Active Food Systems has unveiled the second generation of its Synergy Grill and promised operators it is even more robust and reliable than the original version (pictured).
The Synergy Mk2 follows extensive testing at the Cambridgeshire firm’s laboratory, where it has worked hard to achieve the optimal combustion mix to vaporise oils back through the original foods to give them a unique flavour and deliver enhanced heat distribution.
Chairman Justin Cadbury told FEJ that the improvements it has made to the cooking system, famed for having no fat tray, represent a “significant step forward” in its patented grill technology.
“There are differences [with the original version] which are mainly centred on the robustness and reliability of the product. Many of these cannot be seen because they are internal changes to the electronics and bespoke variations on the ceramics. The key factor for the Synergy grill, however, remains that we bring to the market a unique bit of technology which allows restaurateurs to produce a better food product at a lower cost price,” he explained.
Mr Cadbury said much of the company’s latest development work has been focused on operational reliability and heat uniformity. “We can now also set up the Synergy grill set to operate at different temperatures so as to optimise the different menu profiles for individual restaurants,” he said.
Mk2 has been put through its paces by a broad spectrum of clients ahead of its formal launch, allowing Synergy to track its performance in a live environment.One high-profile restaurant customer was able to perfectly seal 400 fresh duck breasts in just a few minutes using a SG1300 Mk2 model without having to move the product around to get equal cooking time.
Existing users of its equipment include Carlton Tower Jumeirah, The Hurlingham Club, Galvin HOP and Brinkleys Restaurant Group.
“Chefs are very much individuals in their own right. They want a grill which will promote the best of their cooking skills and which is not compromised by flame burn or bits of ash floating up into their foods,” he said. “The ghosts of the greasy burger will be a diminishing part in future markets. The market wants value for money, speed of service to the diner and quality taste to gain diner loyalty.
“So apart from the better food taste huge energy savings and cleanliness of the ventilation shafts, and no thermocouples to keep changing, Synergy Mk2 also has no thermal shock heat loss. This means that it effectively accelerates when diner demand rises. Volume speed-up, cleanliness and hygiene with excellent reliability would be key factors for restaurant chains.”
The Synergy Mk2 is available immediately in three sizes: 630, 900 and 1300.