Volcann™ SMASHA Premium Stainless Steel Burger Press
The Volcann SMASHA Premium Stainless Steel Burger Press was designed for making Smashburgers. The Stainless Steel base and Galvanised handle make it easy to put all the pressure on the burger in those first stages of cooking to release juices and ensure a crispy and well-browned burger. This is suitable for use with frying pans, cooktops, BBQs and especially our SMASHA Flat Top Grill Conversion Griddle.
The burger press is made of food-grade stainless steel, with the handle made from Galvanised steel. It is both heat-resistant and rust-proof, designed to be durable and long-lasting.
The flat and smooth bottom of the burger press can minimise sticking when cooking smashburgers. Smooth, polished stainless steel can be cleaned with a simple wipe.
The Volcann SMASHA is designed and manufactured by Smashburger enthusiasts in the UK using heavy duty British Steel.
Key Features:
- Stainless Steel base and galvanised handle for easy burger pressing.
- Easy, wipe-clean base made from Stainless Steel.
- Suitable for other foods such as grilled sandwiches, quesadillas and paninis.
- Suitable for use with existing griddles, cooktops and Volcann BBQs.
- Designed with Smashburgers in mind.
- Designed and manufactured in the UK with British Steel.
Dimensions:
- Width: 125mm
- Height: 90mm
- Handle Length: 140mm
- Press Diameter: 125mm
What is a Smash Burger?
The idea behind a Smashburger is that instead of letting a big, thick burger sit on the grill to cook, you add the burger meat to a sizzling hot grilltop and smash it down with a burger press as it cooks for the first few seconds. The combination of high heat and heavy pressure helps to create a crispy and well-browned burger that cooks extremely fast.
After cooking for 90 seconds or so, you should add some cheese and cook it for another 2 minutes before serving it in a crispy brioche bun.
The end result is a delicious caramelised flavour and a juicy burger. The Volcann SMASHA is designed to get you these results with ease.
