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. Heavy-duty overhead broilers have a big cooking area. They come with large burners for quick broiling. They may be used individually or incorporated into a heavy-duty range section.
Three common ways to include the broiler in the range section are:
- Placing the broiler at the same height as the range tops.
- Making the broiler part of a unit with an overhead oven heated by the burners in the broiler.
- Mounting the broiler on a standard range oven, with or without an overhead oven.
Salamander Broiler
A small broiler called a salamander can be placed above a heavy-duty range or above a spreader plate. This is 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 mainly used for small jobs with light broiling needs. It can also serve as a backup broiler during off-peak hours in larger operations when the main broiler is not in use.
Natural Gas Char-broilers
Modern overhead broilers heat up quickly. They also have pull-out grids for easy loading and unloading. Adequate venting is needed to remove smoke and odors. Use pieces of ceramic or other heat-resistant materials to create a 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
Charbroilers come in 24 inch, 36 inch, and 48 inch natural gas and propane gas sizes. These sizes provide a larger grid area for high-capacity broiling.