PK/JG-9892 Gas Lava Rock Grill/Broiler WIth Cabinet , 700 series, for Commercial Kitchen

Matter about Grill

A boiler is a final preparation piece of equipment that cooks rapidly from radiant or infrared heat. Most broilers cook either the top or the bottom of the food product, although some models cook the top and bottom at the same time. Broilers can be purchased as large freestanding pieces of equipment or can be table-mounted. Four types of broilers are typically used in the foodservice facility:

        Freestanding top-burner broilers, often called hotel-style broilers       Charbroilers       Salamanders       Conveyor broilers

In broiling, the cooking time is usually controlled by the distance between the food and the source of heat. When using the heavy-duty hotel-style broiler (with heating elements above), the food is paced on a steel grate that can be adjusted up and down to control the temperature. The grate slides in and out also, so that food can be placed in or removed from the broiler.

       Open-top charbroilers heat from below; the product is placed on the cooking surface and can be watched during the broiling process. The distance from the heat source to the food product is usually fixed in charbroilers; the time the food is exposed to the heat controls cooking.

       Conveyor broilers are excellent cooking devices because they can be operated by semiskilled personnel. One well-known hamburger chain uses a conveyor broiler to cook the hamburger on both sides at once at a predetermined speed. In this application, the employee does not need to judge the cooking time for preparing the hamburger.

       Salamanders are small broilers that cook from above and are located above the range. This type of broiler is used by cooks and chefs for last-minute heating, browning, or broiling of food products such as fish and other seafood and food items that are topped with cheese or bread crumbs.

       Accessories for broilers are limited to the type of exterior finish and the inclusion of small ovens under the broiler opening.

Primary use in the food operation

Dry-heat cookery is used for steaks, chops, hamburgers, and other meat products, Foods that have been broiled are popular because the fat content is reduced and the caramelization of the sugars in the food gives it an appealing taste.

Determining capacity and size

Broilers are often rated for performance on the basis of the number of hamburgers or steaks that can be prepared in one hour. One well-known manufacturer of overfired broilers lists a range of production capacities, from 100 12-ounce T-bone steaks per hour for a small model to 200 steaks per hour for a large double-section broiler. Determination of the correct size and number of broilers is based on estimates of the number of portions of each broiled item on the menu sold in one-hour period.

       A specialty broiler is available that uses wood (such as mesquite) as a source of heat, so that the flavor of the wood smoke is transferred to the food product. These broilers are popular for restaurants specializing in steaks or ribs because of the unusual flavor produced by the burning wood.