Broilers are Versatile and Convenient
Broilers are versatile and convenient, becoming a common appliance in food service businesses, whose desire is to streamline their food prep process. The variety of uses for broilers include, but is not limited to, cooking meats and hamburgers in large quantities, melting cheese, and toasting bread, pizza, and hot sandwiches. Broilers also have the ability to maintain the heat and integrity of cooked meats and seafood.
Broilers use intense heat for short periods of time to provide a caramelized finish, enhancing food with highly desired flavors. This is accomplished by transferring the sugars and fats to the surface. Broilers are capable of providing a delicious, smoky flavor and coveted grill markings.
Improving Broiler Efficiencies
The goal of broiler manufacturers is to continuously improve the design of broilers to maintain the temperature of the kitchen while heightening the efficiency of the kitchen and drawing out the unique and distinctive flavors of the food the broiler bestows. The food may be cooked in glass or metal containers or directly on the iron grids.
Depending on the size, specifications and needs of the food service establishment will determine the type of broiler required. The options of broilers are many, and the sizes range from 24 inches, which can fit on a counter, to a full-size unit of 72 inches. They can be stackable or stand alone.
Gas or Electric
The types of broilers are electric and gas. Gas is the most commonly used and administers Btus spanning from 40,000 to 50,000. Electric boilers add less heat to the kitchen and need less ventilation than their counterpart, the gas broiler.
Three categories of broilers are overfired, underfired, and conveyor. The overfired and underfired broiler cook one side of the food, but the conveyor cooks both sides at the same time. The overfired broilers, which radiate the heat down onto a grid where the food has been positioned, including salamanders, uprights and cheese melters. The underfired broilers radiate heat upward to the cooking grids, which results in the grill markings. The conveyor broiler provides for automated, high-volume food preparation.
Radiant of Infrared
The type of heat generated by boilers is either radiant or infrared. Broilers use electric or gas heat sources that may be located above or below the broiler cooking surface, causing the food to be cooked directly or indirectly using a radiant heating element. The radiant heat is found between the burners and cooking grid and extends from front to back, covering a wide area. Infrared burners use special ceramic tiles to heat quickly at high temperatures, sealing in the juices of the meat. They are also very efficient due to their rapid preheating time.
Broilers are a staple of any food establishment, providing delicious and unique flavors and streamlining the food prep process. Broilers come in a variety of sizes and specifications due to the needs of your kitchen, and choosing the right broiler will aid in its efficiency and success.