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THE SHOP IN CHINATOWN WILL BE CLOSED ON MARCH 31ST, EASTER SUNDAY. APOLOGIES FOR ANY INCONVENIENCE. THE SHOP IN CHINATOWN WILL BE CLOSED ON MARCH 31ST, EASTER SUNDAY. APOLOGIES FOR ANY INCONVENIENCE.
Chef's Press
Chef's Press
Chef's Press
Chef's Press
Chef's Press

Chef's Press

$21.00

The Chef's Press by Chef Bruce Hill

The Chef’s Press is a vented, weight-adjustable cooking tool that causes food to cook 20-30% faster by making better contact with the cooking surface.

Available in 8, 13, and 18 oz.:

8 oz:

Dimensions: 116mm x 132 mm
Handle Height: 27 mm
11 gauge stainless steel

The original press, the 8oz. Chef’s Press was designed to be stacked. Use up to 6 presses for multiple weight possibilities. (8/16/24/32/40/48 oz.) The 8oz. press can be used in a staggered arrangement to cover larger items.

Best Uses:

  • Single press: delicate items, such as skin on fish filets and vegetable slices to grill

  • 2+ presses: pork cutlets, eggplant, grilled cheese sandwich, etc.

  • Marinating

  • Submerging (sous vide cooking)

Cleaning and Care:

  • Wash with hot water and soap.

  • Dishwasher safe.

 

13 oz:

Dimensions 116 mm x 132 mm
Handle Height - 31 mm
7 gauge stainless steel 

The second generation press, the 13 oz. Chef’s Press was designed for items with more density. Use up to 4 presses for multiple weight possibilities. (13/26/39/52 oz.). The 13 oz. press can be used in a staggered arrangement to cover larger items.

 

18 oz:

Dimensions 127 mm x 165 mm (5” x 6.5”)
Handle Height - 31 mm
7 gauge stainless steel

The second generation press, the 18 oz. Chef’s Press was designed for items with more density. Use up to 4 presses for multiple weight possibilities. (18/36/54/72 oz.). The 18 oz. press can be used in a staggered arrangement to cover larger items.

The handle for the 8 oz., 13oz. and 18 oz. Chef’s Presses are the same dimensions and can work together.

Best Uses:

  • Single press: burgers, duck breast

  • 2+ presses: thick cut steaks, pork chops, cauliflower steaks, etc.

  • Marinating

  • Submerging (sous vide cooking)

Cleaning and Care:

  • Wash with hot water and soap.

  • Dishwasher safe.