class=”sc-29f61514-0 kHgAwW”>
Gabriel Strebel (71) has a soft spot for sausages. And he is a talented inventor. But it’s not his job to laboriously turn grilled food on the grill. That’s why the engineer, as he confidently said, revolutionized the grill in 2014. Sausages no longer need to be laboriously turned by hand. They spin the grill wheel until they’re really done. And it’s okay when it’s really hot.
As a retiree, he might actually have been enjoying life for a long time. He made his money with machines for the measuring machine industry, which he sold all over the world in the ’80s and ’90s. “But I’m a senile leukemia patient. I’ll have to have chemotherapy soon,” she says. “My doctor advised me to do something that makes me happy. That’s the best medicine.”
He took this advice seriously. And he happily continues to poke around. He never ran out of ideas. Its latest development: Grill with Spiess. Moved to a new meeting room at Siggenthal AG. It is 75 square meters. It’s still there and working every day.
no smoke plume
The grid rotates rapidly in circles. In great heat. After a few minutes, the skewers are done. And it can be beat. Strebel’s Grill manages 400 skewers per hour. He recently built 2000 grills at the Moudon VD barracks. To the taste of the soldiers. The grill costs 2900 francs but can be rented.
The problem with skewers on a traditional grill: there’s too much smoke. “Grills don’t have to run in smoke,” says Strebel. With the Spiess grill, the oil drips with water into the base pan. “The skewers are always 80 percent surrounded by very hot air. This significantly reduces grilling time.»
“Bad grilled sausages bother me”
It’s not Strebel’s first grilling invention. “I’ve been upset about badly grilled sausages for 30 years,” he says. Now that he’s retired, it’s time to reinvent barbecue. “I’m too lazy to keep turning it to see if the meat is black. That’s why I came up with the grill wheel idea.»
We heat the grill with gas, put 25 sausages on it and we’re on our way. Bratwurst, Cervelat and Co. They rotate in circles at 1400 degrees. Behind the glass to avoid heat loss. “Exactly five minutes and 20 seconds later, the sausages are perfect,” Strebel calculated. He invested 300,000 francs. He spent a year doing field research and asked sausage eaters how they liked the grilled food best. Then Strebel spent three years developing the grill wheel.
Source :Blick
I’m Tim David and I work as an author for 24 Instant News, covering the Market section. With a Bachelor’s Degree in Journalism, my mission is to provide accurate, timely and insightful news coverage that helps our readers stay informed about the latest trends in the market. My writing style is focused on making complex economic topics easy to understand for everyone.
