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Science of GrillGrates

Science Of GrillGrates

 

Why GrillGrates grill food better...a lot better!

GrillGrates cook by conduction (contact), convection (hot air) and infrared (radiant heat), resulting in juicier more evenly cooked food.

There are five elements to the the Science of GrillGrate

1. Amplifies the Heat of any Grill

GrillGrates act like a lens on top of any heat source. They magnify and focus the grill's heat converting it to infrared heat. Heat is rapidly transferred up the raised rails to cook foods fast and evenly. Temps will be anywhere from 100°F to 350°F hotter than the temperature in the hood or dome of the grill.

Infrared Heat

2. Flare-Up Protection from the Bottom Plate

The underside and hole pattern of GrillGrates blocks flare-ups from engulfing food preventing charring and drying out. The hole pattern design was developed in the aerospace industry for flame control around fuel tanks.

3. Conducts Heat More Efficiently

A material's ability to absorb and transfer heat defines its thermal conductivity. A highly conductive material allows heat to travel through it more rapidly. GrillGrates are made from hard anodized aluminum, which conducts heat more efficiently than cast iron or stainless steel. It also distributes heat more evenly, solving the common problem of hot and cold spots.

4. The Valleys Vaporize Drippings

Juices and drippings fall into the hot valleys where they sizzle and vaporize into flavor and retained moisture. The valleys of GrillGrates are a flavor enhancing system.

5. Perfect Sear Marks

GrillGrates conduct and focus heat up the raised rails for steakhouse quality searing. Sear marks can be controlled from golden brown to dark, crispy and flavorful.

"The real secret to the unique flavor of grilled food is not the fuel, but the drippings. As these complex chemical solutions combust, they coat the food with a panoply of aromatic and delicious compounds." The Art and Science of Cooking, by Modernist Cuisine