Char broiler - Char broilers are under fired with burners that heat ceramic or volcanic briquettes or radiants that then radiate heat upward to stationary cooking grids. The grid produces cosmetic markings on the food. Melting fat drips on the briquettes or radiants and burns, giving foods a char flavor.
Cheesemelter - A cheesemelter does several jobs. It will melt cheese over menu items, brown or crisp the top of gratinee dishes or meringue pies and reheat filled crepes, gravy, rolls, pastry or dishes not picked up in time.
Conveyer broiler - broilers are designed to deliver consistent, high- volume, automated food preparation. Found in fast food chains, universities, theme parks, and sports stadiums, these broilers are capable of simultaneously cooking the top and bottom of food products. Using one to four metal conveyer belts, each belt's speed is individually regulated to produce the best possible cooking results. Food may be placed in pans or directly on the conveyer and require minimum handling and no turning.
Under fired, upright and conveyor broilers are used for char broiling burgers, steak, fish, chicken, and pork. Over fired units for finishing; browning; and melting cheese.
Infrared broilers - Infrared broilers require no preheat time. Since they respond so quickly, it is possible to turn them off between loads.
Salamander broiler - If your space is limited and/or your production needs are small, consider the space-saving salamander broiler. It is simply a smaller version of an upright over fired broiler; it is usually mounted over a range.
Upright over fired broiler - In an over fired broiler, heat from gas-fired ceramic infrared burners or metal radiant is radiated downward onto a grid. The grid retains heat and gives food cosmetic markings. It can be raised or lowered and rolled in or out. Infrared burners cook much faster than standard radiant burners.
Empty grease pan and thoroughly wash and dry.
Remove grids and scrub them with a soft wire brush in detergent and water in the pot sink
Wash drip shields and broiler exterior with detergent and hot water.
For stainless steel finish, rinse well with a solution of 1/4 cup vinegar to 1 quart water; dry.
Clean spilled food from burner ports with stiff wire brush if necessary.
Scrape the inside panels of the salamander or cheesemelter with a long-handled scraper and wipe with a coarse cloth soaked in detergent and hot water. Do not use abrasives or caustics.
Wipe exterior of unit with a cloth dampened in detergent and hot water. Wipe off with fresh hot water.
Because gas broilers heat very quickly (90 seconds to 5 minutes), turn the flame low between broiling jobs.
During slack periods, turn off the broiler. Super-fast infrared broilers preheat quickly and can be turned off after each use. . Operate just part of a multiple burner during slow periods to save gas; use the full broiler only when the work load is heavy.
Check the flame. It should be clear with a distinct inner cone. Flames should never be flat or strike directly on refractor surfaces. Excessive smoking may be caused by faulty burner operation.
Minimize the preheat time - Follow the equipment manufacturer's recommendations for preheat times. Excessive preheat time only wastes energy.
Keep them full - Load broilers to capacity whenever possible to use all of the available surface area. If its not possible to fully load the broiler, heat only as many sections as needed.