Charbroilers are great for providing a consistent cooking temperature with minimal recovery. By focusing the heat source, you can cook more in less time. Charbroilers also run at higher heat levels meaning more BTU energy consumption. Always check your local fire codes to make sure you have an adequate ventilation system in your kitchen. The following is a brief overview the different types of commercial charbroilers available .

Lava Rock Charbroilers Radiant heat is a system in which the heat energy is transferred from the radiant directly to the charbroiler's grate. In a radiant heated charbroiler the radiant grates are generally made of cast iron and typically have angles to deflect the heat giving you more control over the temperature. Vulcan offers certain units with infrared energy to heat the grates. This type of charbroiler normally costs more but cooks faster and uses less energy than standard charbroilers. There are many common misuses of the word infrared when speaking about a charbroiler. Generally speaking, most of your over-fired charbroilers (flame is above the product and heat is pushed down using air) are infrared heat broilers.

Radiant Charbroilers In this type of charbroiling system, the lava rocks(also know as char rocks) are heated by the flame and in turn heat the broiler's grate. These char rocks provide you with a considerable amount of BTU heat energy. Char rocks and lava rocks are in many ways similar to the type of coals used in outdoor BBQ cooking and like BBQ coals, will need to be replaced periodically.

Once you purchase a char-broiler, there are a few steps you may take to get the best tasting food and the most productive work from your unit. Here are some guidelines to follow when using your char-broiler:

  • Different type of grates produced different affects on your food. Grates are designed to drain fat away will maintaining the classic "charred" grill marks on your food. Choose a grate that will best match your menu selection.
  • A common practice is to season the grates before beginning your service. This involves preheating the grates slightly to open their pores and then basting the grate with a seasoned oil.
  • Preheating the grates is good for keeping products from sticking to the charbroiler's grates. Another great idea is to baste your meats in seasoned oil before bringing them to the broiler. This enhances flavor and helps reduce sticking.
  • Place your greats at an angle for effective charbroiling. By placing your grate this way you gain more control over the heat of your food and reduce fat by draining grease away. For well done food, place your product furthest away from the heat source in the top position. This allows the meat to cook slower and more thoroughly. For rare cooking, place you meat in the lower position to cook the outside of the meat quickly and leaving the inside tender and rare.
  • Always remember to maintain your broiler and to give your grates a good cleaning with a wire brush. This will ensure that your unit gives you years of productive work.