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Comparisons of Rotesseries

1. SUPERIOR RELIABILITY

We purposely build the Radiant 2000 range well. In fact, we've been told by many (including engineers, users and the opposition) the Radiant 2000 is literally over engineered for the requirements of a shop based rotisserie. And because it's over engineered, it's very reliable. Breakdown is rare, so is loss of time due to cleaning and parts replacement. We don't know of any other product on the Australian market that can boast a machine that can cook 10 to 15 hours a day, every day, seven days a week and keep going with the simplest of basic maintenance.

2. DON'T NEED EXTRA MACHINE

Many roast chicken operators today tend to buy more machines than they really need to cook on. They buy an extra machine (surplus to requirement) because of the excessive time needed to clean down the interior or exterior of the machine and also downtime due to element burnout or chain breakdown (this seems to be common with some brands or models). The Radiant 2000 works so well an extra machine is not needed - and you won't need an inventory of spare parts on hand waiting for a breakdown to occur.

3. WORKER COMFORT ASSURED

The Radiant is the favourite of employees who had previously worked with charcoal, gas and electric barrel rotisseries and gas tile square units and other types of rotisserie and fixed and rotating equipment. Working within a half a metre from an active Radiant 2000 unit is cosy, and working around a metre away from the Radiant 2000, the workers experience negligible heat.

4. THE HIGHEST COOKING HEAT

Because of its unique patented Radiant plate, the Radiant 2000 range of rotisserie products is able to achieve cooking temperatures around 500°C. That's nearly twice the heat electric and gas barrel rotisseries achieve, and around 150°C higher than charcoal.

5. RADIANT = MORE NUTRITION

Every expert we've spoke to agrees that the faster the chicken seals the more of the chicken's natural nutrition gets locked in. Experts also relate the sealing process to the way the best steaks are cooked in the best restaurants. The Radiant 2000 cooking process is the only chicken process that we are aware of that achieves the same result due to it's super-fast cooking and sealing process.

6. SEALED MINIMAL SHRINKAGE

Shrinkage relates to the retention of juices. The shrinkage of the Radiant 2000 cooked chicken is the lowest of any chicken cooking processes worldwide. Charcoal cooked chickens generally shrink far less than electric & gas barrel type rotisserie cooked ones - yet both are prone to extremely high levels of shrinkage under certain circumstances. The lowest levels of shrinkage using these two cooking methods we are aware of are generally around 20-25%. No other chicken cooking process seals a chicken the way Radiant 2000 does, resulting in a firmer, plumper and better cooked chicken that "seals in" the natural flavours.

7. THE JUICIEST CHICKEN EVER

The more moisture that is locked in during the cooking process, the juicier the chicken will become. Subsequently, the Radiant 2000 cooked chickens are the juiciest at the breast of any of the cooking processes on the market today. No other commercial system can boast anywhere near the same levels of natural juice retention.

8. COOKING HEAVIER CHICKENS

Any chef specialising in steak is quick to tell that a well-sealed steak maintains much of its weight with minimal shrinkage. The same applies to chicken. The Radiant cooked chicken is heavier than all the other cooking processes on the market. In fact, chickens cooked in commercial oven box systems are generally injected with water due to the moisture loss those systems cause. Other systems require chickens to be coloured to look as though they've been roasted. The Radiant 2000 cooking process requires neither water or colour injection. That also makes the Radiant 2000 chicken the world's healthiest cooked chook.

9. RADIANT TASTIER CHICKENS

At Radiant, we produce a poster that says "Taste The Difference." And that's all we ask you do with every other cooking process today. Radiant 2000 wins hand down every time in any taste test. What's more, that same taste test is applicable whether you cook chicken, meat roasts, ribs or fish.

10. MINIMUM COOKING LOADS

Only the Radiant 2000 and Charcoal allow for just one spit to be loaded and unloaded as required. In fact, both systems allow for spits to be cooked to suit the needs of your clients. To be economical, gas and electric barrel rotisseries require a full load (of 36 chickens) to be cooked at one time. Spits cannot be added and removed as needed simply because the excessive heat in the barrel will not allow this, and doing so is illegal, due to the cross contamination it causes.

11. MULTIPLE ROAST COOKING

Only the Radiant is capable of cooking load after load of chicken, loaded and unloaded at will, due to a unique patented stagger cooking process. Each Radiant Plate is set back behind the previous one providing the closest thing to the eradication of cross contamination in the world today. The Radiant 2000 stagger also allows for up to 20 meat and fish roasts to be cooked at the one time without any of the roasts taking on the flavour or juices of the other roasts being cooked.

12. LET'S COMPARE STARTUP

Getting started is where the Radiant 2000 wins hands down every time. With most electric and gas rotisseries some handbooks suggest 20 to 40 minutes to preheat the units. The Radiant 2000 requires only 15 minutes prior to cooking.

13. MINIMAL CLEANING

All the Radiant 2000 requires is around 15 to 30 minutes cleaning at the end of the day, and a rub over the compartment window glass with soapy water at regular intervals throughout the cooking process.

14. EXHAUST & CANOPY FACTORS

Exhaust and filter cleaning is generally extreme and costly using charcoal. It's also high with gas and electric barrel systems. The time and cost is minimal with the Radiant 2000. In fact, this was featured in a recent combined EPA and Southern Sydney Councils report. Where the Radiant 2000 is housed under a canopy on its own, the required fan and filtration use is minimal.

15. AIRBORNE FAT, DUST & SOOT

The unique design of the Radiant 2000 ensures the premises is almost airborne fat free. The exclusive patented Radiant Plate and stagger system ensure almost all the airborne fat is trapped by the pyramids of the uppermost Radiant Plate. This fat is simply burned off by running that plate empty on high heat for around 15 minutes.