Natural Gas Charbroiler

Commercial Charbroiler

Char Broilers are essential appliances in any professional kitchen, providing a method for cooking food quickly and efficiently. Using intense heat, broilers can cut cooking times. This saves time and energy in busy kitchens.

There are two primary types of broilers: overhead and underfired. Overhead broilers, as the name suggests, place the heat source above the food. This allows for direct exposure to strong heat. This type is particularly effective for achieving a desirable char and browning on meats and vegetables. Underfired broilers have the heat source below the cooking surface. This setup creates a different cooking style and is often used for certain tasks.

Besides these main categories, there are many specialty models. They meet different cooking needs and preferences. Broilers can use natural gas, propane, or electricity. This makes them flexible for different kitchens and fuel options. This versatility ensures that kitchens can select the most suitable broiler type based on their operational requirements.

Heavy-duty overhead broilers are particularly noteworthy due to their expansive cooking area and robust burners. These units are made for high-volume cooking. They can be used on their own or as part of a range. They can be placed on a range-type oven. This can be done with or without an overhead oven. This offers flexibility in kitchen design and layout. You can align the overhead broiler with the range when used as one unit. This improves workspace and makes it easier to access.

Overall, broilers represent a versatile and essential component of professional kitchens. Their ability to provide great cooking results quickly makes them very valuable for chefs and kitchen staff. They focus on efficiency and quality. Knowing the different types and functions of broilers can help you make smart choices for your commercial kitchen. This ensures that cooking runs smoothly and effectively.