Our Project - Grill Method / System
Result of several years of tests, the usage in small grill businesses and the consequent improvement, our grill method is the only one in the world with its characteristics and was developed to grill any type of food without producing carcinogens.
Besides the use of "Green" energy sources, it will avoid the production of Benzopyrenes. Due to a system that increases the air density under the rack level we can maintain the most part of the minerals that usually are lost during grilling. The results are healthier and juicier grilled food.
The grill racks that we use were also specially designed to reduce the impact and creation of Heterocyclic amines. The contact area with grilling food is the smallest possible and even in some cases when using the turnover grilling system is nonexistent.
In any of our food service concepts, we will be able to produce a minimum of 150 meals per hour, depending on the type of food. With our used method, cooking time is reduced by thirty-five percent.
The developed method allow us to reduce the gas and electricity usage because its efficiency. We only need one minute to warm-up the grill to be able to have 797 °F at the rack level. The method also allows us to control different parts of the grill in a way to use the right temperature according to the type of food that we are grilling. Fish and meat will be able to be grilled at the same time without split/share flavors.
To avoid damage to the ecosystem, our concept allows us to retain the fat and falling debris from the food when grilling preventing from being dumped into the sewer system. Retaining the fat we include it in our recycling food waste program.
The regular problems of hood and chimney kitchen cleaning are quite low. When grilling, no smoke is originated by burning the debris and fat that fall when food is cooking and the maintenance of the hood and chimney is much easy. Besides that we don't have the risk of fire caused for by the accumulation of fat in the walls of the chimney.
Besides the use of "Green" energy sources, it will avoid the production of Benzopyrenes. Due to a system that increases the air density under the rack level we can maintain the most part of the minerals that usually are lost during grilling. The results are healthier and juicier grilled food.
The grill racks that we use were also specially designed to reduce the impact and creation of Heterocyclic amines. The contact area with grilling food is the smallest possible and even in some cases when using the turnover grilling system is nonexistent.
In any of our food service concepts, we will be able to produce a minimum of 150 meals per hour, depending on the type of food. With our used method, cooking time is reduced by thirty-five percent.
The developed method allow us to reduce the gas and electricity usage because its efficiency. We only need one minute to warm-up the grill to be able to have 797 °F at the rack level. The method also allows us to control different parts of the grill in a way to use the right temperature according to the type of food that we are grilling. Fish and meat will be able to be grilled at the same time without split/share flavors.
To avoid damage to the ecosystem, our concept allows us to retain the fat and falling debris from the food when grilling preventing from being dumped into the sewer system. Retaining the fat we include it in our recycling food waste program.
The regular problems of hood and chimney kitchen cleaning are quite low. When grilling, no smoke is originated by burning the debris and fat that fall when food is cooking and the maintenance of the hood and chimney is much easy. Besides that we don't have the risk of fire caused for by the accumulation of fat in the walls of the chimney.