Synergy Grill Technology has announced the launch of a new 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 explains:

“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 630 wide Trilogy grill and Chargrill Oven recently launched, Synergy has introduced a new fully integrated Outdoor Cook station which has  the option of Adande refrigerator drawers underneath.

Richard Ebbs 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 unlike conventional barbecues where temperature loss is exacerbated by the volume of food placed on the bars. Thanks to the brands’ practical thermal shock resistant grill bars, which allow chefs to cook a higher volume of food, they can be safe in the knowledge that the temperature will not drop.

The atomisation of fats also allows for natural oils to be returned to the food: From succulent steaks, chargrilled chicken, juicy sausages, veggies and more, Synergy’s outdoor grill technology ensures perfect chargrill results time after time.

This unique process also turns fat molecules into dust, thus eradicating the need for a fat tray and the need to dispose of fat waste altogether. The dust can then simply be vacuumed or brushed away the morning after service which eliminates the need to purchase harsh kitchen chemicals.  Not only does this remove the need to spend hours cleaning fat trays, it also reduces operator’s contributions to environmental damage caused by fat and grease disposal such as sewage blockages and fatbergs.

Caterers can also assure a sustainable chargrill solution with Synergy Grill. Using the latest patented burner technology and heat capturing ceramic technology. This technology ensures that heat is focused directly towards the food, therefore requiring less energy for a cleaner, safer and greener grilling experience.

Synergy Grill Technology

For further information on Synergy Grill Technology, please visit www.synergygrill.com call 07384 466324 or email re@synergygrill.com

Connect with Synergy Grill Technology on social media @synergygrill #LikeNoOther