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Whole range of 5 Grills and BBQs Classe models, offered for sale from € 169.00 , in Prompt Delivery and Free shipping . Purchase directly from AgriEuro with no third parties nor unwanted surpreses: compared to the other online markets, who rely on third dealers (it means no assistance nor warranty), we offer Direct and Complete Assistance, which starts from pre-sales service up to after-sales assistance. The items are directly shipped from our AgriEuro distribution centre. Thus, we are the only online seller providing After-Sales Assistance for the Grills and BBQs Classe products and supplying Spare Parts (you access the exploded drawing once entered your Account).
Classe Italy was established in Empoli, in the heart of Tuscany, in 1987. Its business began with forged kitchen cutlery, distributed first in Italy and Europe and later overseas. The brand has retained the character of the family business founded by Franco Nucci and continued by his son Riccardo, creative director and designer of numerous products. Alberto subsequently joined the family in developing the company. Over the years, Classe has expanded its range with pasta makers, vacuum-packing systems, small appliances and cooking equipment. In 2010, the brand introduced Svuotino, a patented vacuum-packing machine with particularly compact dimensions.
Classe Barbecues bring the brand’s focus on functionality, materials and design to outdoor cooking. Their compact configurations meet the requirements of users who want to cook meat, fish, vegetables and other foods over charcoal. Portable models can be placed on tables and outdoor surfaces, making them suitable for garden lunches, picnics, camping and motorhome trips. Their compact construction makes transportation and positioning in the available space easier. The forced-ventilation systems fitted to selected models speed up ignition and allow the heat intensity to be adjusted. Stainless-steel construction and the separation of charcoal from cooking liquids complete a range designed for practical, tidy hobby use.
At AgriEuro, Classe Barbecues can be selected according to their technical features, helping users find the configuration best suited to their requirements. Dimensions, cooking surface, materials and heat adjustment affect practicality and the types of food that can be prepared.
These solutions are mainly intended for hobby use and are suitable for cooking for small groups. They are designed for outdoor home barbecues, picnics and camping trips, in accordance with the manufacturer’s instructions.
The Classe selection includes compact solutions designed for charcoal cooking. Adjustable heat allows grilling to be adapted to the thickness and texture of different foods. The portable construction makes it easier to prepare outdoor meals even where space is limited.
Classe charcoal barbecues combine traditional charcoal cooking with solutions designed to simplify ignition, adjustment and cleaning. The tabletop configurations are suitable for meat, fish, vegetables, skewers and small portions cooked outdoors. Their compact format makes transportation easier and allows the barbecue to be positioned on a stable, heat-resistant surface. On models equipped with forced ventilation, airflow accelerates charcoal ignition and regulates heat intensity. The double chamber limits heat transfer to the outer body. A dedicated container collects fats and liquids before they reach the charcoal, reducing smoke and flare-ups. Removable parts make cleaning easier after cooking. The stainless-steel grill provides a strong, orderly surface for arranging food.
AgriEuro supports the purchase of Classe Barbecues with services dedicated to delivery, maintenance and after-sales support. Its logistics centres and specialised assistance provide reliable points of contact throughout the product’s service life.
Explore the available models and choose the Classe Barbecue best suited to your outdoor cooking. Purchase now from AgriEuro and add charcoal cooking to your social occasions.
The choice mainly depends on the cooking surface, the number of diners and how often the barbecue will be transported. A compact tabletop model is suitable for small groups, picnics, camping and limited outdoor spaces. Weight, grill material, ventilation system and power supply should also be assessed. The technical data sheet provides further information about included equipment, overall dimensions and approximate assembly times.
A portable charcoal barbecue must be positioned outdoors on a stable, level and heat-resistant surface. It must remain away from walls, roofs, flammable materials and frequently used passageways. Before lighting it, check any regulations established by the local authority, campsite or residential building. The barbecue must never be lit indoors, inside tents, on unventilated verandas or in spaces where fumes may accumulate.
Forced ventilation directs air into the charcoal container through a small electrically powered system. Greater airflow accelerates combustion and increases the heat; a lower setting reduces the intensity of the embers. On compatible models, the system can be powered by batteries or a power bank connected by cable. Before cooking, check the charge level, connections and correct positioning of the motor compartment.
The time varies according to the model, amount and quality of charcoal, and weather conditions. For Classe models with forced ventilation, the technical data sheet may indicate an ignition time of approximately four minutes. The barbecue is ready when the charcoal burns evenly and the heat has stabilised. Always follow the procedure in the instruction manual and use only firelighters suitable for food preparation.
The amount depends on the cooking surface, required temperature and planned cooking time. A compact model generally requires less fuel than a large traditional barbecue. For some Classe configurations, approximately 200-250 grams of charcoal may be sufficient for cooking sessions lasting 50 to 100 minutes. These figures are indicative, as wind, outdoor temperature and ventilation intensity can alter fuel consumption.
With direct cooking, food is positioned above the charcoal and receives intense heat. This method is suitable for steaks, burgers, skewers, sliced vegetables and other quick preparations. With indirect cooking, the charcoal is arranged at the sides and the food remains away from the heat source. This method requires a compatible barbecue, preferably with a lid, and is suitable for larger cuts or longer cooking times.
Temperature is controlled through the amount of fuel and the airflow reaching the charcoal. More oxygen produces more intense combustion; reduced airflow gradually lowers the heat. On Classe Barbecues with adjustable ventilation, the dedicated control changes the air speed without moving the charcoal. The arrangement of the embers also affects the result by creating hotter zones and sections where food can rest away from intense heat.
Less smoke is produced when fats and juices do not drip directly onto the charcoal. Models with a liquid collection container separate these residues from the embers and reduce flare-ups. It is also useful to remove excess fat from food, avoid excessive seasoning and keep the grill clean. The term smokeless indicates reduced smoke production, not its complete absence, so the barbecue must always be used outdoors.
Cleaning should begin only when the charcoal, grill and structure are completely cold. Remove ashes and residues, empty the liquid collection container and clean the grill with tools suitable for stainless steel. Removable parts can be washed according to the instructions in the manual and product data sheet. The outer body, motor compartment and electrical components must not be immersed in water or placed in a dishwasher.
After cooking, switch off the ventilation power supply and wait until the embers are completely extinguished. Charcoal must not be touched, moved or disposed of while it remains hot. Do not pour water onto hot components unless the manufacturer states otherwise, as thermal shock may damage the materials. Ash and residues should be removed only after complete cooling and disposed of according to local regulations.
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