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.
Part of what creates that great outdoorsy taste is the types of fuel and heat sources being used in these cookers. They can be set to take power from either liquid propane or natural gas. Heat is generated and stored through either cast iron radiants or by using lava rocks.
There are positives and negatives to each of the various heat sources. The rocks are like charcoal briquettes and infuse the food with that delicious smoky flavor, however, dripping grease often causes flare ups which can cook the food unevenly. The radiants are more dependable as far as heating consistently and evenly but the grill taste is not quite as strong.
Somewhat of a disadvantage of this type of appliance is that they use a lot of energy since once the burner is lit, it needs to stay lit until the user is finished for the day. Costs can be kept lower when the grill is kept free of ashes and the surfaces cleaned daily. A wire brush should be used on the grates several times a day to avoid drying food debris on them and using high heat to try and melt it off.
There are a few things that can be done to make cooking more efficient and even better tasting. For one thing, during the preheating stage, brush oil on the grates in order to season them. To enhance the flavor of the meal and to prevent sticking on the cooking surfaces, try dipping the food in seasoned oils.
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.
Part of what creates that great outdoorsy taste is the types of fuel and heat sources being used in these cookers. They can be set to take power from either liquid propane or natural gas. Heat is generated and stored through either cast iron radiants or by using lava rocks.
There are positives and negatives to each of the various heat sources. The rocks are like charcoal briquettes and infuse the food with that delicious smoky flavor, however, dripping grease often causes flare ups which can cook the food unevenly. The radiants are more dependable as far as heating consistently and evenly but the grill taste is not quite as strong.
Somewhat of a disadvantage of this type of appliance is that they use a lot of energy since once the burner is lit, it needs to stay lit until the user is finished for the day. Costs can be kept lower when the grill is kept free of ashes and the surfaces cleaned daily. A wire brush should be used on the grates several times a day to avoid drying food debris on them and using high heat to try and melt it off.
There are a few things that can be done to make cooking more efficient and even better tasting. For one thing, during the preheating stage, brush oil on the grates in order to season them. To enhance the flavor of the meal and to prevent sticking on the cooking surfaces, try dipping the food in seasoned oils.
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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Learn more about Restaruant Equipment. Stop by Dine Company's site where you can find out all about Commercial Charbroilers and what they can do for you.
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