Tucker Press | Stainless Steel Protein Press & Burger Smasher
In stock
Shipping & Returns
SHIPPING INFORMATION
Shipping rates are calculated with dimensions of individual products and if buying multiple items, you will pay a capped postage price as long as the total weight doesn’t exceed 5kg.
DELIVERY TIMES
Whilst we are flat out like a lizard drinking, we are extremely responsive and will have your precious cargo sent with Australia Post or courier for our domestic and international customers. Our target is to have your order packed and ready for shipment within a business day.
INTERNATIONAL
All of our products are available to our international customers except the Suncraft range. Please be aware that there is a possibility of customs duty for your country and it is your responsibility to settle any fees. We will do our very best to advise you if this will apply to your order.
RETURNS
Returns will be accepted for inspection & exchange with authorisation. If you need to return an item, please contact Customer Service at info@aussieq.com.au within 7 days of purchase. Please include your order number and reason for return. We will respond with instructions on how to proceed.
The protein press, or burger smasher, gives your meat a proper even cook, cracking sear, and that golden caramelised finish every Aussie backyard legend aims for.
What can it be utilised for:
The protein press, commonly called a burger smasher, ensures your protein cooks evenly while delivering a perfect sear and rich caramelisation. You can use the Tucker Press on things like crispy skin fish, burgers, steaks, chicken, and toasting bread in the pan. I designed the Tucker Press to be extremely functional, sturdy and have a linkage back to Australia - namely the Tasmanian oak handle.
Benefits/Features:
- 316 Stainless steel
- 160mm base
- Tasmanian Oak handle
- Taller handle than most to prevent hand burning
- Weighs down your protein without demolishing your food
- Laser engraved in Australia with 'BANG IT IN' and AUSSIEQ logo
- Australian Made
