Canada's Definitive Commercial Cooking Equipment Buying Guide

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harbroiling is a popular cooking method in both

traditional and display kitchens due to its aesthetic

appeal and ability to add a smokey taste to dishes. The

most common type of charbroiler is underfired, with a

predetermined distance between the grates and heat

source. Optimal temperatures vary from 550F to 625F.

Manufacturers offer several options in charbroiler configurations. Countertop

units require a stand or refrigerated chef base below; where as a “floor model” option will come with a

storage base or even a standard range oven below for optimal space saving. Configurations of this type

are often more costly initially but can save your staff steps as well as space in your kitchen.

BROILERS

Broiling is a dry-heat method of cooking, meaning little or no liquid is used. It is commonly used to prepare

meats, seafood, vegetables, sandwiches, and other dishes that require browning, searing, or melting.

Commercial broilers can be categorized into three types:

Underfired broilers, otherwise

known as Charbroilers, where

the source of heat is below the

food. These are often called

“grills”, although technically the

grill is the metal grate that the

food sits on.

Overfired broilers have heating

elements above the food, which

create intense heat and direct

flames. These are primarily

found in steakhouses

Specialty broilers encompass

many specific types, including

broilers with conveyor belts that

move the food through a heated

chamber, salamanders, and

cheesemelters.

Char Broilers

Broilers

In busy commercial kitchens, the commercial griddle is a must-have for cooking up a variety of delicious

dishes quickly and efficiently. From breakfast favorites like pancakes and eggs to lunchtime burgers and dinner

specialties, the griddle’s large cooking surface and precise temperature control make it a go-to tool for chefs

everywhere.

And because hood space is always at a premium, griddles can come with ribbed plates to allow for grill marks

when a charbroiler isn’t an option. This is helpful for those kitchens with limited space or for operators who need

this option on only specific items where a charbroiler isn’t needed.

Vulcan - model: VACB36 with

Smoker Assist

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