01 June 2016
To celebrate National BBQ Week, we find out from Synergy customers why they believe our grills provide more control than charcoal.
Richard O’Connell, Executive Chef at Tom’s Kitchens commented: “We have been thoroughly impressed with the Synergy Grill. Cooking on it creates juicier, more succulent meat with less shrinkage on burgers. Sharp branding creates an authentic BBQ flavour without the hassle of lighting charcoal or the temperature fluctuations associated with traditional barbecuing. This combined with an easy hoovering cleaning method is what every chef won’t believe until they see it.”
Head Chef Stevie Robson at The Cookhouse commented: “There are so many things I like about the Synergy Grill such as the ease of turning it on and off. When you compare that to lighting charcoal every morning, it seems ludicrous. Because it is only one consistent temperature all the time, you don’t have to worry about maintaining the temperature of the charcoal.
James Peck, Head Chef at Barton Hall Hotel said: “We had a charcoal grill but it burnt a whole in the ozone layer! We had to soak it with lighting fluid 1½ hours before each service and light it twice a day. The temperature went from one extreme to the other. With the Synergy Grill the temperature is really consistent. And provides more controlled cooking and it creates juicier meat.”
“You literally couldn’t do a rare steak using the charcoal grill because it was such a furnace. As soon as you put it in and shut the door, it was incinerated. With a Synergy although it’s hot, you can see and touch the meat to see how it’s cooking.”
“Our charcoal grill ruined our ventilation system. We went from having it cleaned once a year to quarterly and we still can’t get all the black marks off the ceiling despite having if professionally cleaned.”