Synergy Grill Technology has launched a range of outdoor products aimed towards publicans and other hospitality sectors who are looking to reopen their operations following the Covid-19 lockdown.
Richard Ebbs, commercial and marketing director at Synergy Grill Technology explained: “Outdoor space, whether within a pub garden or hotel courtyard, has always had great potential to be a significant profit generator for a venue. However, with operators coming back from lockdown, and their customers keen to enjoy their ability to meet up again and enjoy restaurant quality food, this has never been more important, especially when many will only be operating on a reduced capacity. By opening-up outdoor space it can help grow footfall and in turn sales, whilst helping with social distancing for teams in the kitchen.
“It is also important that operators think of this space in the same way that they do their permanent kitchen and purchase equipment that is up to the demands of a commercial environment, rather than opting for a cheaper domestic alternative which could actually harm the hard-built reputation of the venue. For chefs looking to achieve quality results from the heart of a pub garden or outdoor event, then Synergy Grill’s new outdoor cooking options, reigns supreme.”
Initially, Synergy Grill Technology will be promoting four outdoor options. Alongside the smaller 630mm-wide Trilogy grill and Chargrill Oven recently launched, Synergy has introduced a fully integrated Outdoor Cook station which has the option of Adande refrigerator drawers underneath.
outdoEbbs continued: “We have tried to provide options that would suit all customers depending on their venue size and budgets. These items will also be available through the new Synergy Contract Scheme allowing operators to spread the cost of the equipment whilst reaping the immediate benefits of lower energy costs and additional revenues like no other.”
All the options from Synergy Grill Technology are designed to be unlike conventional barbecues where temperature loss is exacerbated by the volume of food placed on the bars. The brand’s thermal shock resistant grill bars are said to allow chefs to cook a higher volume of food and maintain temperature.
The atomisation of fats should also allow for natural oils to be returned to the food. This process also turns fat molecules into dust, thus eradicating the need for a fat tray and the need to dispose of fat waste.
Using the latest patented burner technology and heat capturing ceramic technology is also said to ensure that heat is focused directly towards the food, therefore requiring less energy for a cleaner, safer and greener grilling experience.