BROILERS Types of Broilers (continued)
Cheesemelters: • Specifically designed to melt cheeses on top of dishes or broil any plated food on a fixed rack • Cheesemelters use direct, radiant heat that is blasted from above the cooling racks
Horizontal Broilers: • Designed to cook whole chickens in large numbers • Usually come with a built-in rotisserie to skewer whole chickens on a spit while being cooked over the heating elements • Some models feature grate tops, which are usually round rods to prevent chicken from sticking
Vertical Broilers: • Slowly roast meat suspended vertically on a spit in front of an infrared or coil burner » C ommonly used for gyro meat » O pen heat element, which covers approximately 180° of the meat’s rotation
EQUIPMENT GUIDE
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