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Foodservice operators can choose between gas and electric units. Gas models, the most commonly used version, have burners every foot and provide Btus ranging from 40,000 to 50,000. Broilers range in size from a 24-inch countertop unit up to a 72-inch floor model and generally increase in 12 inch increments.
In addition, operators can choose from over-fired or under-fired units. Over-fired broilers consist of a big drawer, tray or grate that slides under the heat source. Because these units create more of an enclosed environment than under-fired units, the broilers retain heat thus producing hotter temperatures.
Operators more commonly use under-fired broilers when cooking greasier foods, such as burgers, that may be more of a problem in an over-fired environment. Units with a high Btu rating offer the same searing effect as over-fired units, but at higher energy consumption. Some models feature built-in salamanders that culinary staff can use to brown, warm or melt cheese, offering additional flexibility.
The majority of broilers provide radiant heat and include an angled metal or cast iron component to help protect the burner. Although cast iron is more commonly utilized, radiants also are available in a heavier gauge stainless steel.
Ceramic stone and lava rock represent other heating elements commonly used in open kitchens. But these heating elements have specific maintenance requirements, which means they might not be the best choice for all applications.
Another option, infrared heated broilers, have burners below a glass surface, which offers added protection from grease and food debris.
Broiler grates are available in cast iron, stainless steel with welded construction and carbon steel. Some gas units provide adjustable grates, which operators can place at different distances from the heat source to control temperature settings from different products.
Maintaining broilers is vital from a safety standpoint, since excessive food debris and grease can cause dangerous grease fires and flare ups.
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