BROILERS Questions to Ask 1. What kind of broiler is needed? » Countertop – Placed on equipment stands or counters » Floor Standing – A standalone broiler with legs or casters » Upright – Applies heat from the top and is connected to an oven or storage base » Salamander – Mounted standalone broiler 2. How much space is available (height, width and depth)? 3. What type of fuel will be used? » Natural Gas
4. Questions for upright broilers: » Infrared or ceramic? » Infra-red double deck? » On legs or casters?
» Standard oven or storage base? » Optional stainless steel main top or black? » Important note – upright broilers do not have a common front rail 5. Are legs or casters needed? 6. Are any other accessories or specific options needed? 7. Who will be responsible for installation?
» Propane » Electric
Types of Broilers
Charbroilers: • Charbroilers use grates that are placed above a heat source, heating up the metal grates (usually cast iron or steel) to create branding marks » Radiants – V-shaped pieces of metal just above the burners to absorb and radiate heat from the burners up toward the cooking surface - C harbroilers with radiants are relatively easy to clean and maintain » Lava Rocks – Porous rocks that achieve the same result as radiants, diffusing the heat evenly across the cooking surface - Lava rock charbroilers can impart richer flavors and aromas than radiant models because the stones absorb grease, which is then steadily vaporized to enhance flavo r • G rates create the cooking surface and have different options. The majority are cast iron and reversible, with one side designed for denser products such as steaks and burgers while the other is designed for more delicate products such as fish.
» Waffle grates – Leave unique grill marks on the product and ideal for cooking leaner meats such as chicken since the waffle texture doesn't drain grease to control flare-ups as well as standard grates. » Floating rod – Built with individual rods that spin freely within the grate's frame. Floating rods are easier to clean and tend to last longer since the materials can expand and contract freely without developing the same weak points as rigid grates. » Steel grates – Lighter and easier to clean than cast iron grates, allowing greater maintenance and ease of use. However, they do not heat as evenly or retain heat as well as cast iron models. • Charbroilers can be mounted on a counter, worktable, equipment stand or refrigerated chef table
EQUIPMENT GUIDE
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