Broilers
Broilers are classified as equipment that utilizes intense radiant heat for rapid cooking of foods. The two common types are the overhead broiler and the underfired broiler. Other types of specialty broilers and combinations are available. Broilers are available in either
natural gas,
propane gas, or electric models. Overhead Broilers Heavy-duty overhead broilers have a large grid area and are equipped with large burners for fast broiling. They may be used individually or incorporated into a heavy-duty range section. Three common methods of incorporating the broiler into the range section are: Having the broiler at the same height as the range tops Having the broiler as an integral unit with an overhead oven that is heated by the burners in the broiling compartment Having the broiler mounted on a conventional range-type oven with or without an overhead oven.
Salamander Broiler
A small broiler referred to as a
salamander can be mounted above the top of a
heavy-duty range or above a spreader plate as part of a back-shelf assembly. The broiling capacity of the salamander is not as great as that of the regular overhead broiler. It is primarily used for small operations with light broiling loads or as an auxiliary broiler during off-peak hours in larger operations when the main broiler is not in use.
Natural Gas Char-broilers
Modern overhead broilers usually will heat to broiling temperatures in a short time and have pull-out grids for easy loading unloading. adequate venting of is required remove smoke odors underfired char use pieces ceramic or other refractory materials form radiant bed above the burners. food items are placed on grate located directly bed. while cooking juices from foods drip hot burn which gives typical charcoal flavor appearance. since great deal given off by they must be used under an efficient exhaust hood.
Propane Charbroilers
Char-broilers are available in 24 inch, 36 inch and
48 inch natural gas and
propane gas sizes that increase the grid area for high-capacity broiling.
