ORDER BY AUG 24th FOR WEEK ZERO
Bring the steakhouse to your next tailgate. And now, also turn your Schwank Grill into a portable pizza oven that makes Neapolitan-style pizzas in under 3 minutes.
$150 Starting Line Set (Cordierite Pizza Stone, Pizza Peel and Cutting Board) included with every grill at checkout.
The Schwank 1500° Infrared Grill brings the infrared technology used by the world's best steakhouses to your backyard.
Schwank's German-engineered burner technology produces radiant energy in wavelengths absorbed directly by the meat, not by the air around it. Surface temperature crosses the Maillard threshold in seconds.
Every conventional grill puts flame under the food. Schwank inverts the architecture.
Zero flare-ups, the sear stays even, and the rendered fat falls safely into a drip tray below.
What a conventional grill loses to the flame, Schwank captures. Once you're ready to serve, pour the drippings on top for the perfect steakhouse finish.
Sear it. Taste it. Love it — or send it back.
14 days - No questions.
That dull overcooked layer between crust and pink center is a duration problem.
Heat conducts inward from the surface the whole time the steak is cooking. The longer it takes to build the crust, the more meat under the crust overcooks, going beyond well-done to grey.
Conventional grills need several minutes per side to develop crust. Schwank builds it in under 90 seconds. Less time over heat, less heat conducted inward, less grey ring.
The Maillard reaction is the chemistry behind the dark crust and most of the flavor compounds you taste in a steakhouse steak. It begins above 285°F at the surface and runs hottest between 300 and 380°F. The longer the surface holds in that range, the more flavor compounds form.
As long as moisture sits on the surface of the raw steak, the temperature can't climb past 212°F - the boiling point of water.
Schwank Grill's infrared energy radiates straight into the surface in wavelengths water absorbs. The surface dries in seconds, allowing temperature to rise above the threshold required for crust formation before the interior has time to overcook.
Raw steak is 70% water by weight, and loses 15 to 30% of its weight during cooking. Conventional grills cooks by moving hot air around the steak. Hot air pulls moisture off the meat, like a dehydrator.
Schwank's infrared burner heats differently. Energy transfers in wavelengths water and protein absorb directly. There's no drying air stream and at 1,500°F, the center reaches desired temperature in as little as 3 minutes depending on thickness and desired doneness.
Reduced total time-at-heat minimizes fluid loss and shrinkage while preserving juiciness.
A steak continuously loses moisture while cooking. Water leaves as steam. Fat gets liquified - and on a conventional grill, it falls onto the burner and burns off as smoke.
With Schwank's salamander design the fat and juices that do render don't go to waste. They collect in the drip tray below - concentrated and caramelized.
Add butter and herbs to make a pan jus of your choice, and pour over once the steak is rested and sliced. It's the finishing move you only ever see at the restaurant.
The infrared technology behind the modern steakhouse was invented by the Schwank family in 1939 and continuously refined over 3 generations.
Same technology. Same facility. Same standards as commercial salamander broilers. Re-engineered to let you bring the steakhouse home.
