Ω · An asado + smoke station in one cabinet
One cabinet. Every fire.
A wide, sealed stainless cabinet that opens into a full outdoor fire station — a prep + sink counter, a brasero-fed Argentine parrilla and a vertical rack smoker, under two lift-up roofs. Laid out so an asador and a pitmaster can both cook at once.
The idea
Serious outdoor cooks buy one fire, then build a kitchen around it — counters, a sink, shelter — and it never packs away. omegaClass puts the whole station in one stainless cabinet that locks shut, weatherproof, when you’re done.
Three zones · two masters
An asador and a pitmaster want different things. One wants a brasero, a rake and a crank grate. The other wants sealed, insulated racks and a fire he can tend without opening the chamber. omegaClass lays them out side by side, left to right, with a shared prep counter, so neither has to wait for the other.
Front elevation, open, to scale (1 unit = 1 cm). Ghosted figures are 178 cm tall.
A Shared · ~60 cm
The landing counter an asador needs beside the fire and the wrap station a pitmaster needs beside the smoker, built as one surface.
B The asador · ~90 cm
C The pitmaster · ~90 cm
Overhead
The top of the cabinet is two independent lids. Each one hinges at the top-back and lifts up and forward about 100° on visible gas struts. Raised, it becomes a roof over the cook, front edge at ~230 cm, with a task light underneath. Lowered, it seals the top against a weather gasket.
Live 3D · the model
The same parametric model that made every render on this page. Drag to orbit. Pick a posture, or drive the three controls one at a time.
Static render · live 3D needs JavaScript
Live configurator unavailable
This browser has no WebGL, so you are looking at a static render. The renders above cover every posture.
Open Station
Both roofs up — brasero, wide parrilla, sink and counter, and the sealed smoker, all revealed and sheltered.
Postures
Controls
Lids sealed ↔ raised into overhead roofs
Dual doors shut ↔ swung open on three racks
Cold ↔ brasero, parrilla and firebox lit. Flue smoke shows when the doors are shut.
Low sear ↔ gentle, across ~15 cm of crank travel
The specification
Marine stainless, folded, TIG-welded and polished into one carcass. The numbers below come from the concept plan; performance figures are design targets until a prototype measures them.
Cabinet
240 × 68 × 205 cm
Marine 304/316 stainless on adjustable leveling feet. Sealed and lockable.
Roofs
2 lids · ~100° lift
Corrugated undersides, gas struts, mechanical locks, task lights. Front edge ~230 cm.
Parrilla
~55 cm · ~15 cm crank
V-channel grate fed by a ~35 cm brasero. Hanging rack, grease channel and cup.
Smoker
3 racks · 2 doors
Insulated double wall, firebox below, baffle, intake damper, damped top flue.
Prep
~92 cm counter
Stainless sink, gooseneck faucet, butcher-block accent, cabinets and drawers.
Fuel
Wood + charcoal
A charcoal and wood purist’s station. Wood store under the brasero.
01
The carcass, smoker chamber, fireboxes and stored fuel sit low in a 240 × 68 cm footprint. The raised lids are light panels, so they add height without moving the center of gravity much.
02
Fire below, racks above, flue on top: the stack effect pulls air in low and pushes smoke out high. Intake and flue dampers meter the burn.
ΔP ≈ g · H · (ρambient − ρflue)
03
A ceramic-fiber double wall (k ≈ 0.06 W/m·K) keeps heat in the chamber. Target: ~50–75% less fuel than an uninsulated thin-wall smoker at the same temperature — to be verified by calorimetry.
Concept weight budget, by system
Why it doesn’t exist yet
Each reference product does one thing very well. omegaClass keeps the best idea from each and puts them in one cabinet that closes. The originality is in the integration, not in any single hinge or grate.
| Category | Live-fire parrilla | Low & slow smoke | Sink, counter, storage | Overhead shelter | Closes & locks | Two cooks at once |
|---|---|---|---|---|---|---|
| Argentine parrillaAcuarinox class | ● | – | – | – | – | – |
| Insulated steel cabinetKeveri class | – | ● | – | – | – | – |
| Kamado / ceramic dome | – | ● | – | – | – | – |
| Vertical / offset smoker | – | ● | – | – | – | – |
| Prefab outdoor kitchen | ◐ | ◐ | ● | – | – | – |
| omegaClass | ● | ● | ● | ● | ● | ● |
● does it · ◐ usually one cooking mode · – doesn’t. Categories are public reference points only; no relationship with any company is implied. Source: PLAN §5.2.
The plan
A full written plan covers product, engineering, manufacturing, go-to-market and the raise. The headline: more than any single premium appliance, less than a custom outdoor kitchen that can never close.
Middle of an ~$18k–$24k bracket
Pilot → at scale
Direct channel
18–24 months to first revenue
Thesis, spec, 3D configurator, this plan.
Close the round. Freeze form, zones and roof geometry.
Real fire in both zones. Measure fuel, heat and rack gradient.
UL/CE and structural sign-off. A 25-unit pilot fleet.
First ~120-unit run against reservations.
Market sizing, the 20-line weight budget, an indicative BOM, tooling and NRE, risks and mitigations, and the full roadmap. Every figure in it is a labeled concept-stage estimate.
