Charbroilers & Broilers
-- Foodservice Equipment & Supplies, 9/1/2008 12:00:00 AM
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• Types: Charbroilers come in both floor and countertop models. Specialty broilers include salamanders, wood-burning units and cheesemelters.
• Capacities/Footprints: Unit sizes are available in 120 increments, with the most common being 24", 36", 48", 60" and 72". Broiler volumes vary greatly. A 15" × 22" charbroiler's grid can cook 24 hamburgers per load or 340 per hour. A 16" × 20" grid will produce about 380 an hour, while a 20" × 32" model can turn out as many as 760 burgers in 60 minutes. Drop-in models range in width from 12" to 60", with a standard depth of 24" to accommodate smaller kitchens. Grates on gas-powered units generally measure from 24" to 72". Gas broilers are also typically taller (6" to 12") than electric models. Burners are positioned one for every 6" to 12" of grate area. A countertop model can fit into a space 2' square. Cheesemelters are typically 36", 48" or 60" wide.
• Energy Source(s): Heat can come from a number of sources, including charcoal, wood, gas or electricity. Some models use cast-iron radiants, which are durable and hold more heat, while others use lava rock or briquettes. Conducted heat is transmitted through the top grate. Convected heat flows via circulating air. Infrared rays emanate from the heat source, use less gas and reach operating temperatures in 90 seconds.
• Manufacturing Method: Exteriors are typically made of stainless steel with either aluminum or galvanized stainless-steel sides. Charbroilers with stainless-steel grates feature durable, welded construction, while economical cast-iron grates are a good heat distributor. Carbon-steel grates have a rod format and stainless-steel frame with a handle in front. Most charbroilers feature a fixed distance between their heat sources and grates.
• Standard Features: A basic broiler typically represents a firebox with a steel or cast-iron top grate on which foods cook. Some gas charbroilers transfer heat via metal radiants made of stainless-steel alloy or cast iron. Many manufacturers offer grates that can be angled to direct grease away from the hearth, sending the grease down into a trough or tray where it stays until emptied. Some models offer a heat deflector, an angled piece of metal that hangs below each burner to reflect heat toward the product being cooked, and also increases the unit's energy efficiency. Most models cook best between 550°F. and 650°F.
• New Features/Technology/Options: Combination griddle/broilers help save kitchen space, especially in the case of menu expansion or increasing customer volumes. The units' griddle/fry top of 20 1/20 deep × 24" wide features a two-position, pull-out rack for the section.
Sub-radiant heating offered with some broiler units reduces gas use and grease fires, while improving the evenness of top grid temperatures. A newer feature includes a plate between each burner that enhances cooking consistency by allowing users to more accurately control temperatures. Newer models also offer adjustable grates for greater cooking versatility. Sectional units accommodate accessories like shelves, flue risers, spreader cabinets and support frames.
• Prime Functions: Charbroilers broil a variety of meats, fish and shellfish, and offer fresh-cooked flavor.
• Key Kitchen Applications: The primary function of a charbroiler is to cook a variety of foods at consistent temperatures and high production levels.
• Purchasing Guidelines: One of the primary benefits of broilers is in food presentation. Many diners prefer food cooked on charbroilers because they give food an appearance and flavor similar to menu items cooked on an outdoor grill.
• Maintenance Requirements: In the case of drop-in models, exhaust requirements range from 900- to 1,200-cu.-ft. per minute (CFM). In addition, such units must be installed 19 from any side wall, at least 50 from a back wall and about 40 from any other piece of countertop equipment. Proper ventilation and frequent cleaning are equally important. Empty water and grease pans at least daily.
• Food Safety & Sanitation Essentials: Charbroilers and broilers prepare raw foods quickly and thoroughly, minimizing the chance of contamination during cooking. However, special attention is required when operators cook products over crushed lava rock or ceramic briquettes rather than over coal or wood embers. Rock or ceramic materials can accumulate large amounts of carbon and grease, so manufacturers recommend replacing these elements and even the cast-iron grates that hold briquettes as frequently as twice a year.
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