04 Sep, 2016
Buying Guide | Charbroiler
Charbroiler is one of the restaurant equipment that is used to cook variety of meats and seafoods such as juicy burgers, steaks and a fabulous chicken breasts. Commercial Charbroilers, Restaurant Charbroilers and Char Grills offer a home-cooked taste, and professional appearance with both the speed and convenience that is needed in a restaurant.
Types of Charbroilers:
Countertop Charbroilers are the most common charbroilers that are being used in every restaurant and commercial kitchen. As it name implies they are built to sit on the equipment stand or chef base refrigerator in a restaurant. The electric models are not very common and you can choose between Radiant Charbroilers and Lava Rock Charbroilers.
Outdoor Charbroilers or Outdoor Chargrills are the heavy duty version of home BBQ machines. They normally use in catering events, hotels and gulf courses. They are normally free standing and come with stand, side burners for other prep and lids.
Charbroiler capacity and sizes can be varied. The grid on a 15” x 22” Charbroiler can cook up to 24 burgers per load or 340 per hour. A 16” x 20” grid will produce about 380 per hour and a 20” x 32” model can double that output. The grates on gas-powered units generally measure from 24” to 72”. Gas charbroilers tend to be 6” to 12” taller than electric models. Burners are positioned one for every 6” to 12” of grate area.
Radiant Charbroiler vs Lava Rock Charbroiler:
One of the main differences between all charboilers are how their heats transfer. This is a most common question for every one who wants to buy a charbroiler for the first time.
Lava Rock Charbroilers
Lava Rock Charbroilers use a bed of Lava Rock positioned above the burners to catch the heat and radiate it towards the meat above. Because the rock is porous, it catches and holds drippings, which enhances the delicious smells by creating more flavorful smoke. This level of flame and smoke looks great in display cooking applications, and most chefs prefer this style and believe it adds more flavor to the food. These models require more maintenance and cleaning compared to a radiant charbroiler.
Radiant Charbroilers burner is positioned under a cast metal radiant from which the heat is radiated towards the food being grilled. Some new models uses staineless instead of cast metal which gives better radiation compare to the cast iron. Sub-radiant heating offered with some broiler units reduces gas use and grease fires, while improving the evenness of top grid temperatures. Radiant Charbroilers are much easier to clean than a comparable lava rock model.
Cleaning and Care:
Like many other restaurant equipment require routine cleaning and maintenance. This will help in long lasting and result in better cooking performance. When using the charbroiler for the first time is important to let it on before cooking on it since they all have some sort of protective coating on the grates that you’ll need to burn off. Every day after finishing to work with you charbroiler, you need to first empty the grease tray and using the Wire Brush to remove stuck-on grease and carbon buildup.
Common Commercial Charbroiler