Synergy Grill Technology has appointed Di Howard to its team as a consultant.
Having worked within the water industry, she knows the devastating effect that fatbergs can have on the sewer network, and so will be helping to inform end users on both the operational and environmental benefits of the brand.
Howard comes in to the role with experience at Thames Water and consulting with many organisations to define and roll out customer experience programmes. The manufacturer believes this makes her very capable to represent its equipment, which aims to eliminate fatbergs, help the environment and reduce the operational costs of kitchens.
Justin Cadbury, chairman and CEO of Synergy Grill Technology commented: “We’re delighted to be welcoming Di to the Synergy Grill Technology team. With a reputation for driving transformational change and with a thorough understanding of the environmental issues which are core to our equipment, Di made for a natural choice for this new position.
“Alongside advising Synergy Grill and its dealers and customers on some of the environmental issues, Di will also be managing Synergy Grills key dealers in the south of the UK, helping them to grow their sales and profits through Synergy Grill and also supporting their customers.”
Howard added: “I am thrilled to be commencing this role with Synergy Grill Technology and such a team. As well as the role being suited to my experience, the super energy efficient ethos of the equipment perfectly suits my personal passion for exciting but proven product innovations delivering serious environmental benefits.
“Unlike conventional chargrills, award-winning Synergy Grill technology atomises any fat produced during the cooking process, leaving only dust to be vacuumed or brushed away the morning after service.
“Not only does this eliminate the need to spend hours cleaning fat trays, it also reduces an operator’s contributions to environmental damage caused by fat and grease disposal such as blocked sewers. Add to this the fact that a Synergy Grill gives greater yields and more succulent meat, and you can see why it has been referred to as the future of grilling.”