"Consistent cooking makes for consistent business in your foodservice operation!”

So how can you pick the correct Charbroiler for consistent mouthwatering burgers, juicy steaks or tenderly cooked chicken? Many restaurant owners have asked this question. So when investing on a Charbroiler it is not only for it to last, but also to get rapid recovery and consistent cooking throughout the day. Read on to help you select from the many choices out there:

Product Fact:

The key to a successful broiler is preventing “hot spots” on the grate as revealed by the temperature profile and the white ash and rust in the center of the grate, this is due to a large temperature differential from the burner array that creates a heat plume that draws heat toward the center and leaves the outer area cooler. Thus will result in an uneven heating of grill and inconsistent cooking on the Charbroiler.

But with the burners closer together at least 6” to 4”, the radiants are heating more efficiently and effectively, which will shorten the recovery time which will produce consistent cooking throughout the day. Plus it will take less BTU’s per hour to maintain the proper temperature.

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Radiants vs. Lava Rocks

Radiants:

Most economical charbroilers are built with standard stainless steel V-shape radiants that will eventually start to warp, get brittle and eventually break due to the heating and cooling cycle which will require to be replaced.

Instead, by having a heavy-duty steel radiants, that is constructed with high temperature alloy, this will keep from warping, rusting and breaking, providing a longer service life than standard stainless steel radiants. 

But the most rugger radiant are built in cast iron, this metal is virtually indestructible with a must longer service life span than stainless steel, and able to retain heat evenly up to the cooking surface, but due to the coarse surface it’s difficult to clean than stainless steel. On the plus side it will take less BTU’s per hour to maintain the proper temperature.  

 

Lava Rock:

 An alternative choice to a metal V-shape radiants is using lava rocks. These are chunks of porous rocks layered on a grate above the burners that will achieve a similar result as using radiants, diffusing the heat evenly across the cooking surface. By having lava rock charbroilers it will produce a much richer flavor and aroma than radiant models would, solely because the lava rocks will absorb the grease and steadily vaporize it up into the food you’re broiling.

Unfortunately the disadvantage on using lava rocks are they are more costly and labor intensive, because the rocks are needing to be replaced every few weeks or possibly more often, depending on how heavily the equipment is used.

 

 

             

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Charbroilers:  

Charbroilers with Radiant or Lava Rock are sourced by Electric or Gas and are available in several widths in 12-inch increments. The most common width sizes are 24”, 36”, 48”, 60”, and 72” inches. From all this choices you’ll need to select the right equipment that will fit within the available space and able to handle the amount of cooking, also needing to meet the equipment clearance requirements. Charbroliers are required to be at least 6 inches away from any combustible material, walls and other cooking equipment. Be sure to include in your building plans all the requirements and clearances before selecting your charbroiler.

 

 

 

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Burners:

Burners are the main component in a charbroiler generating gas flames (heat) to the radiant or lava rocks. Burners are measured by the amount of heat it generates called BTUs (British thermal units); hence the greater amount of BTU’s generated, more heat will radiant to your cooking surface resulting a consistent even cooking.

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