Open fire fine dining with Vulcanus: how different models and accessories scale your kitchen and events

Open fire cooking is no longer reserved only for weekend barbecues. In hotels, resorts and serious B2B events it is becoming a central tool for storytelling, guest experience and F&B sales. Vulcanus grills are designed as a platform – a combination of different models and professional accessories that can be scaled from a small hotel pop-up to a large gastro festival.

Through Vulcanus B2B Festivals you can see how various Vulcanus models work in real conditions and how local distributors and the SmoothieBarmen agency can help you build a complete open fire concept for your venue or event.

2. Plancha, grill grates and accessories – a full open-air kitchen

The Vulcanus plate and central firebox can be extended with a range of professional accessories, turning the grill into a compact open-air kitchen:

• Grill grates and height adjusters for multi-level cooking and combining meat, fish and vegetables.
• Asado / cross and rotisserie elements for large cuts and signature pieces that visually anchor the event.
• Pans, pots, wok, paella and pizza accessories for one-pot dishes, stir-fries, paellas and flatbreads.
• Work and service surfaces with integrated wood storage and space for mise en place.

With the right set of accessories, a single Vulcanus zone can handle a complete menu – from starters and mains to side dishes and even some desserts – which is exactly how we use them on Vulcanus Festivals.

3. Scaling volume for events and festivals

At B2B events, festivals and during peak season, the key question is how many portions you can serve per hour without losing quality. By combining larger models, multiple temperature zones, extra grates and asado/rotisserie accessories, you can:

• use one Vulcanus as a “workhorse” for high-volume dishes (burgers, steaks, fish, vegetables),
• dedicate another unit to slower, more theatrical preparations (whole cuts, asado),
• use a third as a support station – finishing, side dishes, vegetable preparations and desserts.

On larger Vulcanus Festivals we often build a Vulcanus line of 2–4 units, each with a clear role. This setup can serve hundreds of guests in a relatively short timeframe – not as mass catering, but as a structured open fire experience.

4. Connecting Vulcanus with bar, coffee and automation

The real power of Vulcanus appears when the grill setup is combined with a smart beverage and coffee concept. On Vulcanus Festivals this is coordinated by the SmoothieBarmen hospitality agency, using its core concepts:

• Bar programmes – cocktails, spritzes, wine and beer designed to match open fire food.
• HealthyBar – functional drinks, mocktails and 100% fruit-based beverages for wellness, spa and daytime guests.
• Future of Brewing – coffee as an experience (filter, cold brew, nitro, automated milk solutions).
• Dispensing & automation – HealthyTower, CloudMix, FlowSmart and other systems for fast, controlled pouring and data tracking.

Food comes from the Vulcanus line, drinks from a well-designed bar and coffee station – together forming a complete F&B concept that can be replicated in hotels, beach bars, resorts and high-end events across different regions, with support from local Vulcanus distributors and SmoothieBarmen as a concept partner.

5. Who benefits most from a Vulcanus setup

• Resorts and hotels that want a strong F&B identity and signature open fire events.
• Wine & gastro destinations that want an open fire zone for guests and B2B networking.
• Cities and tourism boards looking for a boutique B2B format instead of a classic trade show.
• Event agencies and local organisers who want a ready-made open fire + bar + coffee concept.

Whether you are working with a Vulcanus distributor in your region or exploring the concept for the first time, Vulcanus B2B Festivals are the best place to see how these setups perform in real life – and how far you can take open fire fine dining in your own project.