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Flame/Char Grilling entails running the grill at temperatures between 600 and 700 C. This method is normally used for meat products such as beef, chicken or steaks or vegetable products such as peppers or onions. The intense heat chars the outside of the product and it gives the traditional char grilled taste and appearance to the product. Most of the fat that is given off by the product will be ignited be the very high temperature of the grilling chamber and so very little fat is deposited in the fat collecting system. If you look into the grilling chamber whilst the product is being flame grilled, you will see spurts of blue flame being given off by the product. The edges of the products, particularly if they are fatty will blacken and give the traditional charred appearance and taste. Please contact us for further information.
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Frampton International
Limited
Telephone: +44 (0) 1354 650569 |
