on the grill.

Most of the traditional grill companies now sell an infrared burner option in the normal burner position (with conventional burners in the rest of the grill). They market these as “sear zones” and instruct their customers to sear the food on the infrared burner and move it over to the conventional burners to finish it. This is required with some manufacturers because their sear zones don’t have a temperature control; they only work on “high”. Others have temperature controls, but they still instruct the cook to move the food over. While this works, it effectively reduces the cooking surface area of the grill by as much as ¼ to ½ of your cooking area depending on the number of burners. If a manufacturer is instructing the use of a grill in this manner, a better option might be to purchase a “sear pod” or separate infrared burner that can be built in alongside the built-in grill. The obvious downside is the chore of transferring all of the food from the “sear pod” to the grill.

Many of the outdoor kitchens today employ several types of grills depending on the type of cooking being done. Just like indoor kitchens where several cooking appliances from different manufacturers (“Best in Class”) are used, the outdoor kitchen offers the same opportunity for “Best in Class” cooking appliances. Consider the type of cooking required and employ the best appliance for each job. Some of the popular products are Ceramic “Egg” smoker grills powered by charcoal, high output “Power Burners” that can boil large stock pots for lobsters, crabs, crawfish and shrimp, pellet grills and many others. I believe you will find the infrared grill ideal for direct-heat cooking. The infrared grill has made it possible to char broil steaks and other types of barbecuing that could formerly only be done with commercial equipment. The infrared technology is easy to use and will have you barbecuing great tasting food in a fraction of the time that it takes with traditional gas and charcoal grills.

For more information on infrared grilling, please visit DANVER Stainless Steel Cabinetry online www.danver.com.

DANVER Introduces Mist-Away Insect Control Systems & EvenGLO Patio Heaters

January 31, 2011

Are irritating, pesky insects and cool winter weather driving you indoors? It is now time to look past those annoying critters and crisp air and start enjoying a full evening outdoors. What better way to maximize the use of your outdoor kitchen and entertainment area than with an insect control system during the year and an outdoor heater for chilly, winter nights?

We at DANVER are furthering our relationship with Mist-Away to effectively eliminate mosquitoes and other biting insects from homeowner’s backyards and outdoor living areas. DANVER will now be offering the industry’s best insect control system to meet consumer’s growing concern for insects in their outdoor living areas. The Mist-Away line, to be sold by DANVER, will offer the most effective and convenient method for preventing bites by eliminating annoying insects. The system also allows consumers to more frequently utilize their outdoors spaces, ultimately getting more from their investment.

The Mist-Away insect control system automatically sprays a fine mist of botanical insecticide through nozzles installed around the perimeter of the backyard and/or the outdoor kitchen, living and entertainment center. Two to three short mists per day, usually scheduled around dawn and dusk, is all it takes to eliminate insects.

The installable system is the perfect alternative to messy spray repellents or greasy ointments. The insecticide is derived from the chrysanthemum flower and contains no residue, so insects do not develop resistance to the ingredients.

In addition to those pesky critters, DANVER is now also offering the EvenGLO Patio Heater. The EvenGLO heater evenly distributes heat throughout your outdoor living space by utilizing the precision heat control system.

The easy-to-use patio heater signals a green light when in use, and offers a tip-over safety switch to keep homeowners at ease during use. The EvenGLO has a double reflector design, which allows it to emit an even temperature with minimal heat loss.

The EvenGLO Patio Heater features an open flame design to provide an esthetically pleasing space for guests and homeowners. DANVER offers it in two colors, black and stainless steel, which complements the line of DANVER Stainless Steel outdoor kitchen products. As well, the sleek EvenGLO heater can be operated through natural gas or propane to suit the needs of the homeowner.

Whether fighting off insects or keeping warm outdoors, DANVER is truly the one-stop shop for outdoor kitchens and living spaces. For more information, please call (888) 441-0537 or visit us online. Follow DANVER on Twitter @outdoorkitchns or become a fan on Facebook for daily updates.

DANVER was recently featured on eBuild.com!

January 31, 2011

DANVER Introduces EvenGlo Patio Heaters

Meeting the Demand for Extended Outdoor Living Enjoyment

December, 2010 DANVER Stainless Steel Cabinetry announces the availability of their new EvenGLO line of commercial patio heaters. EvenGLO is the latest addition to the company’s one-stop shopping approach for outdoor kitchens, living and entertainment centers. The EvenGLO commercial outdoor heater evenly distributes heat throughout the living area utilizing its patented precision heat control system. (Read More)

Latest Gourmet Grilling Option for these Sizzling Summer Days: The New Saffire Grill

July 22, 2010

Are you looking for a luxury grill that cooks food with precision heat? Well, during the prime heat of summer coupled with upcoming Fall cook-outs, we are thrilled to introduce our new Saffire Grill and Smoker to our extensive list of quality outdoor kitchen products. The ceramic Saffire Grill and Smoker produces gourmet quality steaks, seafood, pizzas and barbecue every time, through precision heat control and ceramic construction.

