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158:). Performance is defined by such aspects as time to heat, temperature consistency/evenness, recovery time, and productivity (pounds of food per hour for example). Most charbroilers have very pronounced 'hot' and 'cold' zones that are a function of the main system characteristics vary based on unit size and other aspects of construction. These temperature zones may vary between manufacturers, and change over time as the broiler components wear-in or fail. Certain commercial charbroiler products are designed to cook using only infrared energy, with a wide range of benefits to the charbroiled cooking process.
98:) is a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations. The heat source is almost always beneath the cooking surface – for gas-fired applications this is referred to as an under-fired broiler. Most commonly the charbroiler is a series of long evenly spaced metal ribs over a large combustion chamber filled with an array of burners that may have a deflector, briquettes or radiant between the burner and the cooking surface.
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distinctive roast aroma from a chemical process called the
Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (311 °F). Charbroiling most food products, especially animal-based proteins such as meat, will release greases and oils that will vaporize and incinerate upon contact with the extremely hot surfaces of a charbroiler. These products of combustion will then imbue the food with a distinct flavor profile that is commonly referred to as being 'charbroiled'.
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1,829 mm). Typical commercial charbroilers are a system of three main characteristics: (1) burner, (2) radiant, and (3) grate. The various combinations of these individual aspects have a dramatic effect on the performance of the charbroiler, though other design features such as gas orifice sizing, under-burner heat deflectors, burner divider plates (also known as "superchargers") are also added to create unique and improved performance characteristics.
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the center of the broiler and tends to leave the outer perimeter cooler than the interior. The elevated heat pattern from this plume effect is generally predictable and visible on the grates themselves – temperatures well above 700 °F (371 °C) will incinerate the oils left on the grates by normal cooking processes, leaving a discernible white ash that tends to define the hottest areas.
284:(approximately 2 – 4 therms of natural gas). The average cost of a therm (100 cubic feet) of natural gas is approximately $ 1.00 (including taxes and fees, though costs vary by region and over time), which translates into energy costs between $ 6 and $ 40 per day for a single unit operating for 10 hours.
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is defined as "the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring which gives the product a light charcoal smoke flavor." Charbroiling will expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a
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As a general practice charbroilers are operated in the fully ON position, due to the relative inability to control surface temperature with the low range offered by the valves. As illustrated by the temperature profiles of the average charbroiler, operators also tend to manage hot spots by inclining
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Charbroilers are not generally known for consistent cooking surface temperatures, which can vary by up to 400 °F (204 °C) between maximum and minimum. This large temperature differential is driven by the tendency of the burner array to create a heat plume which draws convective heat toward
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The grate is the cooking surface of a charbroiler (also known as the cooking grid), and often has a wide range of geometries and materials to meet operational requirements of the user. It is usually an array of ribs oriented front-to-back, commonly with reinforcing members across the middle, either
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are often used interchangeably, though depending on the application and equipment involved there may be differences in how the food product is actually cooked. The
Culinary Reference Guide identifies grilling as "the process used when an item is cooked on a grated surface to sear in the flavors and
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Grates are responsible for the distinctive sear marks (also known as branding) characteristic of charbroiled foods, and these markings are often key to the image of the restaurant using the charbroiler – markings that are thin, thick and/or cross-branded often distinguish a finished product to the
138:
Charbroilers may be either free-standing countertop equipment that sits on a stand or refrigerated base, or part of a larger piece of equipment such as a restaurant range. Nominal unit width (left-to-right) sizes are in increments of 12 in (305 mm), most commonly 24 to 72 in (610 to
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Typical charbroiler construction involves each of the three primary characteristics of a commercial charbroiler (burner, radiant and grate) and can have a range of aspects that affect the performance of the overall unit. However, the design of any charbroiler follows the same basic functional
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Charbroilers are energy intensive, and commonly use 15,000 to 30,000 BTU of gas per burner, per hour. Small units (four burners) will utilize 60,000 to 120,000 BTU/hr (approximately 0.6 – 1.2 therms of natural gas) and larger units with up to 13 burners can use 195,000 to 390,000 BTU/hr
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Gas charbroilers are recognized to have among the highest energy consumption rates of commercial cooking equipment. Selecting a product to meet both menu and branding needs should be balanced against usable cooking space, productivity and
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Lava rock, ceramic bricks and even charcoal function as a radiant for the entire burner array. These materials also serve to diffuse the heat generated by the burners, and do so effectively, though inconsistently.
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The radiant component of a charbroiler is designed to diffuse, absorb and re-radiate the heat energy generated by the burner. It is almost universally tent-shaped and fabricated from cast iron or sheet metal.
101:
The term charbroiler is usually associated with commercial kitchen applications, though the construction and cooking process is similar to light-duty residential products referred to as
559:”Installation and Operating Instructions, Dante Series Gas Char Broilers, Models: XX & CH”, Bakers Pride Oven Co., Inc., Document P/N U6023A, Published (9/08), Accessed 12/12/2012
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Charbroiler burners function to provide a largely indirect heat source for the cooking surface, whereby the majority of thermal energy is diffused by the overhead radiant element.
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556:”Installation & Operation Manual, Achiever Charbroilers, Vulcan VACB and Wolf ACB”, ITW Food Equipment Group, Form F-36950, Published 07-2010, Accessed 12/12/2012
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553:”Installation & Operation Manual, Gas Charbroilers, Vulcan VCCB and Wolf SCB”, ITW Food Equipment Group, Form F-36952, Published 05-2012, Accessed 12/12/2012
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at or below the cooking surface. Cast iron is the most common material used for grates, though steel rods of varying diameters are also readily available.
