Types of Broilers
Upright Broilers: • Also called “deck-type broilers,” these models are designed to conserve floor space while producing high food volumes in a shorter amount of time. They are ideal for the following locations: » R estaurants with a higher hourly volume of steaks or burgers » B anquet halls » H otel ballrooms » L arge-scale foodservice operations • Certain models have multiple decks or cabinets for simultaneously cooking multiple items • L arge broiling areas that work by using heating elements placed above the broiling area to produce intense heat » H eat from above is helpful in removing grease from the surface of meats, which then drains into removable grease pans placed below the broiling grid
Salamander Broilers: • Use a concentrated blast of low to medium heat coming from above to finish food items within a narrow cavity » While some models can be used for full roasting, salamanders are designed to supplement high-powered cooking units rather than large volume production and are best used for giving meat products a crisp finish, browning casseroles or caramelizing sugars. • Usually wall-mounted or mounted on top of a range in a small footprint less than 48” wide
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