Grilling Juicy, Tasty Steaks
To grill steaks and achieve a juicy and tasty product it is necessary to seal the outside of the steak as quickly as possible and also to seal both sides of the steak. With griddles only one side of the steak can be sealed or seared at a time. With a Frampton grill both sides can be sealed simultaneously, thus retaining juices and flavour.
Sealing the outside of a steak or other meat products is only the start of grilling. Heat then has to be applied to the steak to allow whatever internal cooking is required. If the same high temperature that is required for sealing the steak is then used for internal grilling, the outside of the steak becomes overcooked and hard. This is why a good griddle will have two different areas one for grilling/sealing and one for internal cooking, but this necessitates the steak being turned over at least three times and needs a certain amount of operator skill. Obviously, a griddle will only cook from one side and therefore takes nearly double the time that would be required if heat were to be applied from both sides simultaneously.
If a traditional Salamander type grill is used, this normally only has one zone for grilling and therefore it is difficult to seal the outside of the steak quickly and hence there can be a loss of juices and flavour.
A Frampton steak grill has two zones and independent top and bottom heat. The first zone should be set to a temperature of 600°C or more, both top and bottom and the remainder of the grill should be set to 500°C on the top and 400°C on the bottom. This will ensure that the meat is sealed quickly and then grilled as required. If the steak is lean and a real char-grilled taste is required, then it is suggested that the steak is brushed with oil or fat on both sides before grilling. This will ensure that flame grilling takes place.
Three or four belts are mounted in a Frampton steak grill. The speed of each of the belts should be set to give the required degree of grilling - rare, medium or well done. 6,7 and 8 minutes approximately. In the UK we have found that people tend to prefer their steaks to be rather over cooked when compared to the rest of Europe and North America and the times will probably be rather less than the ones suggested.
The only other variable that can affect the grill time is that of steak thickness. This is not normally a problem now as portion control has been dramatically improved over the last few years.
Any flavouring such as pepper or marinades can usually be applied to the steak before grilling.
Because we have the experience and knowledge to be able to provide you with equipment that will be suitable for your application and will give a long reliable working life. If we are not 100% confident that the equipment will perform as you require, we will not supply it. We have built up a very good reputation over a long period of time and want to keep it.
When we are having initial discussions with a customer, wherever possible, we like to discuss the project not just with the buyer or person making the purchase but also with the engineers and production staff. The experience that we have had in the food industry enables us to make sure that the equipment that we sell to them is the correct one for their application and we can often assist them with the process that they are trying to achieve.
We ship and install anywhere in the world. We have supplied and installed equipment in China, Russia and North America.
Small ovens and grills can usually be manufactured within six weeks, however large lines can take up to 28 weeks.