Many types of ceramic grills are available, but we have found one that fits with our cabinetry and offers unrivaled flexibility in the grill family. Whether hosting a party or cooking a family dinner, the Saffire Grill’s versatility and precision cooking is a perfect addition to any outdoor kitchen.

This grill’s heat-efficient construction allows it to smoke food for several hours with a limited amount of charcoal. Minimal air flow prevents fires and allows food to retain its moisture. The Saffire Grill sustains temperatures from 200 to 800 degrees Fahrenheit to ensure even cooking for several hours.

The exterior of the Saffire Grill does not retain as much heat as a standard charcoal grill, making it a safer option for an outdoor kitchen. Plus, our Saffire has a self cleaning mechanism when heated to high temperatures, which greatly minimizes maintenance. With a quick start-up of less than 10 minutes, the Saffire Grill is also an excellent option for a quick outdoor meal.

Check out a couple of our favorite summer recipes using the Saffire (courtesy of Food Network).

Sixteen Spice Smoked Chicken

Grilled Corn on the Cob

For more information on the DANVER Saffire Grill and Smoker, or to design your own outdoor kitchen, visit www.danver.com or call 888.441.0537.

Extend Your Day with the New Rasmussen FirePit Logs

March 18, 2010

As we finally find relief from winter, when 47 states were covered in snow at once and the East Coast spent practically the entire season with inclement weather stretched from New York to North Carolina, its time to look forward to warms days with chilly nights. What better way to maximize your longer days than with a cozy fire at night?

DANVER is furthering our partnership with Rasmussen Iron Works to achieve just that. We will now be distributing top of the line log sets to meet consumers’ growing needs for outdoor fireplaces. The Rasmussen line, to be sold by DANVER, will include traditional logs, driftwood logs, and for the contemporary market, the ALTERNA ball and stone design shapes of refractory fireproof casting.

Available immediately through DANVER’s dealers nationwide, Rasmussen’s products are offered in footprint diameters from 12 inch to 64 inch widths. All shapes are compatible with ring and other burner shapes as well as multi-sided fireplaces. For use in grills, the burner can simply be covered with volcanic ash to provide a level foundation for fire safety.

With Rasmussen’s FirePit logs, there’s no need to go inside as the sun goes down. Grab a light blanket, s’mores ingredients and head outside to enjoy the ambience.

For a sophisticated twist on a classic s’mores recipe, try incorporating Ina Garten’s French Chocolate Bark instead of your traditional Hershey’s bar. Absolutely delicious!

Email us or call us at 203-269-2300 to find out more about our outdoor kitchen products, or Rasmussen’s products in particular.

*recipe courtesy of foodnetwork.com.

Global “Grill” Warming: Danver’s Firing Up Your Grill in the Dead of Winter

December 21, 2009
Danver grill

Solaire Infrared burner

As the days get shorter and darker, you might begin to long for those balmy summer months – including, of course, those outdoor days filled with fun in the sun and the mouth-watering smell of grilled delicacies permeating the air.

While we might not be able to make the sun shine brighter, Danver is happy to say that we can add a little “warmth” to your holiday season with our year-round outdoor kitchen products. Infrared grilling technology stays hot, even in the colder weather, and heats your food as if it was Christmas in July.

Danver has been associated with Solaire Grills by Rasmussen Iron Works for almost 10 years. We have come to view infrared grilling technology as the best way to grill using direct heat. With the proliferation of specialty cooking appliances for outdoor use, many people are choosing the best cooking appliances for each cooking style. This means, in most cases, appliances that come from different manufacturers in the same outdoor kitchen (a story for another blog; check out our cooking options).

 Traditional grill burners get hot over a long warm-up period and typically only get up to 600-800 degrees F. Since they produce heat over a relatively small area and transfer that heat into secondary elements (ceramic briquettes, rods, lava rock, etc.) in an attempt to heat the grilling area evenly, hot spots are common and much of the burner heat is reflected downward. The result is circulating hot air, or convection cooking, causing your food to dry out.

The simplest way I have found to describe infrared cooking is to imagine charcoal when it is at its peak of heat. It is a red/orange glow with the highest heat it will produce giving you the ideal heat to sear the food. The problem with charcoal is that it is only peaks for a short time before it starts to lose temperature. With an infrared grill, you can get the great flavor of an intensely-hot charcoal fire with the control, convenience and consistency of gas, and it only takes 3 minutes to heat up! This heat (1200-1300 degrees F) gives a true sear, sealing in the juices of whatever it is you are cooking; steak, fish, chicken, pork or vegetables. Infrared energy actually drives moisture away from the surface and deep into the item being grilled. This process enhances flavor and creates a succulence that is difficult to replicate with other cooking methods.  Interested in more details? Click here for the technical explanation of infrared cooking.

