One grill. Four grilling traditions.
Parrilla from Argentina — slow, salt-only, over wood. Robata from Japan — skewers over binchotan, precision distance.
American BBQ — low-and-slow, wood smoke, offset airflow. Open-flame searing — hard sear, 30 mm from the coal.
Most kitchens need a different piece of equipment for each. Most chefs quietly accept this as a capital-expense problem.
Lamsturn doesn’t.
Gear-driven height adjustment in 30 mm increments, built by hand in Paju, South Korea. Specify V-grate or round rod. Stand or tabletop. Full stainless 304 or heat-painted steel. One grill carries your menu through seasons — and through whatever your sous chef wants to try next year.
This is why it’s in: → 2-Michelin-Star Jungsik and Kwonsooksoo → Paulo Airaudo’s 1985 Cantina Argentina (San Sebastián) → Vicky Lau’s TATE Dining Room ★★ (Hong Kong) → And 60+ professional kitchens across Korea
The grill adapts. Your menu doesn’t have to wait for new equipment.
Lamsturn. Turning on the lamps since 2012. Represented worldwide by Umzikim Inc. Planning a new kitchen? DM open.
#ChefLife #GrillDesign #OpenFire #AsadoGrill #RobataGrill #AmericanBBQ #MichelinKitchen #Lamsturn
