Commercial charbroilers have many great advantages that make them a favorite of many restaurants and diners. They are best known for delivering the taste of an outdoor grill from the convenience of a kitchen. They come in sizes ranging from full sized stand alone units to smaller ones to be used on the counter top.
Natural gas or liquid propane an be used to power these versatile appliances. The heat used for cooking comes from either lava rocks, also known as char, or radiants made of either stainless steel or cast iron. This is where the taste of the great outdoors originates.
Each heat source has its individual advantages and drawbacks. For instance, the radiants tend to cook food more evenly and consistently but the flavor is not as strong. The lava rocks, also known as char, emit that familiar smoky grilling flavor but they have a tendency to flare up occasionally when fat drips down onto them.
One drawback to these appliances is that they are known to have a high energy draw since the open burner must stay lit throughout the time of use. To get the most efficient performances, the ashes should be taken out and the cooking surface cleaned daily. Raising the heat in order to scorch the debris off the grill is wasteful and not as effective as just using a wire brush between session.
Following a few tips can make cleaning easier and the flavor stronger. Brushing the grates with oils while they are preheating will add a seasoned taste directly to the cooking surface. Before placing on the grill, food can be dipped in favorite oils to enhance the taste and prevent sticking.
For better drainage of the grease, try angling the grates just a little. This is also a great way to control the distribution of heat and ensure even cooking. Commercial charbroilers come with recommended surface placements for various types of foods to help the user get the best results for all meats and vegetables.
Natural gas or liquid propane an be used to power these versatile appliances. The heat used for cooking comes from either lava rocks, also known as char, or radiants made of either stainless steel or cast iron. This is where the taste of the great outdoors originates.
Each heat source has its individual advantages and drawbacks. For instance, the radiants tend to cook food more evenly and consistently but the flavor is not as strong. The lava rocks, also known as char, emit that familiar smoky grilling flavor but they have a tendency to flare up occasionally when fat drips down onto them.
One drawback to these appliances is that they are known to have a high energy draw since the open burner must stay lit throughout the time of use. To get the most efficient performances, the ashes should be taken out and the cooking surface cleaned daily. Raising the heat in order to scorch the debris off the grill is wasteful and not as effective as just using a wire brush between session.
Following a few tips can make cleaning easier and the flavor stronger. Brushing the grates with oils while they are preheating will add a seasoned taste directly to the cooking surface. Before placing on the grill, food can be dipped in favorite oils to enhance the taste and prevent sticking.
For better drainage of the grease, try angling the grates just a little. This is also a great way to control the distribution of heat and ensure even cooking. Commercial charbroilers come with recommended surface placements for various types of foods to help the user get the best results for all meats and vegetables.
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