| Toppage > Smokeless BBQ Grill/Mesh Washer > KTEL-UL25 Specification |
| ■KTEL-UL25 Specification |
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The KTEL-UL25 electric indoor smokeless grill,
independently developed by SGC,
goes beyond the conventional standards of BBQ grilling. |
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| Advantage 1: Shorter waiting time for grilling. |
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*The graph on the right shows our company’s grilling time test results.
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| Advantage 2: It cooks food tender and juicy. |
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| Reason 1: |
Because radiant heat from the surrounding walls envelops the food and heats it evenly. |
| Reason 2: |
Because the cooking time is short, the ingredients do not become tough. |
| Reason 3: |
The heat retention of the cast-iron cooking grate prevents uneven cooking. |
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| Advantage 3: The surface temperature of the grill grate is 292°F (25%) higher. |
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| Reason 1: |
KTS’s independently developed electric heating coil grill grate temperature (average) is 724°F. |
| Reason 2: |
The high heat is retained in the grill grate, allowing the food to cook faster, which helps prevent the meat from becoming tough. |
| Reason 3: |
Heat release from the electric heater to the grill grate is stable. |
| Reason 4: |
The heat dissipation is not affected by indoor airflow fluctuations, unlike gas grills. |
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Average Grill Grate
Temperature
(After 14 Minutes) |
KTEL
(Electric Type) |
Competitor Grill
(Gas Type) |
Gas Grill Comparison
(KTEL ÷ Gas Type) |
| Center Area |
724℉ |
577℉ |
125% |
| Outer Edge Area |
432℉ |
312℉ |
139% |
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*N1.
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After 14 minutes, when the gas type stops increasing in temperature, the average grill grate center temperature is 724°F for the KTEL versus 577°F for the gas type. The KTEL continues grilling at a temperature 25% higher than the gas type. In addition, unlike the gas type, the temperature remains stable without fluctuations, resulting in less uneven cooking. |
| *N2. |
The same can be said for the edge area of the grill grate. At the edge of the grate, the KTEL maintains an average temperature of 432°F, which is 39% higher than the gas type’s average temperature of 312°F. Because the KTEL cooks food by enveloping it with higher heat across the entire grill grate surface compared to the gas type, food cooks faster and can be eaten before the meat becomes tough. |
*N3. |
The gas type line graph repeatedly rises and falls sharply because it is unstable and the flame is affected by indoor ventilation airflow. As a result, grilling takes longer and uneven cooking is more likely to occur. |
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| Benefits of using KTEL> *Compared with gas grills |
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- Fewer employee injuries during cleaning (cuts, abrasions, and burns).
- Because there are fewer parts to clean daily, the cleaning time after closing is shorter.
- Because grilling is faster, orders increase and sales grow.
- SGC’s sales support is fast and accurate, and replacement parts are delivered quickly.
- Unlike gas grills, it does not consume oxygen in the restaurant.
- It is cheaper than gas grills.
- Because SGC accurately handles various government approval procedures, it is easier to pass building inspections and fire inspections.
- Electric grills do not have to worry about gas burner clogging caused by stubborn grease buildup, allowing them to maintain a stable temperature.
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Gas grills use oxygen from inside the restaurant and release carbon dioxide into the indoor space, which pollutes the air inside the restaurant. |
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| Tabletop |
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<Tabletop> |
| (1) |
Benefit |
| (2) |
Marble/Granite: MA001, MA002, MA003, MA004 |
| (3) |
Melamine: ME001, ME002, ME003, ME004, ME005, ME006, ME007, ME008, ME009, ME010 |
| (4) |
Specifications |
| (5) |
Price |
| (6) |
Lids |
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