Chef Luca Cairati, MOLINO SANTA MARIA restaurant – Casterno di Robecco sul Naviglio – Italy

During a 4 years use of FlashGRILL, I noticed a considerable reduction of bill amounts.
I’m used to work with temperatures from 230°C to 245°C and I always get excellent cooking, adding a very small quantity of condiment, especially to red meat, which keeps moist and tasty.
FlashGRILL is easy to use and to clean, it does not burn food, making it more tasty, and it has allowed me to test some preparations and types of cooking that I could never be able to try with any other equipment.
In addition, it has a very low heat radiation, contributing to keep a healthy work place.