Broilers are pieces of kitchen equipment that employ a dry-heat method of cooking. Although the broiler is not the most versatile piece of equipment, and mainly serves to cook poultry, meats, and fish as well as reheating and finishing dishes, it does excel in its specific role in the kitchen. When purchasing a broiler there are many different specifications to consider. These will ensure you get the product that is best for you and your kitchen.
Types of Broilers
There are several different types of broilers and each has its own application. Broilers can vary greatly in their design so it is important that the broilers specific role in your kitchen is understood before it’s purchased. The main types of broilers are charbroilers, salamander broilers, deck-type broilers and rotisserie broilers.
The open-hearth charbroiler is one of the most popular forms. It features a box style with a cast-iron top grate that food rests and broils upon. The top grate leaves parallel sear marks on the food which provides that classic grilled appearance. Charbroilers can be fueled in various ways with gas being the most popular and electric, wood and charcoal also being available. A charbroiler is a great piece of equipment for a restaurant that serves burgers or steaks.
Charbroiler Types: Both produce great grilled products but each does so in a different manner.
- Lava Rock – Drippings hit the lava rocks that are placed above the heat source, so as to allow them to turn into smoky flavor when heated. However, the lava rock charbroiler is more troublesome to keep clean than a radiant charbroiler.
- Radiant – Offers evenly distributed heat while draining excess drippings.
Charbroiler Sizes: Charbroilers come in many sizes, starting at 24″ and going to 72″ in twelve inch increments. You have the option of placing broiler controls at every 6″ or 12″, with the 12″ spacing being the standard.
- Equipment Stands – When purchasing a charbroiler you may also want to get an equipment stand for the product. Equipment stands begin at 24″ and move up to 72″ in increments of twelve. Standard equipment stand depths are 24″ and 30″. Your equipment stand can also be outfitted with casters in lieu of feet, a 6″ cutting board, and a 6″ cutting board with plate shelf.
- Refrigerated Chef Bases – We offer refrigerated chef bases in sizes ranging from 36″ to 72″. These drawered units are great for keeping your food cold and within arms reach for those restaurants that want to maximize their refrigerated/frozen space on their cook lines.
The salamander broiler, unlike an open-hearth charbroiler, is a top-heated piece of cooking equipment that is most typically mounted on the back-shelf above a range. Salamanders can be used for a variety of purposes such as melting cheese, broiling fish and meats, and caramelizing sugar. They are not meant for large volume production.
Deck-type broilers are much like salamanders in many respects; however, there are some major differences. Deck-type broilers are designed with high volume production in mind and their larger grill surface area reflects this. Most deck-type broilers can be purchased in a stacked fashion that enables even greater output power. Like the Salamander broilers, deck-type broilers are top heated.
A rotisserie broiler is a piece of equipment that broils food via rotating spits. Rotisserie broilers are designed for high volume production and lend themselves to constant, batch cooking. Another use of a rotisserie broiler is its potential to be a menu-merchandising tool as the food can be put on display to customers as it is cooking. Rotisseries are not as versatile as other broilers but can cook a variety of meats as well as potatoes and some baked goods.