Cooking is time and temperature related and it is no different for grilling. The consistency of infrared burners gives you the same result every time you cook once you determine the time required at each temperature (high, medium and low). The burner always gives you the same temperature with no hot and cold spots, so you are not moving the food around the grates to guess at equalizing the cooking time on the hot and cold spots. One of my favorite recipes for summer and winter  is a flank steak marinated with Allegro Brand Marinade, searing each side on high for 2 1/2 minutes, and then finishing at Med-Low for 3 minutes on each side for medium rare–every time! The cooking time is the same no matter the air temperature!

Email us or call us at 203-269-2300 to find out more about our outdoor kitchen products,  infrared cooking in general, and Solaire in particular.

Here are some infrared grilling recipes to get you started:  Great Grilling Simplified.

Releasing you from the confinement of the indoors, expand your cuisine to include a few new holiday recipes.

From our grill to yours, here are some of our winter grilling favorites. Happy Holidays!

Bobby Flay’s Apple-Sage Glazed Grilled Turkey

Paula Deen’s Pork Tenderloin with Orange and Soy

Gale Gand’s Grilled Bread Pudding with Fresh Fruit

*Recipes courtesy of foodnetwork.com

DANVER Offers High Style and Low-Maintenance Finishes for Outdoor Kitchens

November 9, 2009

As the growth in outdoor kitchens has spread to more and more areas of the country, we are seeing a growing demand for a variety of door finishes. In addition to offering a variety of design options, we know no one wants to spend their time cleaning or maintaining the finish on their stainless cabinets. We have addressed these concerns in 3 ways:

PAINT
We have built several stainless kitchens where the doors and drawer fronts were painted with colors that blend in with their surroundings such as stone and masonry, or wooded yards or plantings. The painted natural colors give the kitchen a more rustic look while the stainless construction preserves the resilience of the cabinets, creating a low-maintenance product.

CLEAR COAT
Our clear Protect-A-Coat finish continues to be popular for kitchens near salt water and pool areas. This virtually maintenance-free coating retains the stainless look while offering maximum protection against chlorine and corrosive chemicals like muriatic acid, which is frequently used to clean pavers.

POWDER COATED WOOD FINISHES
The base powder coat seals the stainless from the environment like Protect-A-Coat, while setting the base color of the desired wood species. Then inks depicting the grain of the desired wood species are transferred permanently into the base coat. Result: extremely realistic wood finishes that are unaffected by the environmental conditions! We offer 10 different wood finishes.

No matter where you live or your design needs we have maintenance-free option that will finish your outdoor kitchen!

For more information on our extensive-line of maintenance-free finishes, designed to stand-up to any climate conditions, visit the DANVER Web site.

STEP BEYOND JUST GRILLING WITH AN OUTDOOR KITCHEN

September 28, 2009

Creating an outdoor kitchen area to spend quality time with family and friends is now even easier. DANVER Stainless Steel Cabinetry’s professional advice, functional design and high-quality products offer outdoor kitchen spaces that go beyond just grilling. As the leading provider of outdoor kitchen products including stainless steel cabinetry, grills, specialty burners, pizza ovens, refrigerators and freezers, DANVER is committed to personalizing the outdoor living experience.

 

Why Outdoor Kitchens?

  • Increase home value, usable living space and functionality.
  • Offer advanced cooking options. Cook over an open flame or smoke meat for home-cooked BBQ.
  • Spend more time with friends and family. With an outdoor kitchen preparing meals and socializing with guest and family is now possible without having to spend time inside retrieving plates, food, tools, etc
  • Year-round use. There are many options including outdoor fireplaces or portable heaters that allow use of the space no matter what the outside temperature or weather conditions.

There are a few important rules to remember when creating an outdoor living space, the most significant being that the difference between indoor and outdoor kitchen design is the exposure to the elements. It is critical, therefore, to decide carefully about the materials chosen to design an outdoor kitchen. DANVER recommends high-quality stainless steel as it provides a sanitary surface, is easily cleaned, 100 percent recyclable and corrosion-resistant.

In addition, plan the design to encompass the entire outdoor entertaining space as part of a single functional plan. Dining areas, cooking areas and pool areas often coexist. Think of these as outdoor rooms and consider the flow of traffic as part of the design.

For more information on DANVER’s outdoor kitchen offerings or to design an outdoor kitchen, visit www.danver.com and call 888.441.0537.