FlashGRILL is very practical, it does not burn products, it is very easy to clean and I can cook at a short distance without be burning.
Mr. Vito, owner, butchery DA VITO – Milan – Italy
About flashGRILL I am very appreciating the quality and speed that I get in cooking over the practicality in the final cleaning of the plate. Zernike is a great group, very professional and serious.
Alessandro Tosini, restaurant Risto-Pub TRAMVAI – Cremona -Italy
With flashGRILL: meat is perfectly cooked, caramelized out and still soft and moist inside.
Giuseppe Zen (owner), MACELLERIA POPOLARE al Mercato Coperto della Darsena in Ticinese – Milan – Italy
With the Multi Wash I waste less detergent, time spent in washing and at the same time I get a more thorough cleaning of the tools used.
Enrico Bergonzi (Chef), restaurant AL VEDEL – Parma – Italia
FlashGRILL users have appreciated that it is easy to clean. Especially during service delivery, as well as at the end of the working day. They also found an environmental advantage. The heat received by the operator in front of the machine is lower if compared to other fry top on the market. Against a power commitment, a lower average of 30- 40%, the results in terms of product quality and cooking times are good.
Mr. Mauro Fabbri purchasing manager, CAMST Group – canteens – Italy
Thanks to Piadacooking Evolution now I can cook using the entire cooking surface. Thanks to the diathermic fluid heating system the temperature is even all over the griddle, there are no colder points and this allows a way better control on the cooking process.
The low heat refraction hugely improved working conditions in our kitchen …
Elena Benin, LA PIDA SÉ PARSOT – Milano – Italy
I am very satisfied with PIADACOOKING. Since I have been using it I can achieve an even, fast, precise and effective cooking. I must say that not only has the cooking quality improved radically but also the working environment and our health benefitted thanks to the very low heat radiation which PIADACOOKING produces. From an economic perspective we are very satisfied too: we save 40% on the electricity cost. This is real data verifiable with test or just by looking at the bills…
Vicenzo Liguori, PIADINERIA MORGAN – Desenzano del Garda – Italy
During a 4 years use of FlashGRILL, I noticed a considerable reduction of bill amounts.
I’m used to work with temperatures from 230°C to 245°C and I always get excellent cooking, adding a very small quantity of condiment, especially to red meat, which keeps moist and tasty.
FlashGRILL is easy to use and to clean, it does not burn food, making it more tasty, and it has allowed me to test some preparations and types of cooking that I could never be able to try with any other equipment.
In addition, it has a very low heat radiation, contributing to keep a healthy work place.
Chef Luca Cairati, MOLINO SANTA MARIA restaurant – Casterno di Robecco sul Naviglio – Italy
On the aesthetic side, the KLIMA cabinets are really beautiful but the thing that I appreciate most is the possibility of being able to totally customize the dry aging process: there are so many parameters on which I canact, unlike other cabinet in the market thathave only standard programs. With KLIMA I can regulate everything, even increase or remove the humidity, which is the most comfortable thing. Despite always working at full load, with slow aging, even of 100 days, with KLIMA MEAT I can get a very delicate meat. By adjusting ventilation, humidity and temperature I also served over 150/200-day aged meat and it was practically perfect…I changed the world!
Restaurant Owners, DUE CIPPI – Saturnia – Italy
Klima Meat allows us to obtain a dry aging process in perfect bio-safety, eliminating the growth of mold and increasing the shelf-life of the food. The meat matured in our Klima will always have the smell of fresh meat even after months of maturation.
Owner Michele Urgese, LA BUONA ARROSTERIA – Ceglie Messapica – Italy