Broilers are a key piece of equipment, as these units are responsible for preparing the priciest menu items.
Beef, chicken, pork, lamb and other proteins are the most common items prepared in broilers. Some solid fish varieties, including salmon and swordfish, also can be produced with these units.
Broilers also can be used with vegetables that hold up well under high heat, including Portobello mushrooms, asparagus and eggplant.
Certain dishes can be designated for broiler use, such as pizza and fajitas.