Our Grill Method / System
Besides the use of “Green” energy sources, it will avoid the production of benzopyrenes and due to a system that increase the air density under the rack level, will maintain the most part of the minerals that usually are lost during grilling. The result is a 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 our restaurant units, we will be able to produce from 200 to 300 meals per hour, depending on the type of food. With our concept, cooking time is reduced by thirty-five percent.
The developed concept will allow us to reduce the gas and electricity usage because its efficiency. We only need one minute to warm-up the grill and be able to have 797 °F at the rack level. The concept allow us to control different parts of the grill in a way to use the right temperature according to the food that we are grilling. Fish and meat will be able to be grilled at the same time without split flavors.
To avoid damage to the ecosystem, our concept will allow 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 will include it in our recycling food waste program.
The regular problems of hood and chimney kitchen cleaning are quite low. As when grilling, no smoke will be originated by burning the debris and fat that fall when food is cooking, 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.