Hello grillers and a happy summer along!
Since this season we all more or less tend to grill food on charcoal more often than ever, we thought it is absolutely relevant and important too, to explain why myGRILL is changing totally the way we grill on charcoal. As we have already explained in many previous posts, myGRILL is a product of deep research and innovation, which is built and developed with cutting edge technology. One of the major areas myGRILL is differentiated is in revolutionising the way we grill on charcoal.
Charcoal grilling in general presents a lot of health risks, especially under extreme cooking temperatures, and when allowing the creation of flare-ups. Have a look below on the possible hazards charcoal grilling could create:
High Temperature Cooking Problems
Cooking foods at high temperatures, such as on a charcoal grill, produces a substance known as heterocyclic amines, also known as HCAs, in the food. HCAs have been shown to cause cancer, and although these substances are not limited to be created only by grilling on charcoal, still they serve as a real risk when charcoal grilling.
A flare-up can be a nasty thing, coming on quickly and posing a direct threat to whatever is on the grill. These bursts of intense flames are caused by oil or fat dripping off of food and hitting the coals, essentially causing a grease fire. They tend to occur soon after food is placed on the grill or once it’s been flipped. If foods are overheated or burnt, as a result of flare-ups a group of carcinogenic substances called polycyclic aromatic hydrocarbons (PAHs) are produced. PAHs represent a very large group of compounds. Chemically, they consist of fused aromatic rings made up of carbon and hydrogen atoms. After being ingested, PAHs can be absorbed in the intestine and distributed to other organs through blood circulation. Besides cancer-causing, PAH exposure is also associated with many adverse effects in laboratory animals, including reproductive toxicity, cardiovascular toxicity, bone marrow toxicity, immune system suppression, and liver toxicity.
Why with myGRILL Chef SMART, charcoal grilling is now a healthy & safe option
After serious consideration of the above health risks, we were more than determined to create a grill that can promote healthy grilling.
Discover below what is myGRILL doing in order to ensure healthy charcoal grilling is achieved:
SMART System: A true myGRILL innovation
We are more than proud for our SMART system. Developed in-house, and patented, our SMART system is working 100% to prevent unhealthy charcoal grilling risks. Since not all foods require the same cooking time, or the same cooking temperature, the SMART System continuously:
- Monitors and analyses the food’s heat via the embedded temperature sensor. In this way, the food is automatically controlled and adjusted via the electrical mechanisms of the grill in real time. Therefore, the food will never be exposed to extreme temperature cooking conditions, hence avoiding the hazardous risks explained above.
- Flare-ups simply cannot be created because of the insulated basin of the Chef SMART grill. It only requires a small amount of charcoal to operate resulting in low temperatures at the base of the grill. When fat drips at the base it simply vaporises. Together with the SMART system that changes the distance of the food from the coals and simultaneously determines the speed and type of rotation results into 99% flare-ups control, and health related risks prevention. These changes are dynamic and continuously modified. Hence, the griller has in hands the total ease of grilling, and on the same time, can be stress free that the food might catch fire.
We want you to adopt the healthy cooking lifestyle myGRILL is promoting, this is why we would love to hear from you soon, so that we can solve all your questions and answer to your queries related to myGRILL products.