Description:
The Cal Flame BBQ07890P Sear Zone Burner is a stainless steel module designed to replace a standard burner in select Cal Flame grills. It delivers 15,000 BTUs of concentrated heat, allowing users to apply direct thermal contact for fast browning, crust formation, and moisture retention.
Its compact dimensions—5⅜″ W x 3⅜″ H x 12½″ D—fit within Cal Flame’s modular burner layout, making it suitable for users who want to configure distinct cooking zones. The burner reaches high temperatures quickly and distributes heat evenly across its surface, supporting consistent results with proteins and vegetables.
Key Information:
- Part Number: BBQ07890P
- Material: Made from durable 430 stainless steel for longevity
- BTU Output: Powerful 15,000 BTU output for intense heat
- Use Case: High-temperature searing zone for Cal Flame grills that quickly seals in juices
- Compatibility: Select Cal Flame grill models
- Installation: Replaces standard burner; consult ma
- Dimensions: 3 3/8" W x 12 1/2" D x 5 3/8" H
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Compliance: Manufacturer-certified accessory - ideal for browning, caramelizing, and blackening
This component is intended for users who require precise control over surface temperature and cooking speed. Installation should follow manufacturer guidelines, and compatibility should be verified before purchase
Benefits:
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Provides a dedicated high-heat zone for direct-contact cooking
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Supports fast surface browning and crust formation
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Fits within modular burner layouts without requiring additional space
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Suitable for steaks, fish, poultry, and vegetables requiring rapid heat exposure
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Allows users to configure multi-zone cooking setups
FAQs
Q: Can this burner be installed alongside standard burners?
A: Yes, it replaces one standard burner and integrates with existing layouts to create a multi-zone cooking surface.
Q: Is this compatible with all Cal Flame grills?
A: Compatibility varies. Refer to your grill’s manual or contact us or Cal Flame support to confirm fit.
Q: What cooking techniques benefit most from this burner?
A: Direct-contact searing, flash browning, and crust development on proteins and vegetables.