The new appliance, which is made from almost all recyclable materials and claims to use 40 per cent less energy than conventional ovens, combines all the functions of a fryer, griddle, bratt pan, kettle, titling pans and pressure cooker in one unit.
A touch pad installed on the unit combined with 'intelligent cooking technology' also frees chefs from constant checking, stirring and temperature adjustments because it is able to alert them when changes need to be made - when a steak needs turning or liquid needs adding to a stew for example.
The sustainability of the device is demonstrated by the fact that pans can also be heated quickly, using less energy to do so, and it has also been manufactured for easy disposal and recovery of recyclable materials.
A spokesperson for FRIMA said energy-efficiency and space-saving of the appliance were its key benefits to chefs: "As fewer appliances are needed this saves up to 30 per cent kitchen space and means that a much smaller extractor system is needed.
"The energy efficiency of the design, with the VarioBoost heating system, reduces power consumption by up to 40 per cent. The pan is heated from 0°C to 200°C in just 90 seconds, searing meat fast, sealing in the juices resulting in a reduction of up to 20 per cent in raw ingredients used. The precise cooking control prevents food burning and sticking to the bottom of the pan so less water and chemicals are used in cleaning."