PATENTED RAISED RAIL DESIGN
INTERLOCKING PANELS » HARD ANOZIDED ALUMINUM » NEVER RUSTS » REVERSIBLE RAISED RAILS » VALLEYS VAPORIZE JUICES » HOLES CREATE AIR FLOW
The Science of GrillGrates
Traditional grill surfaces hold food over the heat letting flames through and drippings fall away. GrillGrates concentrate and even out the heat of any grill. They are additive to the cooking process via patented raised rails that are heat injectors and contribute to precision searing.
Hard Anodized Aluminum Conducts Heat More Efficiently
Similar to the way heat transfers electricity rapidly through a wire, aluminum GrillGrates are exponentially more heat
conductive than traditional grill surfaces. And they never rust!
Food is protected from flareups from the bottom plate
GrillGrate’s patented raised rail design conducts heat up the rails. This contributes to precision searing.
GrillGrates’ wide rails make perfect sear marks. Desired sear marks are the result of the Maillard Reaction, where heat from your grill breaks down proteins into amino acids. These amino acids react with the meat and become tasty goodness and leave a delicious sear on your steak, or burger. The Maillard Reaction happens at temperatures of 300 to 500°F
GrillGrate’s valleys vaporize drippings for added flavor and moisture. Want an added boost of smoke flavor next time you grill a steak? Before placing the food on the grill, sprinkle some wood pellets down in the valleys of your GrillGrates and watch the magic happen!