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A continues and in-line “clamp-grill”. Excellent for browning, searing and for finishing off Sous Vide cooked products. Intensive 265°C conduction heat transfer from top and bottom of the product simultaneously. Good for flat de-boned, whole muscle, minced meat products or bacon with a good contact surface. Restrict excessive height expansion of products during cooking. Uses a solid and none-stick teflon coated product belt that handle pancakes as well as mashed potato and heavily marinated, wet and sticky products.
Piping cut off by professional before roof (not trough roof).
Suitable for a wide range of cooked products, including, but not limited to:
