natural gas broilers
Steak, hamburgers, fish, poultry, seafood and chops all look and taste great when broiled.
Broiling uses direct heat for short
Hot, delicious food fast
periods of time, bringing fats and
There are three categories of broilers:
overfired, underfired and conveyor
sugars to the surface, carmelizing
foods and creating unique flavors
and visual markings. Natural gas
broilers offer:
• Fast preheat and cook times
• Precise heat control
• Energy savings
In most broilers, product is cooked one
side at a time, however, conveyor units
cook both sides simultaneously.
Overfired broilers
Broilers use either radiant or infrared
burners to spread heat to food. Radiants
are located between the burners and
cooking grid, protecting burners from
drippings and flare-ups. They also provide
smoke for the flavor. Many materials
can be used to radiate the heat such as
stainless steel, natural lava rock, ceramic
stones or rods and cast iron.
Infrared cooking uses special ceramic
tiles for the radiant, allowing for a much
higher temperature directly at the flame,
approximately 1600 F. This provides
for fast preheat times, as quick as 90
seconds; faster searing, which helps food
hold in natural juices; and overall faster
cooking, which saves energy and keeps
foods hotter longer.
In an overfired broiler, heat from natural
gas-fired ceramic infrared burners or
burners with metal radiants, radiate the
heat downward onto a grid where the
food is placed. Types include upright
broilers, salamanders and cheesemelters.
Upright broilers
Upright broilers are generally found
in fine restaurants where steaks and
seafood are served. These broilers offer
high production with low energy use and
the cooking grid retains heat, giving food
cosmetic markings. For flexibility, the
grid can be raised or lowered, according
to the type of food being cooked and the
degree of doneness needed, e.g., steaks
can be prepared rare or well-done. The
grids can also be rolled in or out for easy
loading and unloading. These units come
Overfired upright broiler
in either single or double broiler cavity
designs. The single broiler is usually set
at eye level. The base can be an open or
closed cabinet, a standard oven or a
convection oven.
Some manufacturers use power blowers
to speed cooking and have special filters
for the smoke and grease produced
during cooking. Warming ovens are
another option, located above the broiler
and are heated by the broiler flue gases.
Salamander broilers
These broilers are not for high-volume
production but are good if your space is
limited and/or your production need for
broiled foods is small. Salamanders are
simply a smaller version of an upright,
overfired broiler and are usually
mounted over a range but can also
be wall-mounted.
Salamander broiler
Cheesemelters do several small but
important jobs, such as final heating,
reheating or finishing off a food item.
They melt cheese for soup, toast bread,
heat plated food, brown or crisp items as
well as finish off meringues. They are not
designed to broil foods, as the energy
input is much lower than on the other
types of broilers.
Usually mounted on a wall or a back
riser above a range, cheesemelters are
compact and have a simple design. Most
use infrared burners which radiate down
to the product being prepared. Some
models come with two or three grid
positions and sizes vary from 24'' to 72''
wide. They are generally made with
lighter materials than other broilers.
Underfired charbroilers
Salamander broilers come with either
infrared or radiant burners and the
cooking grid can be raised or lowered
as well as rolled in and out. They are
excellent for browning individual
servings, broiling a small amount of
meat or seafood and melting cheese.
These underfired broilers use either
radiant or infrared burners that radiate
heat upward to stationary cooking grids.
The grid produces cosmetic markings or
sear markings for greater visual appeal.
While the product cooks, the melting fat
drips on the briquettes or radiants and
burns, giving food the charred flavor and
aroma associated with charbroiling.
Grease drawers catch the excess fat.
Units are usually between 36'' to 48'' wide
but can range from 18'' to 72'' wide. Units
are either counter models or floor models.
Some manufactures offer a pull-out rack
under the burners for heating buns,
melting cheese and broiling light items,
such as fish. Various types and sizes of
grids and grates are also available.
Conveyor broilers
Conveyor broilers deliver consistent,
high-volume, automated food preparation. They offer control, speed, labor
savings and lower operating costs due to
programmable controls. Found in fast
food chains, schools, theme parks and
sports stadiums, these broilers are
capable of simultaneously cooking the
top and bottom of food products. They
use either radiant burners or infrared
burners and one to four metal conveyor
belts. Each belt’s speed is individually
regulated to produce the best results.
For example, hamburgers could be on
one belt with faster cooking times than
chicken breasts on another belt. Food is
placed directly on the conveyor with no
turning, minimizing handling.
Conveyor broilers are available as flowthrough models, which are loaded at one
end and unloaded at the other, or return
flow models, which are loaded and
unloaded from the same side.
For added efficiency and convenience,
conveyor broilers come with various types
of electronic digital controls which allow
products to have pre-set temperatures and
times programmed in. Bun and bread
toasters are also a great convenience.
Tips for best results
• Natural gas broilers preheat quickly
so for energy-savings, turn the flame
low between broiling jobs. Turn off
the broiler during slow periods or
for multiple burner broilers, turn
off unneeded burners.
• The flame should be clear with a
distinct inner cone. If not, check
for clogged orifices and clear. For
adjustments in proper air and gas
mixture or excessive smoking,
call your service agent.
Care of a broiler
To maintain operating efficiency and
extend the life of your broiler:
• Follow manufacturer’s recommendations for caring for and maintaining
your broiler.
• Empty grease pan and thoroughly
wash and dry daily. Some grease pans
may fit through the dish machines.
• Remove grids and scrub in a pot sink with
a soft wire brush in detergent and water.
• Some grids can be turned over for selfcleaning. Turn the burners on high and
burn off residue caused by cooking.
Conveyor broiler
• 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 to cut grease and then dry.
• To reduce the possibility of flare-ups,
clean spilled food from burner ports
with a stiff wire brush. Also, turn over
lava rock or briquettes that have buildup and burn off to clean.
• Scrape the inside panels of the
salamander or cheesemelter with a longhandled 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.
For more information,
call 1-877-OPT-4GAS
©2009 CenterPoint Energy 81383
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