Iranian Company’s Invention Settles Problem of Industrial Kitchens
“This smokeless barbecue has no counterpart inside or outside Iran and it is controlled smartly and does not pollute the air and produce smoke, and cooking any type of barbecue is possible with this product,” Bashir Samiyee, the managing director of the knowledge-based company stationed at the Islamic Azad University’s Faridan branch in Isfahan province, told ANA.
He added that advantages like equipment with a cooling system, indirect heat, and prevention of the meat oil to leak on the flames have distinguished the product from other barbecues.
Samiyee explained that when kebab is cooked over direct heat, emission of carbon monoxide gas (CO) makes the taste of the meat unpleasant and turns it carcinogenic, noting that in this invention, kebab is cooked with indirect heat and without production of carbon monoxide and the oil is separated in a hygienic way to prevent its pouring on the flame.
“Recently, 10 smokeless barbecue machines have been exported to Saudi Arabia, UAE, Iraq and the US after being produced and packaged at Islamic Azad University’s Faridan branch,” he said.
Kebab is a type of cooked meat dish that originates from cuisines of the Middle East, specially Iran. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.
Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Kebabs are typically cooked on a skewer over a fire.
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