562:”Owner’s Manual, Heavy Duty Counterline, HDC Charbroiler Models”, Southbend (www.southbendnc.com), Manual 1195059, Published (03/11), Accessed 12/12/2012
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consumer. Proper branding marks on animal proteins should be caramel in color (similar to a cola), but not so dark as to imply burning and charring.
565:”Range Broiler and Chicken Broiler, Models: JB, JCB, JCBH”, Jade Range, LLC., Document P/N 24-139 Rev A, Published (7/00), Accessed 12/12/2012
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550:”Operating and Safety Instructions, Gas Charbroiler”, The Vollrath Company, Document #2500116-A, Accessed 12/12/2012
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568:“Vulcan/Wolf Charbroiler – Competitive Analysis”, ITW Food Equipment Group, Form F36970, Published (05/09)
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Under-fired charbroilers heat food products according to the three primary modes of heat transfer: 1)
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Surface temperatures are evaluated using a test methodology defined in ASTM Standard F2835-10.
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the grates as design allows and so placing the food farther away from the elevated heat zone.
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requirements: large, flat, heated ribbed surface on which to cook food with dry heat.
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impart a degree of charring which gives the product a light charcoal smoke flavor."
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Charbroiler burner – straight cast, radiant, grate & supercharger plates
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Food
Quality and Consumer Value: Delivering Food that Satisfies
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Charbroiler burner – straight cast with under-burner deflector
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Results of the plume effect in a common commercial charbroiler
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16:"Charbroil" redirects here. For the G.I. Joe character, see
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540:”The Culinary Reference Guide”, Fredrick Tiess, 2006,
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354:. Food Service Equipment Reports. Archived from
475:"Differences Between Gas & Charcoal Grills"
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20:. For the Char-Broil brand of grills, see
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401:. Food Service Equipment & Supplies
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497:"Charbroilers: Bright Broiling Tips"
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245:Lava rock, briquettes & charcoal
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78:Hamburgers cooking on a charbroiler
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240:Charbroiler radiant – sheet metal
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399:"Energy-Efficient Ventilation"
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350:The Editors (1 October 2012).
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441:Monika J.A. Schröder (2003).
397:Amelia Levin (1 April 2012).
332:. Online Etymology Dictionary
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835:Bain-marie (Double boiling)
303:. About.com. Archived from
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613:List of cooking techniques
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499:. Food Service Warehouse
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696:Grilling (charbroiling)
170:Heating characteristics
86:(also referred to as a
701:Roasting (traditional)
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262:Charbroiler – grates
18:Charbroil (G.I. Joe)
447:. Springer-Verlag.
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1225:Cooking appliances
998:Stir frying (chao)
382:has generic name (
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1007:Device-based
951:Mixed medium
804:Slow cooking
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634:Dry roasting
522:. Retrieved
518:"Gas Supply"
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501:. Retrieved
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479:. Retrieved
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198:Charbroiler
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107:charbroiling
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105:. The terms
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1206:WikiProject
1146:Food safety
1034:Slow cooker
1019:Microwaving
912:Stir frying
897:Deep frying
691:Charbroiler
405:25 November
330:(etymology)
84:charbroiler
63:Natural gas
59:Fuel source
51:Application
30:Charbroiler
1219:Categories
1080:Fermenting
1014:Air frying
963:Barbecuing
902:Pan frying
882:Blackening
809:Smothering
753:Parboiling
706:Rotisserie
653:Convection
627:Conduction
605:techniques
524:2012-12-12
503:2012-11-25
481:2012-12-12
460:2012-10-09
427:2012-10-09
352:"Broilers"
336:2012-10-09
311:2012-10-09
288:References
148:conduction
144:convection
126:Principles
94:or simply
22:Char-Broil
988:Fricassee
978:Deglazing
870:High heat
863:Fat-based
840:Sous-vide
799:Simmering
763:Reduction
748:Decoction
738:Blanching
731:High heat
684:Radiation
362:9 October
152:radiation
88:chargrill
1235:Barbecue
1198:Cookbook
1182:Category
1114:See also
1090:Pickling
1048:Non-heat
968:Braising
938:Sweating
926:Low heat
917:Sautéing
887:Browning
850:Steaming
814:Steeping
794:Poaching
789:Infusion
784:Creaming
779:Coddling
772:Low heat
758:Shocking
711:Toasting
675:Barbecue
477:. Mom.Me
372:cite web
228:Radiants
200:grilling
156:infrared
115:grilling
111:broiling
43:Industry
1190:Commons
1105:Souring
1100:Salting
1085:Juicing
1060:Brining
877:Basting
819:Stewing
743:Boiling
670:Smoking
644:Searing
603:Cooking
535:Sources
326:"Grill"
301:"Grill"
212:Burners
150:and 3)
96:broiler
67:Propane
54:Cooking
46:Various
1075:Drying
1070:Curing
983:Flambé
892:Frying
660:Baking
544:
451:
423:. ASTM
254:Grates
207:Design
103:grills
1095:Purée
1055:Aging
146:, 2)
542:ISBN
449:ISBN
407:2012
384:help
364:2012
117:and
724:Wet
620:Dry
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
