The GRESILVA Rodizio-style Grill was introduced to cater for the markets where this kind of cooking is traditional, as in Brazil and Portugal. The market is accustomed to rodizio-style grills with charcoal underneath or heat from above.
The market is accustomed to rodizio-style grills with charcoal underneath or heat from above. In the former, there is always the problem of waste matter falling onto the coals, immediately causing flames and thick smoke, and in the latter, cooking is slower and the food loses more of its juices.
The innovative system of GRESIVA Grills gives you tastier, healthier food. Intense heat is thrown upwards and the food is sealed more quickly and retains all its juices, giving you succulent grilled food with its entire flavour intact..
When the burners are working at maximum, the radiation plates reach a temperature of 850º within seconds, thus achieving the much sought-after intense heat without flames or charcoal.
The heat is supplied by burners made up of ceramic radiation plates, which are arranged diagonally, in such a way as to provide enough heat for cooking, at the same time allowing fat and waste to fall without coming into contact with the heat source.
The GRESILVA Rodizio-style Grill was introduced to cater for the markets where this kind of cooking is traditional, as in Brazil and Portugal. The market is accustomed to rodizio-style grills with charcoal underneath or heat from above.
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