Cary Allen Martin | bialamerisasia
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3 years ago

Achieving perfect cooking, faster than ever.

Aug 15th 2013 at 11:30 PM

The 3XINFRA 28

- A Revolutionary, Multi-Functional

Industrial Rotisserie Oven

Introducing the state-of-the-art oven system that will revolutionize the cooking process for all meat, poultry and seafood. It utilizes simultaneous cooking, a patented process that cooks evenly from the inside and outside sections of the meat through our unique design and balance of heat sources.

A MUST-HAVE PIECE OF EQUIPMENT FOR EVERY FOOD LOVER.

This powerful cooking machine uses a unique method to cook large pieces of meat in the healthiest way possible for us and our environment.

HEALTHIER Is HAPPIER!

This unique powerful cooking machine uses a unique method to cook large pieces of meat in the healthiest way possible for us and our environment. COOKING WITH 3XINFRA TECHNOLOGY WILL ALWAYS LEAVE YOUR MEAT MOIST AND EVENLY COOKED.

INNOVATING THE WAY WE COOK SEAFOOD

Cook a wide variety of seafood. From small anchovies to enormous whole fish like bass and shark.

This speed oven also cooks any shellfish like muscles and oysters so quick and easily. WHOLE PORK

Imagine a 120 pound whole pork evenly and perfectly cooked in an hour and a half. Well no need to imaging anymore because you can do that with the 3XINFRA. Four suckling pigs take about the same amount of time, while whole lamb and goat cook faster in this powerful oven.

VEGETABLES & MORE

This oven can take on pretty much any task you put in front of it. The 3XINFRA cooks any type of vegetable and can batch cook a huge load of potatoes without the use of a heating spike or radiation.

Just a few Ideas of what this multifunctional machine can do Roasting whole pig up to 100 lbs.(live weight). The moveable skewers for the front and back of the carcass also secure the legs together while roasting. As the carcass shrinks during cooking, the legs contract as well with it without causing tear on the meat or skin. Also excellent for securing 3 large turkeys on the spit.

How about Chicken? Load a maximum of 28 5lbs chicken, or 56 2lbs Chicken, hung vertically and secured to the spit by common flat end cap. Group of 7 chickens per quadrant on the center turret. Easy to install and demount to the turret. Snap on assembly of parts without the use of any tools.

How about 4 ROAST PIG / 12 TURKEYS? On The SPIT. Maximum total meat load is 160 lbs. or 4 x 40 lbs pig or 12 x 13 lbs turkeys in a single cooking session. Mount meat on the spit outside of the unit and assemble to the center turret. A simple assembly and disassembly process. No tools required.

24 PORKLOIN / ROAST BEEF FIXTURE Secure pieces of pork loin or beef through 2 x 8”L pointed skewer

rods. The skewer is held by the center spit through mounting holes on the vertical round spit. Easy to mount and demount . No tightening or tools required.

VERSATILE BASKET FIXTURES

Total floor area of 4 basket is 1,000 square inches while total side area of each basket is 1,500 square inches. Variety of food can be secured on the basket floor or side of the basket whichever is practical. Basket can be unlocked to operate as a freely moving basket for food such as oysters and potato. Or it can also be locked in place for roasting ribs or whole fish.

The Benefits Keep Coming Just to name a few:

Simultaneous cooking inside and outside,• Eco-friendly (reduced carbon footprint)

• Impressive operational savings • Healthy cooking methods • Automated rapid cooking

• NSF and UL certified,• Gourmet quality food,• Unique design

THE 3X INFRA TECHNOLOGY COOKS RAPIDLY WITHOUT THE USE OF MICROWAVE RADIATION

PRECISION COOKING AT THE PUSH OF A BUTTON HMI, Human Machine Interface Specifications

The HMI of 3XINFRA 28 is mounted floating on the side of the unit. It has a 6” wide touch- screen and

user-friendly buttons. The programming consists of 12 recipes for cooking variety of food. Data such as

weight or quantity of food has to be inputted by the operator in order to complete the desired cooking

parameters. Temperature and cooking time can be edited to conform to secret recipe and save a such for retrieval in the future date. Choice of fuel is possible by a push of the button. From Natural Gas inside the restaurant to propane in a tail-gate catering, air-to-fuel ratio is automatically adjusted by the software to achieve proper and safe cooking. No need to change burner or adjust a mixing valve manually to conform to the fuel of choice.

