The real roasting oven, with more than 3,000 units sold
What is it?
The Fri-jado is a convection oven known throughout the world for its efficiency. More than 3,000 units have been sold in Brazil. It has a rotary cooking system, which evenly roasts chickens, vegetables and other meats, giving them a much more attractive appearance, leaving them crispy on the outside, delicious and with an admirable juiciness, maintaining these characteristics for many hours.
In the case of chicken, for example, the forced air seals the food inside and out, leaving even the parts that tend to be drier, such as the breast, juicy.
How does it work?
Available in 5 or 8 skewers, its hot air jet is directed directly at the food, resulting in better heat transfer. Suitable for bakeries, supermarkets, butchers, restaurants, convenience stores, etc.
Production
- Roasts 1 kg chickens in 60 minutes
- Roasts 2 kg chickens in 80 minutes
- Cooking using high-speed convection and infrared radiation
Operation is simple with 3 rotary knobs:
Advantages
It provides food of exceptional quality. The chicken stays looking attractive for hours. The double-glazed door creates a pleasant and eye-catching display on both sides, with great visual appeal. Consumes ¼ of the energy compared to a 20 NG combi oven.
Fri-jado X “dog TV”
Who hasn't been seduced by the aroma of chicken roasting in those traditional chicken machines outside bakeries? What we don't realize is how laborious and dangerous it is to operate this type of machine.
To begin with, in the traditional frangueira, before roasting, each chicken is attached to a clamp that is screwed onto the spit, for each chicken a clamp, when ready, the employee has to remove the spit, unscrew the clamp, remove the clamp and only then cut and pack the roast chicken, which takes a lot of time. It's not uncommon for us to hear from customers who, when they get home, realize that the staple is still in the chicken. You also have to change the position of the skewer, because the chicken on the bottom always absorbs more fat, but stays cooler. The chicken on top, on the other hand, is hotter but drier.
In the case of the fri-jado, all you have to do is rest the skewer on a GN and pull it out. There is no need to rotate the skewers, as the food is roasted evenly due to the circular “Ferris wheel” movement.
The traditional broiler house is cleaned at the end of the day, in a precarious way, usually with a water hose, detergent and an employee dedicated exclusively to this process, which can take more than an hour.
The internal parts are removable and can be washed in a dishwasher. On the inside, all you need is a damp cloth and detergent and glass cleaner.
Because it is gas-powered, the traditional broiler needs an exhaust fan or hood. For this reason, most of the time the machine is outdoors, exposed to pollution, insects, animals and the weather. The gas cylinder next to the equipment, a source of heat, poses a risk to operators and customers. The Fri-jado oven, on the other hand, does not require the use of hoods or exhaust systems.
Want to know more about the equipment? Schedule a visit and experience what Fri-jado has to offer.
