Saskatoon Lodge
Edmund Woo, the visionary owner of Saskatoon Lodge, speaks with enthusiasm about his fine dining establishment and the remarkable impact of the Garland XHP Broiler™ with Synergy® technology on his operations. Nestled in Greenville, South Carolina, the Saskatoon Lodge combines the region’s captivating scenery with the warm appeal of the Northwest, offering a diverse menu that includes wild game such as buffalo, elk, antelope, and even exotic choices like kangaroo and ostrich, alongside award-winning steaks, fish, chicken, and pork dishes.
Three years ago, while seeking a new charbroiler online, Woo discovered the Garland XHP Broiler. Its fat vaporizing technology, which eliminates the need for a grease tray and the hassle of changing briquettes or radiants, immediately caught his attention. The decision to integrate the XHP Broiler, specifically the 36” model with a slow cook shelf option, into his kitchen was driven by its ability to cook at high power without generating excessive ambient heat.
Kitchen Manager, Wes Pusey, praises the broiler’s ability to cook food quickly while not heating up the entire kitchen, “It cooks fast and evenly but allows our chefs to stay cool.” He also highlights its ease of maintenance, noting that it requires minimal effort to keep clean, commenting, “We were looking for state-of-the-art technology when we refurbished the kitchen after Covid to raise production with less labor availability, and at less cost. The XHP Broiler has been a great addition. It cooks meat quickly and efficiently leaving a clear sear mark. It is easy to maintain. Twice a week, we pull up the grates to vacuum beneath. And the long-term operating costs have been much lower as we don’t have to replace any briquettes.”
The broiler’s sturdy construction and high-quality design have contributed to enhanced efficiency and food quality at Saskatoon Lodge. The high sear capability locks in flavors and the back shelf facilitates the staging of various dishes with different cooking times.
Since incorporating the XHP Broiler, Saskatoon’s kitchen has seen increased production with reduced cleaning costs, a crucial improvement following the challenges posed by the COVID-19 pandemic. Garland’s responsive service team has further solidified Woo’s satisfaction with his purchase. When asked if he would purchase the XHP again, the answer was a resounding “Yes!”
He confidently recommends the Garland XHP Broiler asserting that it is a worthwhile investment for any resturant, combining high efficiency, great taste with excellent sear marks, and unparalleled ease of cleaning.
Three years ago, while seeking a new charbroiler online, Woo discovered the Garland XHP Broiler. Its fat vaporizing technology, which eliminates the need for a grease tray and the hassle of changing briquettes or radiants, immediately caught his attention. The decision to integrate the XHP Broiler, specifically the 36” model with a slow cook shelf option, into his kitchen was driven by its ability to cook at high power without generating excessive ambient heat.
Kitchen Manager, Wes Pusey, praises the broiler’s ability to cook food quickly while not heating up the entire kitchen, “It cooks fast and evenly but allows our chefs to stay cool.” He also highlights its ease of maintenance, noting that it requires minimal effort to keep clean, commenting, “We were looking for state-of-the-art technology when we refurbished the kitchen after Covid to raise production with less labor availability, and at less cost. The XHP Broiler has been a great addition. It cooks meat quickly and efficiently leaving a clear sear mark. It is easy to maintain. Twice a week, we pull up the grates to vacuum beneath. And the long-term operating costs have been much lower as we don’t have to replace any briquettes.”
The broiler’s sturdy construction and high-quality design have contributed to enhanced efficiency and food quality at Saskatoon Lodge. The high sear capability locks in flavors and the back shelf facilitates the staging of various dishes with different cooking times.
Since incorporating the XHP Broiler, Saskatoon’s kitchen has seen increased production with reduced cleaning costs, a crucial improvement following the challenges posed by the COVID-19 pandemic. Garland’s responsive service team has further solidified Woo’s satisfaction with his purchase. When asked if he would purchase the XHP again, the answer was a resounding “Yes!”
He confidently recommends the Garland XHP Broiler asserting that it is a worthwhile investment for any resturant, combining high efficiency, great taste with excellent sear marks, and unparalleled ease of cleaning.