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Synergy Grill – However You Would Like It

18 May 2015

I was just chatting with one of our group customers and they said that the reason they like dealing with Synergy Grill is not just because the product is great but also that as we are the manufacturer we can make amendments to the product, manufacture new accessories to order and generally tweak the product to fit in with the exact customer requirements.

We like that, and we will always try to go the extra mile to make sure that the customer is happy and that we have provided exactly what they want.  A recent example of which was where the customer required three SG1300 Synergy Grills with complete solid tops suitable for Japanese Teppanyaki Cooking.

We had the tops manufactured in 15mm thick polished stainless steel, replaced the cast iron bars with the tops and also reconfigured the grill lids so that they curved around the grill as the customers would be served food by the chef across the grill.  All in around nine working days!

As the SG1300 has three independent burners, the Japanese chefs can use the middle burner only to cook and the rest of the space on the tops to chop and create the theatre of Teppanyaki cooking! The pic shows the launch night of the Kobee Restaurant in Dundee.

And also don’t forget that we’ve also manufactured a Slow Cooking and a Resting shelf for doing just that – slow cooking and resting……. A really popular addition to the range for a really flexible grilling station!

Why don’t you have a chat with us about what you need – you never know what we’ll be able to do unless you ask….

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Interviews

Interviewing customers on why they chose Synergy

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We catch up with Zak’s Authentic American Diners

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We strike gold at the Commercial Kitchen Show!

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Ribs & Burgers stop by Synergy HQ

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We speak to Chef Stevie Robson at Suffolk Food Hall

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Find out what Tom Aikens thinks of his Synergy Grill

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We caught up with Boyds Grill and Wine Bar

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Take a peek at who’s using a Synergy Grill!

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Chef Cyrus Todiwala, OBE praises his Synergy Grill

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Interview with Chef Chris Barratt at Galvin Hop

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Head Chef George from The Cock Hemingford Grey

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