So what is the Big Deal about this brand new Rotisserie Technology and why I am I spotlighting it? As with all new Technology or trends or customs or way of life it all comes with Education, Understanding the reason behind the new invention Do you agree? Okay here is the main point and purpose it is called Healthy Cooking, Resulting in Living a more healthy life and longer life span while minimizing the many negative health effects that attack us every day in all walk of life worldwide. Okay let’s get into the details of Healthy and Unhealthy effects derived from cooking food in the current ways we use today and have been using for decades.

Reasons for Cooking Food: Digest/Metabolize, Sanitize, Enhance flavor & texture of food

Negative Effects

Food- borne illnesses if undercooked Carcinogenic compound formed if overcooked.

By-products from cooking fuel bind to food, Greenhouse footprint.

(6) Methods Make The INFRA-28 More Than a Rotisserie- It’s more like A Dream Machine.

1) Active Internal Cooking 2) Three 3 sources of Heat (4) Unique Cooking Process and Method

(5) Patent Pending with the USPTO (6) Patentable Worldwide.

Our Radiant Heat is Clean Propel Radiant Heat Towards Drip Pan, By-Products of Combustion Bind to water, Make-up Water Neutralizes Acidic Reactions.

Charcoal? NG? Propane or LPG? (CH4 ) (C3H8) (C7H18)

Charcoal high on Monoxide when Burned, NG, Propane & LPG Cleaner Fuels for Cooking,

Carbon Monoxide & Dioxide are by-products, Carbon Monoxide Binds with Myoglobin in Meat,

By-products from combustion- Health Risks.

Design Aspect Design for Manufacturability (DFM) Automated Rigid R&D, Reliability & Safety tested Strict Quality Assurance Protocols, Continuous Improvement Program.

Certifications

National Sanitation Foundation (NSF), Intl.

American National Standard Institute 04

ANSI Z 97.1

Underwriter Laboratories (UL)

Stainless Steel 304 conforms to ASTM standards 5513, A240 and A666

Certification from Silicon Valley Fire Dept

 

Bottom Line for Business

Expand Existing Food Menu, Repeatable Cooking Performance, Reproducible Cooking Performance, Efficiency, Adaptability, Savings. BUSINESS EXCELLENCE THROUGH

MAXIMIZED PROFIT EVERY TIME

This Spotlight is about Health and cooking more Healthier to live a more Happier Life so Beware of These Pathogens: E-coli O157.H7 or Escherichia coli- bacteria, Listeria monocytogenes- bacteria, Salmonella- bacteria, Vibrio vulnifius- virus (seafood) Irreversible kidney / liver failures = death.

Don’t forget about these Bad Boys That Are Very Dangerous Parasites: Toxoplasma gondii – attacks retina & brain, Tapeworm- nervous disturbances & digestive disorder.

Mutagens Formed During Cooking: HCA- Hetero Cyclic Amines PAH- Poly Cyclic Aromatic Hydrocarbon http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats.

Minimize formation of HCA & PAH during cooking by: Shorter Cooking Time, Lower Temperature, and Improved Method of Cooking, Presence of Moisture.

Remember Education is King, FOOD SAFETY PROGRAM? FDA WILL START FSMA ON JULY 2012?

CDC STATISTICS- 148 m SICK, 3k DEATH & 125k HOSPITALIZED FROM FOODBORNE DISEASES

A GLOBAL CAMPAIGN FOR FOOD SAFETY PREVENTION When?, INSPECTION & COMPLIANCE When? And by What Organization? Research Research Share What You Find To Be Fact And Truth.

http://www.fda.gov/Food/FoodSafety/FSMA/ucm239907.htm

So what have you learned so far from this spotlight? And Should We Be Concerned About how we cook our food. Keep these facts in mind:

USDA Suggests 165⁰ F (internal) for Chicken But What Many Do not know there is a New Strain of Pathogens Resist 200⁰ F, The Food Safety Modernization Act by FDA Does Not Have Any Current Detection Methods for Mutagens, No Federal Regulations for Mutagens in Food.

WE ARE WHAT WE EAT!!

Not To FEAR, 3xinfra is here!

Hope this information was helpful to you in some way or the other and if so please leave a comment or a like. For Inquiries? Email us at bmiasia1@gmail.com or bmiasia2@gmail.com http://www.bialameris.com/contact.html To request for a full business presentation and other details text your email address to 63 09227029231 or 63 09162826823 USA 925.960.3121

Thank you for reading my spotlight take care and God Bless

Cary Allen Martin

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