500℃ high-temperature searing: Rapidly locks in moisture, achieves crispy exterior and tender interior, enhances steak texture.

Improved serving efficiency: Far-infrared penetration cooking, cook food surface and interior simultaneously, shortens cooking time, reduces moisture.

Chain standardization: Unifying steak thickness, SOP can be easily implemented, suitable to chain clients，reduces staff training time, new employees can be quickly trained and on board.

Small size with large capacity: Reasonableultra-narrow structure, maximizes grill net area, increases utilization rate by 25% compared with similar equipment.