This portable Cinders barbecue is designed for outdoor caterers serving at events, mobile pitches and temporary hospitality locations. Its folding format, straightforward propane operation and commercial cooking surface make it useful where equipment must be transported, set up and packed away regularly.

Its chrome-plated frame folds for transport to a supported folded width of 1120 mm and depth of 660 mm, and the barbecue can be stored vertically to reduce the required floor space. The frame stands on feet rather than wheels and has no undershelf, keeping the portable design uncomplicated for mobile outdoor catering.

The pack contains 1 barbecue unit with the hose and regulator already fitted, so no component assembly is needed; the folding legs still need to be opened and secured before use. The propane connection operates at 14.5psi or 1.0bar, but the gas cylinder is not included.

It uses propane and can run for up to 18 hours at full heat from a 13kg cylinder. The cylinder is not supplied. A 13kg or 19kg propane cylinder with the correct connection can be used, and it must remain upright, accessible and away from hot surfaces.

It reaches cooking heat in less than 5 minutes, helping caterers begin service promptly after safe setup and lighting. Food thickness, starting temperature, loading and outdoor conditions will still affect individual cooking times.

The cooking area is 800 x 457 mm. Its output is 16 well-done 8oz steaks in 8 minutes, giving event caterers a useful benchmark for planning batch cooking and service throughput.

Its operating dimensions are 850(H) x 910(W) x 660(D)mm: 850 mm in height, 910 mm in width and 660 mm in depth. Allow additional clear space around and above it, position it on a firm, level outdoor surface and keep it away from combustible materials.

The barbecue uses 18/10 stainless steel for a durable commercial cooking structure, combined with a chrome-plated folding frame and brown finish. This construction supports its portable, robust design for repeated outdoor catering use.

Reflected heat burns away fatty deposits inside the barbecue. Leave it running until smoke stops, then allow it to cool. Do not remove the stainless-steel cooking surface. Carbon on top can be removed with a stiff wire brush and nylon pad; avoid caustic cleaners and keep burner aeration openings clear.

A stainless-steel clip beneath the drain hole holds a disposable ring-pull can to collect excess fat. The can is not included. When fat collection is required, fit it before cooking, use an oven glove when removing it because it may be hot and dispose of the contents carefully.

The robust design is intended for easy, low-maintenance operation and includes a 1-year parts and labour warranty. Servicing is recommended at least once per season, depending on use, and should be completed by a registered Gas Safe engineer rather than the owner.

Check that the hose fully covers both nozzles and remains secure, then apply soapy water around every gas connection and along the hose. Never use a naked flame for leak testing. If bubbles appear, turn off the cylinder and contact a qualified LPG engineer.

Disconnect the cylinder and keep the clean, dry barbecue indoors in hygienic conditions; its folding frame allows vertical storage. Propane cylinders must remain outdoors and should be stored in accordance with the gas supplier's guidance.