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BRIEF HISTORY |
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DH-2020 MODELS GAS TANDOORS TRIPLE WALLED, INNER WALL BACK HEATED ALSO, PALLS INSTANT METALLIC GAS TANDOORS, SIX DIFFERENT SIZES.
Palls Double Heated Multi fuelled Walled Heavy Duty Gas Tandoors Invented by Mr. J. S. Pall, many years back and patented in India, have attracted the serious attention of most of the world countries. These countries using coal based Tandoors, realized the disadvantages of the pollution being generated by the coal, Carbon-dioxide and Carbon Mono-oxide gases were poisoning the chicken and other food, cooked in the coal/mud tandoors. They realized that PALLS GAS TANDOORS, totally smokeless and 100 % pollution free, most economical, faster, could recover their cost in 5/6 months time per saving of coal/fuel. It could become a boon to the Hotels, Restaurants, Canteens, Dhabas and it could become a delight of the caterers, who could use these Tandoors, which are light and portable, for catering and outdoor Tandoor service.
A research to obtain many multiple advantages has been conducted and now the TRIPLED WALLED, HIGHER EFFICIENT DOUBLE HEAT, DH-2020 MODEL' PALLS TANDOORS' is revolutionizing the concept of TANDOOR COOKING, with under mentioned' MARVELING FEATURES'.
1. Totally smokeless and 100% Pollution free. Pre-heating 8/10 minutes only as compared to 60/90 minutes smoke filled pre-heating of Coal/Mud Tandoors.
2. The hot air of about 350/400 Deg C passes from the back and front of the third inner wall, thereby keeping the wall where, nans / roties are constantly slapped, hot. Any number of nans/roties, at an extra fast speed, can not and do not reduce the required heat of this wall. The roties/nans/paranthas are crisp and are not under-cooked from back or from front, as it happens in mud/coal tandoors.
3. Lesser consumption of gas, gives higher output of production thereby producing higher number of naan/rotties per hour. These are well baked and remain crisp and soft for hours and even for days because they contain higher amount of moistures. Because the flame or fire does not enter the cavity of the Tandoor, it is the heat waves which strike the food, nan/roti/chicken/kababs and bakes it up to the bones without making it hard or rubber like.
4. The taste of these Nans/Roties/Chicken, Fish, Kabab, Tikkies etc. is 100 % same as you get from the mud Tandoor.
5. As the hot air primarily rotates itself around the third inner wall, it does not hit out from the mouth of the Tandoor. (The triple wall technology is available in super jumbo, jumbo and king models only. In medium and deluxe models, which have smaller cavities, this technology is not needed.) |
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