Synergy Grill launches first chargrill oven

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Synergy Grill Technology’s new CharGo combines features of both chargrills and commercial ovens.

Synergy Grill Technology has revealed the CharGo, combining the features of its grill with those desired of a commercial oven.

Manufactured at Synergy’s Cambridgeshire-based factory, the CharGo Oven is a solution for operators that are looking to make a menu-smart, and economically-smart equipment investment, given that this unit takes on the roles of an oven and grill within a single unit.

Richard Ebbs, commercial and marketing director at Synergy Grill Technology explained: “The best-of-both Synergy CharGo is able to steam/smoke/slow-cook/grill any desired food item to perfection in, within a single unit. As such, operators no longer need to invest in a separate oven and grill in order to execute a versatile menu, which of course, will help operators minimise their costs and save valuable kitchen space.”

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Pitched as an alternative to gas and coal chargrills and charcoal ovens, the new CharGo requires no charcoal and is claimed to use up to 72% less gas than a standard chargrill. This is thanks to the product’s lid and temperature control, which together should work to safely keep heat within the cavity of the chargrill oven.

This efficient retention of heat could also allow operators to cut cooking times, as the unit is claimed to be able to cook many products in half the time of a standard chargrill. Furthermore, Synergy’s CharGo Oven features a temperature control which allow chefs to maintain their desired cooking temperature within a few degrees.

Justin Cadbury, chairman of Synergy Grill Technology, said: “By incorporating our patented, fat-atomising technology into Synergy’s CharGo, operators will not only be able to expand their menus, reduce their energy consumption and speed up cooking times, but they will also be able to improve food quality like no other.

“This is because Synergy’s fat atomising technology ensures that any moisture that is initially lost from the food, is gently penetrated back into the food for a perfect texture and taste. This atomisation process also completely eradicates the need for a fat tray, and therefore, removes the historically strenuous task of cleaning, along with the environmentally damaging disposal of waste fat. This is a serious uplift to restaurant cooking technology that represents the future of commercial kitchens.”

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Clare Nicholls

The author Clare Nicholls

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