Pittsburgh, PA (PRWEB) January 13, 2010
The "Safe Station" would keep a sauté pan supported and balanced for more evenly-cooked foods. The alternative cooking surface could provide additional safety for the chef as it would reduce the risk of spillage while sautéing.
The Safe Station would consist of a metal unit that would feature a pair of square-shaped center supports. One leg would extend downward at a slight angle from each corner of the outer square. Each leg would feature approximately six grooves that would help to grip the sauté pan. A user would place the unit directly over a stationary or portable burner. The unit would be designed to be used with 8-inch and 12-inch sauté pans. Ideal for use in country clubs, resorts and hotel and restaurant catering, the unit could also be producible as an after-market add-on.
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