Canada's Definitive Commercial Cooking Equipment Buying Guide

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As with many other types of equipment, charbroilers are offered in both

gas & electric but in addition, charbroilers are available in other heating

options such as charcoal, wood & pellets. These options can come as

the only heat source such as the American Range AMSQ charbroiler

that is available in sizes from 30” to 60” or can be an add-on options

such as the Vulcan CTSMOKER bases for their Achiever Broilers.

Another area of flexibility with underfired broilers are in the type of

radiant heat that is provided:

Lava Rock Broilers are typically a ceramic stone placed

on a grate above the burners. The stones create an even

source of heat when the burners are on to provide an

even and very hot surface that radiates heat in to the

food. In addition, juices from the foods drip down on to

the briquettes and create a smokey flavour that makes

the charbroiler so popular. The briquettes are either a

pre-formed ceramic stone or a more porous lava rock.

In both cases, the briquettes do deteriorate over time

and will need to be replaced.

Radiant Broilers provide a heat shield that sits over

the burner to create a more indirect heat source.

They types of charbroilers are very common as

they are easy to clean and often produce very hot

areas for searing with colder areas for resting and/

or finishing. The radiants also provide a channel

for the grease to drop down in to the pan below for

easy cleaning.

Infrared Broilers are an excellent option when energy costs

and reduced operating costs are top of mind. These units

utilize an infrared burner to heat an emitter panel below the

grates where the food would sit. These units can produce

very high heat and are a breeze to clean. In addition,

infrared broilers can maintain a more precise cooking

temperature for each heating section.

Broilers

American Range - model: AMSQ-30

Lava Rock Conversion Kit

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