One of the growing trends is toward more traditional ways of cooking with solid fuels instead of gas/electric equipment,where the flavour of charcoal is the influence on the styles presented in restaurants. This is heavily influenced on South American, Mexican and Southern USA where grills and smoking are prevalent. The opportunity to use solid fuel cooking has been very limited and the challenges of using these efficiently and safely inside buildings have been an issue. While there have been equipment around that have done this they have been stand-alone, quite large and not really built as part of the line up in modern kitchens.

Seeing this trend, Stoddart released in 2015 the Asado Parilla Grill as part of their new range to fit into the most used line-ups in modern kitchens. The adjustable Asado grill allows for the produce to be cooked or smoked as close to the flame as required, creating an entirely new cooking experience.

Combined with this is the coupling of the Asado with fully compliant Halton Mist on Demand exhaust hoods that will efficiently and effectively deal with the solid fuel to respective Australian Standards. Heavy duty cooking appliances, such as charcoal and charbroilers have always been difficult to deal with. They are characterized by high heat loads leading to high temperatures inside the exhaust ductwork where they generate a large quantity of FOG (Fat, Oils and Grease) in addition to carbonated particles, especially in the case of open flame and solid fuel cooking.

Currently a number of restaurants are using the Asado units with a number of this growing trend in Hobart where this has taken off and is spreading to the major cities in the rest of Australia. These establishments are really making the Asado Parilla Grill a central part of their menu creations.