To learn more about our project and what we are bringing to the Food Service market you can access our website and also the blog. Result of several years of tests the usage in small grill businesses and the consequent improvement our grill project is the only one in the world with its characteristics and was developed to be able to grill any type of food without producing carcinogens. 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 retain the most part of the nutrients that usually are lost during grilling resulting in healthier and suculent 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 stores we will be able to produce from 140 to 180 meals per hour depending on the type of food. In our concept cooking time is reduced by thirty-five percent and 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 dont have the risk of fire caused by the accumulation of fat in the walls of the chimney.

To learn more about our project and what we are bringing to the Food Service market you can access our website and also the blog. Result of several years of tests the usage in small grill businesses and the consequent improvement our grill project is the only one in the world with its characteristics and was developed to be able to grill any type of food without producing carcinogens. 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 retain the most part of the nutrients that usually are lost during grilling resulting in healthier and suculent 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 stores we will be able to produce from 140 to 180 meals per hour depending on the type of food. In our concept cooking time is reduced by thirty-five percent and 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 dont have the risk of fire caused by the accumulation of fat in the walls of the chimney.

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