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Revolutionary New BBQ Grill Technology Receives Patent
New to the market - outdoor BBQ Grill eliminates flare-ups, significantly reduces carcinogenic deposits, and provides tastier gourmet results Represents first major design change to BBQ Grills “since Cro-Magnon” U.S. Patent just received
“I was increasingly frustrated with my grill. Not only was my food dry and off-tasting because it often caught fire, but I’m also aware of the nasty deposits associated with charred food that I didn’t want to serve my son and wife,” says Jan Strauch, inventor of the new Charless® Grill. “I shopped everywhere to find a different design but everything is pretty much the same on the market, so I created one from scratch to meet my exact expectations.”
Jan Strauch, a former international advertising executive, restaurant owner, and business entrepreneur, has been joined by his wife, Deborah Worley. Both are big time foodies and together they have spent the past several years developing a refined prototype and attracting investors. Their persistence has been rewarded recently with a United States Utility Patent which will allow them to bring their new Charless® Grill to market later this year.
The new Charless® Grill concept is vastly different from typical food over flame grills. On today’s grills, the fat or marinade from the food drips into the charcoal or hot grates causing flare ups and are re-deposited onto meats giving an unwelcome burnt taste. Heterocyclic amines (HCA) are created as food is charred. Up to 17 different HCAs have been identified by the National Cancer Institute that may pose increased human risk of colorectal, pancreatic and breast cancer. Americans are doing their part by buying healthier, organic and natural foods, but the lack of any innovation by grill manufacturers makes it very hard for avid outdoor chefs to avoid the risk.
There are additional frustrations with current grills that include:
Ø time needed to watch the food so it doesn’t flare up
Ø poor design that makes it impossible to clean
Ø lack of control over temperature
Ø loss of juices and flavors because of poking and flipping
Jan built a rough prototype to test with friends and eventually those who became investors. “Absolutely everyone was impressed with the taste, look and ease of the new design – we are confident that this will be the next evolution in grilling,” says his business partner, Deborah Worley.
The Charless® Grill works because:
Ø Foods of varying thickness are enclosed in a unique flat and flexible grilling frame
Ø The grilling frame moves into a vertical position for cooking, adjacent to, not over the fire eliminating all unwanted flaring and charring
Ø Heat radiates from both sides rather than below using adjustable fuel panels for enhanced searing to low-and-slow control
Ø Two temperature gauges, a timer, and probe are uniquely placed directly at the grilling interface for more predictable results
Ø Iconic design will set a higher standard of utility and consumer appeal
81% of homeowners own a BBQ grill and the market is expected to expand rapidly with the anticipated up-tick in housing starts. As Americans focus on cutting out cancer causing agents, worry about their health, and continue to enjoy outdoor entertaining, the new Charless® grills will be a welcome addition to any backyard.
For more information go to www.gocharless.com
ABOUT CHARLESS® GRILLING SYSTEMS
Charless® Grilling Systems LLC is a Colorado based company that developed the patented Charless® Grill that will be offered in gas, charcoal, and infrared models. This vertical cooking design technology is a new concept that totally eliminates flaring and significantly reduces carcinogenic charring, the principal problems facing outdoor chefs using existing models. The benefits are superior end-result flavor, appearance and nutrition. The first Charless® gas grill will be introduced in the US in late, 2013 and a charcoal version in 2014. A full line of complimentary BBQ accessories will follow.